Description
These Chocolate Snickerdoodles are a chocolate lover’s twist on the classic cinnamon-sugar cookie. With rich cocoa flavor, a chewy center, and a crackly cinnamon-sugar coating, they’re quick to make and even easier to devour. Perfect for the holidays, cookie swaps, or any day that calls for something sweet and spiced.
Ingredients
1 cup unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 ⅔ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon cream of tartar
½ teaspoon salt
¼ cup granulated sugar
1 ½ teaspoons ground cinnamon
Instructions
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, beat softened butter and sugar until light and fluffy (about 2-3 minutes).
3. Add eggs one at a time, beating well after each. Stir in vanilla extract.
4. In a separate bowl, whisk together flour, cocoa powder, baking soda, cream of tartar, and salt.
5. Gradually add dry ingredients to wet ingredients. Mix just until a soft dough forms. Do not overmix.
6. In a small bowl, mix the ¼ cup sugar and 1½ teaspoons cinnamon.
7. Scoop tablespoon-sized portions of dough and roll into balls. Coat each ball in cinnamon-sugar mixture.
8. Arrange on prepared baking sheets, spacing about 2 inches apart.
9. Bake for 8–10 minutes, until edges are set but centers remain soft.
10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Don’t skip the cream of tartar—it gives that tangy snickerdoodle flavor and chewy texture.
For richer flavor, use Dutch-processed cocoa powder.
Store cookies in an airtight container to maintain softness for several days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: chocolate snickerdoodles, chocolate cookies, cinnamon cookies, snickerdoodles with cocoa