A recipe for Chocolate Snickerdoodles! These soft and chewy chocolate cookies are covered in a crispy cinnamon-sugar coating.
Snickerdoodles are a favorite of mine and I love to find new variations of this classic cinnamon-coated cookie. I had never heard of a chocolate version until I came across the inspiration for this recipe over on Baked Bree.
To create that chocolate flavor, simply add unsweetened cocoa powder to a basic snickerdoodle dough with cream of tartar and baking soda.
Refrigerate the dough for about an hour to chill thoroughly, then coat the balls in cinnamon sugar and bake just until set. The result is a soft chocolate cookie with a crisp cinnamon-sugar crust.
They are a definitely great option during the holidays for the chocolate lovers in your family. The recipe makes around 30 cookies, but the ingredients can easily be doubled to serve more people.
A Few Tips
If you are not the biggest fan of chocolate/cocoa powder, I also have a recipe for White Chocolate Snickerdoodles.
Take care to not over-mix the dough. Blend in the flour just until no streaks remain.
Chill the prepared cookie dough in the refrigerator for at least an hour before forming and baking. This will help keep the texture thick and chewy.
A medium-sized cookie scoop works well to transfer the dough and keep the cookies roughly the same size.
Bake the Chocolate Snickerdoodles just until set and the bottoms are lightly golden. This will take around 10-13 minutes. Twelve minutes is usually perfect for my current oven.
Want to add a bit more spice to these Chocolate Snickerdoodles? You can even add about a teaspoon of espresso powder or 1/4 teaspoon cayenne pepper to the chocolate cookie dough.
The cookies are best the day they are baked, but will keep at room temperature in an airtight container for up to 3 days.
Looking for more chocolate cookie recipes?
- Homemade Chocolate Sandwich Cookies
- Dark Chocolate Chocolate Chip Cookies
- Brownie Cookie Dough Sandwich Cookies
Chocolate Snickerdoodles Recipe
Adapted from Baked Bree
- 1 cup (226 grams) unsalted butter softened at room temperature
- 3/4 cup (150 grams) granulated sugar
- 3/4 cup (150 grams) light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups (280 grams) all-purpose flour
- 1/2 cup (50 grams) unsweetened cocoa powder
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (100 grams) granulated sugar
- 1 tablespoon (12 grams) ground cinnamon
- In a large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs, one at a time, followed by vanilla.
- Add the flour, cocoa powder, cream of tartar, baking soda, and salt. Mix until just combined with no streaks of flour remaining.
- Cover the dough and refrigerate for about an hour until well chilled.
- Preheat oven to 375˚F (190˚C). Line two baking sheets with parchment or lightly grease.
- In a wide bowl, mix together sugar and cinnamon to make the topping.
- Use a small scoop or spoon to take out heaping tablespoons of the chilled dough and form into balls.
- Roll each ball thoroughly in the cinnamon sugar and place on the prepared baking sheets 2 inches (5 centimeters) apart.
- Bake in preheated oven for 10-13 minutes, until just set and lightly browned on bottom.
- Allow to cool on the baking sheets for 10 minutes before removing to wire racks to cool to room temperature.
- Store in an airtight container at room temperature for up to three days.