The first time I made chocolate snickerdoodle cookies, I was attempting to be creative. I wanted to make a cookie that would be something different, but still pretty classic for a bake sale. Chocolate snickerdoodles just seemed perfect. Chocolate, cinnamon sugar, and it doesn’t take too much effort to make a few batches.
Well, these cookies were a huge hit! I dropped off my cookies at our bake sale table at work, and by the time I went to make myself some coffee, they were gone. One of the girls at work bought one of the two containers I brought in, paid extra for the container, and just took the whole thing home. I was very encouraged to make these cookies again. They are great to make for the holidays, bake sales, dunking in coffee, or large crowds. Enjoy!
chocolate snickerdoodle cookies
Recipe from Food Network
- 1 1/4 c all purpose flour
- 1/4 c unsweetened cocoa powder
- 1 1/2 t cream of tartar
- 1/2 t baking soda
- 1/4 t salt
- 10 T unsalted butter at room temperature
- 3/4 c sugar
- 1/4 c packed light brown sugar
- 1 egg
- 1 t pure vanilla extract
- 1/3 c white sanding sugar
- 1 3/4 t ground cinnamon
With racks in the upper and lower thirds of the oven, preheat to 375° F.
In a large bowl, whisk the flour, cocoa powder, cream of tartar, baking soda. In a separate bowl, beat the butter, granulated sugar and brown sugar until well combined, and light in color. Add in the egg and vanilla.
Mix the dry ingredients into the butter mixture. In a separate bowl, combine the sanding sugar and cinnamon.
With a small cookie scoop, roll cookies into balls, and roll in the cinnamon sugar. Place cookies on a baking sheet lined with parchment paper at least 3 inches apart.
Bake 9-11 minutes, or until cookies are set around the edges, swapping the baking sheets in the oven half way through cooking time.