A recipe for Stracciatella Snickerdoodles!
Patricia of Technicolor Kitchen posted a recipe for Stracciatella Snickerdoodles on my birthday last year. I pinned it immediately and can’t believe it took me this long to make them. The recipe combines my favorite ice cream with my favorite cookie. Stracciatella ice cream is created by slowly drizzling a thin stream of chocolate into the ice cream machine towards the end of churning. The end result is a delicious ice cream flecked with small pieces of chocolate. I chopped dark chocolate bar into small pieces to give these cookies a similar consistency. You can also chop up chocolate chips. The dough is chilled, then coated in cinnamon sugar before baking.
I made these for a friend that was moving away and thought they were the perfect parting gift.
Evan doesn’t nap consistently anymore, so I thought I would try to photograph these cookies while he was playing. It didn’t work out well. He was in another room, but came running when he heard the camera.
Stracciatella Snickerdoodles Recipe
Adapted from Technicolor Kitchen
- 1 1/3 cups (175 grams) all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 3 ounces (85 grams) dark chocolate thinly chopped
- 1/2 cup (113 grams) unsalted butter room temperature
- 1 cup (175 grams) packed light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 1/3 cup (67 grams) granulated sugar
- 1/2 teaspoon ground cinnamon
- In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Stir in the chocolate.
- In a large bowl, beat together butter and brown sugar until light and fluffy. Beat in the vanilla and egg. Mix in the dry ingredients until just combined. Cover and refrigerate for at least 2 hours.
- Place rack in center of oven and preheat to 325˚F. Line 2 baking sheets with parchment or lightly grease. Let the cookie dough site at room temperature for 20 minutes.
- In a small bowl, combined granulated sugar and cinnamon.
- Roll 1 tablespoon of cookie dough into a ball and coat in the cinnamon sugar. Place on prepared baking sheet and flatten slightly. Repeat with remaining dough and place 2 inches apart. Bake in preheated oven until golden, about 15 minutes. Allow to cool on the sheets for 10 minutes before removing to a wire rack.