These were fun, and a nice change from the usual Snickerdoodles.
Chocolate Snickerdoodles
(Adapted from Yankee Magazine)
Chocolate Snickerdoodles
Prep time
Cook time
Total time
Chocolate cookies rolled in cinnamon sugar.
Author: Cookie Madness
Recipe type: Dessert
Cuisine: American
Serves: 36
Ingredients
- 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
Instructions
- Preheat oven to 400 degrees F.
- In a medium bowl, combine flour, cocoa powder, cream of tartar, baking soda and salt.
- 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.
- 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.
- Bake for 6-9 minutes or until set. Remove from cookie sheets immediately. (I baked mine for 8).
- Makes about 36 cookies
{ 16 comments }
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…
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
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…
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.
These sound absolutely delicious to me–love the combination & of course the chewiness is a favorite cookie criteria for me!
. . . Would you be offended if I told you that I read your blog for vicarious sugar-thrills? Man, these look wonderful!
I got a recipe for Chocolate snickerdoodles at Better Homes and Gardens website but haven’t tried it yet, Anna – yours look delish!
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.
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
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.
I love snickerdoodles. Do these taste much like original snickerdoodles?
Oh, man. My best friend is just going to love you for posting these.
I think I’ll be making these sometime this weekend.
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!
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.
thanks for the recipe
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.
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