Description
These Chocolate Snickerdoodles are a rich twist on the classic cookie, featuring a chewy center, a crisp cinnamon-sugar crust, and deep cocoa flavor. Perfect for holiday baking or cozy desserts. Includes easy instructions, baking tips, and full nutrition info.
Ingredients
1 ¾ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon cream of tartar
½ teaspoon salt
1 cup unsalted butter (softened)
1 ¼ cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
¼ cup granulated sugar (for rolling)
1 tablespoon ground cinnamon (for rolling)
Instructions
1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a small bowl, mix ¼ cup sugar with 1 tablespoon cinnamon. Set aside.
3. In a large bowl, whisk together flour, cocoa powder, baking soda, cream of tartar, and salt.
4. In another bowl, cream the softened butter and sugar until light and fluffy.
5. Add eggs one at a time, beating well after each, then mix in vanilla extract.
6. Gradually mix dry ingredients into wet ingredients until dough forms.
7. Scoop 1.5 tablespoon-sized dough balls and roll them in cinnamon sugar mixture.
8. Place dough balls 2 inches apart on baking sheets.
9. Bake for 9–11 minutes until edges are set but centers remain soft.
10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
These cookies freeze well—just bake and cool completely before freezing.
Use Dutch-process cocoa for a richer, darker cookie.
For extra thick cookies, chill the dough for 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg