Chocolate Snickerdoodles Recipe

I reimagined a classic with cocoa and cinnamon to create Chocolate Snickerdoodle Cookies that quietly rewrite everything you expect from a snickerdoodle.

I kept messing with a snickerdoodle idea until it turned into these Chocolate Snickerdoodle Cookies, and honestly I cant stop stealing them from the cooling rack. The unsweetened cocoa powder gives a dark, grown up chocolate note while a touch of vanilla extract keeps them from tasting flat.

They look like ordinary chocolate cookies but the middle stays soft, almost chewy like you remember from childhood, yet with a little twist that makes you do a double take. If you like Baking Recipes With Cocoa Powder, try one and tell me if it doesnt change how you think about holiday cookies.

Ingredients

• All purpose flour gives body and chew, mostly carbohydrates, small amount of protein.
• Unsweetened cocoa brings chocolate flavor, antioxidants, bitter and slightly drying to dough.
• Butter makes cookies tender and rich, it’s mostly fat, adds satiety and flavor.
• Sugars sweeten and caramelize, brown adds molasses depth and chew.
• Eggs bind, add moisture and protein, help structure and slight richness.
• Cream of tartar gives tang and chew, stabilizes and brightens flavor.
• Baking soda helps spread and lift, reacts with acids for rise.
• Sour cream adds tender moisture and a subtle tang, keeps cookies soft.
• Cinnamon gives warm spice, smells amazing, complements chocolate with aromatic pop.

Ingredient Quantities

• 2 1/2 cups (312 g) all purpose flour
• 1/2 cup (50 g) unsweetened cocoa powder
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon fine salt
• 1 cup (227 g) unsalted butter softened
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 2 large eggs room temp
• 1 teaspoon vanilla extract
• 1/4 cup (60 g) sour cream or plain yogurt
• 1/4 cup (50 g) granulated sugar for rolling
• 2 teaspoons ground cinnamon for rolling

How to Make this

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment or a silicone mat and set aside. In a small bowl mix the 1/4 cup (50 g) granulated sugar and 2 teaspoons cinnamon for rolling, set that aside.

2. Whisk together 2 1/2 cups (312 g) all purpose flour, 1/2 cup (50 g) unsweetened cocoa powder, 1 teaspoon cream of tartar, 1 teaspoon baking soda, and 1/4 teaspoon fine salt in a medium bowl so it’s evenly combined.

3. In a large bowl beat 1 cup (227 g) softened unsalted butter with 1 cup (200 g) granulated sugar and 1/2 cup (100 g) packed light brown sugar until light and fluffy, about 2 to 3 minutes with an electric mixer; dont overbeat.

4. Add 2 large eggs, one at a time, beating until each is incorporated, then mix in 1 teaspoon vanilla extract and 1/4 cup (60 g) sour cream or plain yogurt until smooth.

5. Add the dry ingredients to the wet in two additions, mixing just until combined and no streaks of flour remain, you dont want to overmix or the cookies get tough.

6. If the dough feels very soft chill it 20 to 30 minutes in the fridge (or 10 minutes in the freezer) to make it easier to handle and to reduce spreading while baking.

7. Scoop or roll dough into balls about 1 to 1 1/2 tablespoons each (or whatever size you like), then roll each ball in the cinnamon-sugar mixture to coat. Place them about 2 inches apart on the prepared baking sheets.

8. Bake for 10 to 12 minutes, until the edges are set but the centers still look slightly soft. Rotate the sheet halfway if your oven has hot spots.

9. Let cookies cool on the baking sheet for about 5 minutes so they set up, then transfer to a wire rack to cool completely. Store in an airtight container for up to 4 days, but honestly they wont last that long.

Equipment Needed

1. Oven (preheat to 350°F)
2. Baking sheets (2) and parchment paper or silicone baking mats
3. Mixing bowls — small, medium, large (youll use each for different things)
4. Measuring cups and measuring spoons
5. Whisk
6. Electric mixer (hand or stand)
7. Rubber spatula and wooden spoon
8. Cookie scoop or tablespoon for portioning
9. Wire cooling rack
10. Refrigerator or freezer for chilling the dough

FAQ

Chocolate Snickerdoodles Recipe Substitutions and Variations

• All purpose flour: swap for a 1:1 gluten free all purpose blend (like Bob’s Red Mill) — add 1/4 tsp xanthan gum if your blend doesn’t include it, cookies may be a bit more crumbly.
• Unsweetened cocoa powder: you can use Dutch processed cocoa 1:1, it gives a smoother, darker chocolate note; or try carob powder 1:1 for a caffeine free alternative, but expect a different flavor.
• Unsalted butter: use salted butter 1:1 and cut the added salt to 0, or for dairy free try solid refined coconut oil 1:1 (texture will be slightly different) or a vegan stick margarine 1:1.
• Light brown sugar: make your own by mixing 1/2 cup granulated sugar + 1 tbsp molasses, or use dark brown sugar 1:1 for a richer, more molasses forward flavor.

Pro Tips

1) Chill the dough longer if you can — overnight is best for deeper chocolate flavor and less spreading. If it’s rock hard after chilling, let it sit 5 to 10 minutes so it’s easier to scoop.

2) Weigh your flour or spoon it into the cup and level it. Too much flour makes the cookies dry and cakey, too little and they spread like pancakes.

3) Use a small cookie scoop so all the cookies are the same size, that way they bake evenly. Bake one sheet at a time on the middle rack and watch the centers, they should still look a bit soft when you pull them.

4) Sift the cocoa to avoid lumps and add a tiny pinch of instant espresso powder to the dough to make the chocolate taste richer. Also press the cinnamon sugar onto each ball so the coating sticks better and doesnt just fall off while baking.