Chocolate Snickerdoodles Recipe
User Reviews
5
Chocolate Snickerdoodles Recipe
Description
Chocolate Snickerdoodles blend classic snickerdoodle ingredients with unsweetened cocoa powder to introduce a chocolate element. The dough is leavened with cream of tartar and baking soda, which traditionally give snickerdoodles their texture and subtle tang. After creaming butter and sugar, and adding eggs, the dry ingredients are folded in gently to maintain the cookie’s characteristic texture. Each dough ball is rolled in cinnamon sugar before baking, providing a crisp, sweet, and spicy coating.
Baked at 400°F for 8 to 9 minutes, the cookies come out just slightly golden at the edges while staying tender inside. Their rich cocoa flavor is complemented by the warm cinnamon in the sugar coating, making them suitable as an everyday treat or for seasonal baking. The dusting also provides a slight crunch contrasting the soft middle.
The recipe adapts easily for gluten-free baking by substituting a 1-to-1 gluten-free baking mix for wheat flour, maintaining the cookie's soft texture and flavor. Proper creaming and not overmixing are essential to keep the cookies light and tender. Once baked, they should be cooled on the trays to set their shape.
Ingredients
- 2 1/4 cup all-purpose flour (or GF baking mix)
- 1/3 cup cocoa powder unsweetened, dark
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 3/4 cups granulated sugar divided
- 1 cup unsalted butter softened (2 sticks
- 2 large egg
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven to 400 degrees F and line several baking sheets with parchment paper. In a large bowl, whisk together the flour, cocoa powder, cream of tartar, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, cream the butter and 1 1/2 cups sugar together on high speed, until light and fluffy. (about 3–5 minutes) Then beat in the eggs and scrape the bowl with a spatula. Turn mixer on low and slowly add the flour mixture into the butter mixture, until just combined. Do not overmix the dough.
- Mix the remaining 1/4 cup sugar and cinnamon together in a small bowl. Use a 1 1/2-tablespoon cookie scoop to measure out dough balls. Roll each ball in your hands to even them out, then roll in cinnamon sugar to thoroughly coat.
- Place the balls on prepared baking sheets, 2 1/2 inches apart. Bake for 8–9 minutes, until just barely golden around the edges. Cool for several minutes on the baking sheets before moving.
Notes
- To make these cookies gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free baking mix without altering the rest of the recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32cookies
Amount Per Serving
Calories 13339 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 133.39kcal | 7% |
| Carbohydrates | 18.51g | 6% |
| Protein | 1.6g | 3% |
| Fat | 6.3g | 10% |
| Saturated Fat | 3.84g | 19% |
| Cholesterol | 28.43mg | 9% |
| Sodium | 95.11mg | 4% |
| Potassium | 60.59mg | 1% |
| Fiber | 0.67g | 3% |
| Sugar | 10.98g | 22% |
| Vitamin A | 196.41IU | 4% |
| Calcium | 8.66mg | 1% |
| Iron | 0.62mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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