Stracciatella Snickerdoodles

A recipe for Stracciatella Snickerdoodles! These easy cookies are a fusion of two desserts with finely chopped chocolate and a cinnamon sugar coating.

I first came across the idea for these Stracciatella Snickerdoodles over on Technicolor Kitchen and they are such a fun treat.

The Snickerdoodle is a type of cookie leavened with cream of tartar and baking soda, then rolled in cinnamon sugar before baking. The result is a soft, chewy cookie with a crisp cinnamon-flavored crust.

This recipe combines that idea with my favorite ice cream flavor, Stracciatella! Stracciatella ice cream is created by slowly drizzling a thin stream of chocolate into the ice cream machine towards the end of churning to form small flecks of chocolate.

To get a similar consistency in the cookies, I chopped dark chocolate bars into thin pieces. You can also chop up chocolate chips, but I found a chocolate bar to be easier to get the right style with minimal effort.

After bringing the dough together, it is chilled for about an hour, then each piece is rolled in cinnamon sugar before baking until set.

These Stracciatella Snickerdoodles are best the day they are baked, but will keep at room temperature in an airtight container for up to 3 days.

A Few Snickerdoodle Tips

Take care to not over-mix the dough. Blend in the flour just until no streaks remain.

Refrigerate the dough for about an hour to chill thoroughly. This will help the snickerdoodles keep their thick and chewy shape.

A medium-sized cookie scoop works well to transfer the dough and keep the cookies roughly the same size.

Bake the Stracciatella Snickerdoodles just until set and the bottoms are lightly golden. This will take around 10-13 minutes.

Allow to cool on the baking sheets for about 10 minutes before removing to wire racks.

Don’t love cinnamon sugar? These cookies are also delicious if you simply skip the coating. Just roll the dough into balls and arrange on the prepared baking sheets.

This recipe makes about 20-24 cookies, but the ingredients can easily be halved for a smaller batch.

Looking for more Snickerdoodle inspired recipes?

Try my:

• White Chocolate Snickerdoodles
• Snickerdoodle Cupcakes
• Chocolate Snickerdoodles

This recipe was originally posted in March 2014 and updated in December 2023.

Stracciatella Snickerdoodles Recipe

Adapted from Technicolor Kitchen

Print Pin

5 from 1 vote

Stracciatella Snickerdoodles

A recipe for Stracciatella Snickerdoodles! These easy cookies are a fusion of two desserts with finely chopped chocolate and a cinnamon sugar coating.

Course Dessert

Cuisine N/A

Keyword chocolate, cinnamon, cookie, dessert, snickerdoodle, stracciatella

Prep Time 20 minutes minutes

Cook Time 13 minutes minutes

Resting Time: 1 hour hour

Total Time 1 hour hour 33 minutes minutes

Servings 24 Cookies

Ingredients

• 1 cup (227 grams) unsalted butter softened at room temperature
• 2/3 cup (133 grams) granulated sugar
• 2/3 cup (133 grams) light brown sugar
• 2 large eggs
• 1 1/2 teaspoons (7 milliliters) vanilla extract
• 3 cups (375 grams) all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 6 ounces (170 grams) dark chocolate about 2 chocolate bars, thinly chopped

Topping:

• 1/2 cup (100 grams) granulated sugar
• 1 tablespoon (7 grams) ground cinnamon

Instructions

• In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, beat together butter, sugar, and brown sugar until light and fluffy.
• Beat in the eggs, then the vanilla extract.
• Add the flour, cream of tartar, baking soda, and salt. Mix until just combined with no streaks of flour remaining.
• Fold in the thinly chopped chocolate until evenly distributed.
• 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 cookie 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 until just set, 10-13 minutes.
• 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.