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What’s better than a soft, cinnamon sugar snickerdoodle? Chocolate snickerdoodles! These thick, chewy chocolate cookies are a delicious spin on the classic. You’ll love the chocolate and cinnamon pairing!

It’s already the middle of December and I have barely made a dent in my Christmas baking list! Ah! We were away on vacation until the first week of December, so I guess that’s my excuse. The weather is definitely turning frightful over the next week as well so I know I’ll be turning my oven on a lot!

Anyway, before we left for Hawaii I did make these chocolate snickerdoodles and even gave a few away to friends. They’re so good! I have always loved a classic snickerdoodle, or a caramel filled one if I’m feeling extra. But I wanted to try something else different with the snickerdoodle flavors. Why not add cocoa?

Ingredients for chocolate snickerdoodles:

These cookies are super easy! You will want to chill them for at least 30 minutes before baking, so keep that in mind when you are starting!

You’ll need the following ingredients:

2 1/2 cups all purpose flour
1/2 cup cocoa powder
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1 cup unsalted butter, room temperature
1 cup granulated sugar
1/3 cup brown sugar
1 large egg
1 egg yolk
1 tsp pure vanilla extract

For rolling:

1/4 cup granulated sugar
1 tsp cinnmaon

Step by Step Directions:

1. In a large mixing bowl, sift together the flour, cocoa powder, cream of tartar, baking soda, cinnamon and salt. Set it aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the butter on high for 1 minute until smooth. Add the granulated sugar and brown sugar and mix on high for another minute until combined. Scrape the sides of the bowl down with a spatula as needed.

3. One at a time, with the mixer running on low, add the egg, followed by the egg yolk, as well as the vanilla extract. Mix until combined.

4. Slowly add in the dry ingredients until everything is just combined. Place the dough, covered, into the fridge for 30 minutes to an hour before baking. If you keep the dough in the fridge for longer than an hour, let it sit at room temperature for 10 minutes before scooping.

5. Preheat the oven to 375 F. In a small dish, mix together the cinnamon and sugar. Scoop the dough, about 1.5 tablespoons at a time, and roll it into a ball using your hands. Roll each dough ball in the cinnamon sugar mixture before placing it on a parchment-lined baking sheet, a few inches apart.

6. Bake the cookies for 9-10 minutes at a time, or until very lightly browned on the bottom and the cookies have spread a bit. They’ll spread out a bit more while they cool! Remove the cookies from the oven, and let them cool on the pan for 5-10 minutes before removing them to a wire rack to cool completely. You’ll get approximately 30 cookies from this recipe!

How long can you store chocolate snickerdoodles at room temperature?

In an airtight container, the completely cooled snickerdoodles will keep nice and fresh for up to 1 week. They will last longer than that of course, but will not be as soft and fresh!

You can store these cookies in the freezer for up to 2 months too, thawing overnight.

The cookie dough can definitely be frozen! You can freeze it in a large batch or make the individual cookie balls, freezing them in a freezer-safe bag for up to 2 months. You can bake the cookie balls from frozen, adding 1-2 minutes to the bake time, or you can thaw the large batch dough overnight in the fridge, then scooping and baking as per the recipe.

Chocolate Snickerdoodles

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Author: Katherine | Love In My Oven
Total Time: 1 hour 40 minutes
Yield: 30 cookies 1x

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Description

Ingredients

Scale

2 1/2 cups all-purpose flour
1/2 cup cocoa powder
2 tsp cream of tartar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup unsalted butter, room temperature
1 cup granulated sugar
1/3 cup brown sugar
1 egg + 1 egg yolk
1 tsp pure vanilla extract

Sugar Topping

1/4 cup granulated sugar
1 tsp ground cinnamon

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Instructions

In a large mixing bowl, sift together the flour, cocoa powder, cream of tartar, baking soda, cinnamon and salt. Set the bowl aside.
In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the butter on high for 1 minute until smooth. Add the granulated sugar and brown sugar and mix on high for another minute until combined. Scrape the sides of the bowl down with a spatula as needed.
One at a time, with the mixer running on low, add the egg, followed by the egg yolk, as well as the vanilla extract. Mix until combined. Slowly add in the dry ingredients until everything is just combined. Place the dough, covered, in the fridge for 30 minutes to an hour before baking. If you keep the dough in the fridge for longer than an hour, let it sit at room temperature for 10 minutes before scooping.
Preheat the oven to 375 F. In a small dish, mix together the cinnamon and sugar. Scoop the dough, about 1.5 tablespoons at a time, and roll it into a ball using your hands. Roll each dough ball in the cinnamon sugar mixture before placing it on a parchment-lined baking sheet, a few inches apart.
Bake the cookies for 9-10 minutes at a time, or until very lightly browned on the bottom and the cookies have spread a bit. They’ll spread out a bit more while they cool! Remove the cookies from the oven, and let them cool on the pan for 5-10 minutes before removing them to a wire rack to cool completely.

Cooled cookies can be stored at room temperature, in an airtight container, for up to 1 week. The cookies can also be stored for up to 2 months in the freezer.