Chocolate snickerdoodles are a decadent twist on the classic cookie. With their soft, chewy texture and rich chocolate flavor, these cookies are rolled in a cinnamon-sugar coating for the perfect balance of sweet and spicy. They’re easy to make and are a delightful treat for cookie lovers everywhere!
Why You’ll Love This Recipe
- Rich and chocolatey: The cocoa adds a deep, satisfying flavor to the traditional snickerdoodle.
- Soft and chewy: Perfectly tender with a slight crunch from the sugar coating.
- Unique twist: A fun variation on a beloved classic cookie.
- Great for any occasion: Perfect for holidays, bake sales, or just because!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookies:
- 1/2 cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1/3 cup (35 g) unsweetened cocoa powder
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Cinnamon-Sugar Coating:
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Directions
- Preheat the oven: Preheat to 375°F (190°C) and line baking sheets with parchment paper.
- Cream butter and sugar: In a large bowl, beat the butter and sugar together until light and fluffy, about 2–3 minutes.
- Add wet ingredients: Beat in the egg and vanilla extract until well combined.
- Mix dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
- Prepare the coating: In a small bowl, mix the sugar and cinnamon for the coating.
- Form the cookies: Roll the dough into 1-inch balls and coat each ball in the cinnamon-sugar mixture. Place them 2 inches apart on the prepared baking sheets.
- Bake: Bake for 8–10 minutes, or until the cookies are set around the edges but still soft in the center. Avoid overbaking to keep them chewy.
- Cool and serve: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Servings and Timing
- Servings: About 24 cookies
- Prep Time: 15 minutes
- Cook Time: 8–10 minutes
Variations
- Double chocolate: Mix in chocolate chips or chunks for extra indulgence.
- Espresso twist: Add 1 teaspoon of espresso powder to the dough for a mocha flavor.
- Spicy kick: Sprinkle a pinch of cayenne pepper into the cinnamon-sugar mixture for a spicy-sweet combination.
- Vegan version: Use plant-based butter and a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water).
- Nutty addition: Fold in chopped nuts like pecans or walnuts for added texture.
Storage
- Room temperature: Store in an airtight container for up to 5 days.
- Freezing the dough: Freeze rolled dough balls (before coating) for up to 3 months. Thaw slightly, roll in cinnamon sugar, and bake as directed.
- Freezing baked cookies: Store in a freezer-safe container for up to 2 months.
FAQs
Can I skip the cream of tartar?
Cream of tartar gives snickerdoodles their signature tang and texture. If unavailable, substitute with 1 1/2 teaspoons of baking powder.
Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 24 hours before baking. Bring to room temperature before forming and coating.
Why are my cookies flat?
Ensure the butter isn’t too soft and chill the dough for 20 minutes if it’s too warm.
Can I use Dutch-processed cocoa powder?
Yes, but the flavor may be slightly milder than natural cocoa powder.
What type of sugar works best for the coating?
Granulated sugar works perfectly, but you can experiment with turbinado sugar for extra crunch.
Are these cookies soft or crispy?
These cookies are soft and chewy, but you can bake them slightly longer for crispier edges.
Can I add chocolate chips?
Absolutely! About 1/2 cup of chocolate chips will make these cookies even more indulgent.
Do I have to roll the cookies in cinnamon sugar?
The coating is a classic snickerdoodle feature, but you can skip it or try a powdered sugar coating for a different touch.
Can I make these gluten-free?
Use a gluten-free all-purpose flour blend for similar results.
How do I make the cookies more chocolatey?
Increase the cocoa powder by 1–2 tablespoons and reduce the flour slightly to maintain the dough’s consistency.
Conclusion
Chocolate snickerdoodles are a delicious upgrade to the traditional cookie, combining the warmth of cinnamon with the richness of chocolate. They’re easy to make, perfect for sharing, and guaranteed to satisfy your sweet cravings. Bake a batch today and enjoy this delightful twist on a classic favorite!
Print
Chocolate Snickerdoodles
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Description
These Chocolate Snickerdoodles are a rich twist on the classic cookie, with a soft and chewy texture and a sweet, spiced coating. Perfect for chocolate lovers, these cookies pair the warm flavors of cinnamon and sugar with the decadent taste of cocoa. Ideal for holidays, parties, or everyday treats!
Ingredients
For the Cookies:
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
For the Coating:
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, cocoa powder, cream of tartar, baking soda, and salt. Set aside.
- Cream Butter and Sugar:
- In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy, about 2–3 minutes.
- Add Wet Ingredients:
- Beat in the egg, egg yolk, and vanilla extract until well combined.
- Combine Wet and Dry Ingredients:
- Gradually mix the dry ingredients into the wet ingredients until a smooth dough forms.
- Prepare the Coating:
- In a small bowl, mix the granulated sugar and cinnamon together for the coating.
- Shape the Cookies:
- Roll the dough into 1 1/2-inch balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
- Bake the Cookies:
- Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 8–10 minutes, or until the edges are set but the centers look slightly underbaked.
- Cool the Cookies:
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra softness, avoid overbaking the cookies.
- Store cookies in an airtight container at room temperature for up to 1 week.
- Add a pinch of cayenne pepper to the coating for a spicy twist!