Chocolate Snickerdoodles

Chocolate Snickerdoodles were fun, and a nice change from the usual Snickerdoodles.

Chocolate Snickerdoodles

Chocolate Snickerdoodles

(Adapted from Yankee Magazine)

Chocolate Snickerdoodles
Prep time
Cook time
Total time
Chocolate Snickerdoodles are chocolate cookies rolled in cinnamon sugar.
Recipe type: Dessert
Cuisine: American
Serves: 36
  • 2 1/4 cups flour
  • 1/2 cup natural unsweetened cocoa
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla
  • 2 eggs
Cinnamon-Sugar Mixture
  • 2 tablespoons sugar
  • 2 teaspoons cinnamon
  1. Preheat oven to 400 degrees F.
  2. In a medium bowl, combine flour, cocoa powder, cream of tartar, baking soda and salt.
  3. In large bowl, using an electric mixer, beat butter and sugar until creamy. Beat in vanilla and eggs. Add flour mixture and stir, do not beat, until mixed.
  4. Combine the 2 tablespoon sugar and 2 teaspoons of cinnamon to make cinnamon sugar. Shape dough into 1" balls; roll balls in sugar-cinnamon mixture. Place 2" apart on ungreased cookie sheets.
  5. Bake for 6-9 minutes or until set. Remove from cookie sheets immediately. (I baked mine for 8).


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  1. says

    Hmmm … sounds Mexican chocolatey to me… I like Snickerdoodles but I don’t like the rolling in cinnamon bit. It’s kind of a pain. I keep thinking that there must be an easier way…

  2. julie says

    These are my husbands favorite- Before baking them, I mix the cinnamin and sugar in a plastic baggie, flaten the tops of the cookies slightly and put the cinn/sugar mixture in a container with a shaker top and shake it onto the cookie. I slide the bottom of the cookie in any sugar that missed the cookie. It gives it a nice distrbution and it is way faster and easier

  3. gillian says

    Are these chewy or crunchy? I’m not sure I’ve made “snickerdoodles” before, but I’m intrigued.

    Now I just need to figure out what “cream of tartar” is…

  4. says

    Tracy, these are very similar to the Tex Mex chocolate cookies — smaller and not as rich, though.

    Thanks for the tip, Julie!

    Gillian, these are chewy. Cream of Tartar is an acidic powder made from argol — a residual of the wine making process.

  5. JEP says

    These sound absolutely delicious to me–love the combination & of course the chewiness is a favorite cookie criteria for me!

  6. Kristin W says

    Could you add a little cayenne to the rolling spice to give them a little extra kick, or would that overpower the flavor? After making Baking Bites’ chai snickerdoodles to near-universal acclaim, I’m wanting to experiment more with spices.

  7. JillyB says

    I’m still a newby to your blog, but really enjoy the hints and tips you offer from time to time. I have difficulty finding recipes that can be made in advance, so I was intrigued with your comment that you’re going to freeze these cookies, so they’ll be fresh for the next day. Did I understand you correctly and if so, what’s the logic? I’m not a skeptic at all, just interested in why they’d be fresher? thanks, jb

  8. says

    Kristin, to answer your question — yes! I think it would be good. However, if you are going to start adding peppers you might as well go with the Tex-Mex Chocolate Cookies.

    Jilly, I usually freeze dough until ready to use. For instance, with the Chips Gone Wild cookie, I baked up a couple of cookies then wrapped the remaining dough in plastic wrap and a freezer bag and froze it until this morning, at which point I thawed it a bit, formed the cookies and baked them. Sometimes I freeze the cookies — but only when I know I won’t have time to bake up dough. Most cookies taste fine after being frozen for a day or two and like with a lot of things, cold temperatures preserve flavors. Freezing could ruin some cookies, but cookies like snickerdoodles and gingersnaps are pretty rugged. I ended up not freezing the chocolate snickerdoodles and they were just fine.

  9. june says

    anne,As a teacher home on vacation I can only imagine the ooohs and ahhs when you send in your baked treats!I know it makes the teachers day! I read your recipes with good intentions-but have not been brave enough to try one.I come from a long line of terrible bakers!One of these days…..well thanks for the inspiration!

  10. says

    I made these this morning and they are DELISH. My oven sucks, though, so I had to bake them for about 12 minutes and let them rest on the cookie sheet for a few minutes; the first sheet I cooked according to the directions were still raw inside (maybe because I used a silpat?).

    At any rate, I’ve been looking forward to making these pretty much since you posted them, and I’m glad I did. YUMMMM. They are going to be hard to part with tomorrow.

  11. Kristen says

    These just didn’t work out for me. I have a different chocolate snickerdoodle recipe from a family member that I usually use, but tried these because I couldn’t find mine. The first sheet of them didn’t spread out much at all, so I tried pressing the subsequent ones down with a glass. This made them cook more evenly, but they were still dry. The only explanation that I can think of is that my recipe uses melted baker’s chocolate instead of cocoa powder, so it’s maybe a bit wetter of a dough. Either way, I don’t think I’ll be making these again.