Chocolate Snickerdoodles
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Chocolate Snickerdoodles are a fun twist on classic snickerdoodles! They’re soft, chocolatey and covered in cinnamon sugar!
These Chocolate Snickerdoodles have the same signature texture and tanginess as classic snickerdoodles except they’re chocolate flavored! They’re slightly crisp on the outside thanks to the cinnamon sugar and perfectly soft in the inside. The combination of the rich chocolate and warm cinnamon create the perfect holiday cookie!
Ingredient Breakdown
All-purpose flour – this gives the cookies structure.
Cocoa powder – gives the snickerdoodles their chocolate flavor! I always use natural unsweetened cocoa powder.
Cream of tartar – works with the baking soda to make the snickerdoodles soft and chewy. Also gives them that signature snickerdoodle tanginess.
Baking soda – works with the cream of tartar to make the cookies rise.
Cinnamon – these snickerdoodles are coated in cinnamon sugar but also have cinnamon in the dough to give them more flavor!
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/4 teaspoon of salt later on. Do not use cold or melted butter.
Granulated & brown sugar – provides sweetness and texture.
Egg – binds the ingredients and provides structure.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
Can You Make Snickerdoodles Without Cream of Tartar?
No! The key ingredient that separates snickerdoodles from plain old sugar cookies is the cream of tartar! It gives the cookies their signature texture and flavor.
How To Make Chocolate Snickerdoodles
1. In a small bowl whisk all-purpose flour, cocoa powder, cream of tartar, baking soda, salt and cinnamon.
2. Use a hand mixer or a stand mixer fitted with the paddle attachment to cream the softened butter, granulated sugar and brown sugar until light and fluffy.
3. Add eggs one at a time and vanilla until just combined. Scrape the sides of the bowl.
4. Add the dry ingredients to the bowl all at once then mix on low until just combined.
5. Mix the granulated sugar and cinnamon in a small bowl. Using a 3 tablespoon cookie scoop, scoop dough and roll in cinnamon sugar then place onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). Bake at 375°F for 9-10 minutes. Store Chocolate Snickerdoodles in an airtight container for up to 4 days at room temperature.
Pro Tips For Chocolate Snickerdoodles
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the dough! Only mix until the dry ingredients are just combined. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
- Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
- Don’t over bake them otherwise they won’t be soft!
My Favorite Cookie Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Stand Mixer
- Baking sheets
- Parchment Paper
- Cookie Scoop
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Chocolate Snickerdoodles
Equipment
- Stand mixer or hand mixer
- Baking sheets
- Cookie scoop (I use a 3 tablespoon scoop)
Ingredients
Chocolate Snickerdoodles
- 300 g (2 1/2 cups) all-purpose flour
- 40 g (1/2 cup) cocoa powder
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- ¼ tsp cinnamon
- 226 g (1 cup) unsalted butter, softened
- 200 g (1 cup) granulated sugar
- 100 g (1/2 cup) brown sugar
- 2 eggs
- 1 tsp vanilla extract
Cinnamon Sugar
- 50 g (1/4 cup) granulated sugar
- 1 tbsp cinnamon
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper or silicone baking mats.
- In a small bowl whisk all-purpose flour, cocoa powder, cream of tartar, baking soda, salt and cinnamon.
- Use a hand mixer or a stand mixer fitted with the paddle attachment to cream the softened butter, granulated sugar and brown sugar until light and fluffy.
- Add eggs one at a time and vanilla until just combined. Scrape the sides of the bowl.
- Add the dry ingredients to the bowl all at once then mix on low until just combined.
- Mix the granulated sugar and cinnamon in a small bowl. Using a 3 tablespoon cookie scoop, scoop dough and roll in cinnamon sugar then place onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). Bake cookies for 9-10 minutes.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
- Store Chocolate Snickerdoodles in an airtight container for up to 4 days at room temperature.
