My Chocolate Snickerdoodles recipe is a delightful twist on the classic, adding a rich, chocolaty dimension to the traditional version. Some things, like the joy of baking, are timeless.
In my kitchen, the origin of this scrumptious little treat goes back to a tattered recipe card I discovered nestled between the well-loved pages of my vintage recipe collection. This soft and puffy cookie is a testament to simple baking, and I’m thrilled to share this rediscovered gem with you.
If you love this cookie as much as I do, write it on an old-fashioned recipe card and tuck it between the pages of your favorite baking book!
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How to Store Cookies
- Storing Baked Cookies: Store cooled cookies in an airtight container on the counter for up to 2 days.
- Freezing Unbaked Cookies: You can freeze the cookie dough balls for up to 2 months. When ready to bake, preheat the oven, remove the frozen cookie balls from the freezer, and place them on a parchment-lined baking sheet. Since you are baking from frozen, add a couple of minutes to the normal baking time.
Chocolate Snickerdoodles
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon baking soda
- ½ teaspoon cream of tartar
- ⅛ teaspoon dash salt
- 6 tablespoons unsalted butter
- ¾ cup granulated white sugar
- 1 tablespoon milk
- 1 egg
- ½ teaspoon vanilla extract
Cinnamon Sugar
- 1 teaspoon ground cinnamon for rolling
- 2 tablespoons sugar for rolling
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Ina medium sized bowl, combine flour, cocoa powder, and the baking soda, salt,and cream of tartar in a medium bowl.
- In a separate bowl, use a hand mixer on low setting to cream together the butter and sugar until light and fluffy. Beat in the egg, milk, and vanilla extract until just well combined. Note: Use softened butter for an easy time of creaming.
- Shape the dough into 1-inch balls. Mix the extra granulated sugar and ground cinnamon in a bowl. Roll each cookie dough ball in the cinnamon-sugar mixture to coat.
- Place the sugared dough balls on the lined baking sheets, leaving about a 2-inches between them for the cookies to spread.
- Bake for 9-11 minutes, or until the edges are set but the centers remain soft.
- Remove from oven and Cool on the baking sheet for about 5 minutes before transferring the cookies to wire racks to cool complete
Notes
- Use softened butter, which makes creaming the butter and sugar easier and faster.
- Use a small cookie dough scoop to get uniform-sized cookies.
- Don’t substitute the cream of tartar, its what gives the cookie the snickerdoodle flavor!
Nutrition
I would love you to leave a comment and tell me how you liked these amazing cookies!
I hope you enjoy these as much as I do sharing these with you!