Chocolate Snickerdoodles

Save this article on:

I grew up with the classic cinnamon-sugar snickerdoodle cookies, but the day I decided to add cocoa powder into the mix was a turning point in my baking game. These Chocolate Snickerdoodles bring together the familiar tang of traditional snickerdoodles with the deep richness of chocolate, and the result is a soft, chewy cookie that feels both nostalgic and new. The best part? That crinkly top dusted with cinnamon sugar that gives every bite a little crunch before melting into that fudgy center.

This is the kind of cookie that works for everything—casual coffee breaks, cookie exchanges, cozy winter baking, or a quick chocolate fix that doesn’t require a mixer or fancy ingredients. I’ve made these for family get-togethers, potlucks, and even mailed a batch cross-country (yes, they hold up that well). They’re easy enough for a beginner but satisfying enough for any cookie connoisseur.

---

Why You’ll Love This Chocolate Snickerdoodles Recipe

Chocolate lovers and cinnamon fans finally have a meeting point. These cookies are soft-baked, rich in cocoa flavor, and coated in cinnamon sugar just like the original. The texture is everything you want in a cookie: slightly crisp on the edges, ultra chewy in the middle, with just the right amount of crackle on top.

They’re also incredibly forgiving. No need to chill the dough for hours, and they don’t spread uncontrollably. Just scoop, roll, and bake.

---

What Kind of Cocoa Powder Should I Use?

For a deep chocolate flavor, I always reach for natural unsweetened cocoa powder. It provides that bold cocoa profile without being too bitter, and it reacts with the baking soda to help the cookies rise and crackle perfectly. Dutch-processed cocoa can be used if you prefer a smoother, more mellow chocolate flavor, but it will slightly change the texture and spread.

---

Options for Substitutions

• Butter: Swap with plant-based butter sticks for a dairy-free version.
• Egg: A flax egg (1 tbsp ground flax + 3 tbsp water) works well if you’re avoiding eggs.
• Flour: You can sub half the all-purpose flour with whole wheat flour for a slightly nuttier taste.
• Sugar: Coconut sugar or brown sugar can replace white sugar in the dough, though the texture may become softer.
• Cinnamon Sugar Coating: Try mixing in a touch of cayenne or espresso powder with the cinnamon for an extra punch.

---

Ingredients for This Chocolate Snickerdoodles Recipe

• Unsalted Butter: This provides richness and flavor, and helps create that chewy texture we love.
• Granulated Sugar: Sweetens the dough and contributes to the cookie’s crisp edges.
• Brown Sugar: Adds moisture and a hint of molasses that deepens the flavor.
• Egg: Acts as a binder and gives structure to the cookie.
• Vanilla Extract: Enhances the chocolate and cinnamon notes.
• All-Purpose Flour: The foundation of the dough, giving the cookies structure.
• Unsweetened Cocoa Powder: Brings deep chocolate flavor without adding sweetness.
• Cream of Tartar: Gives that signature tang and chewy texture typical of snickerdoodles.
• Baking Soda: Helps the cookies rise and develop that crinkled top.
• Salt: Balances out the sweetness and enhances the overall flavor.
• Cinnamon Sugar Mixture: A blend of cinnamon and sugar used for rolling the dough balls before baking. Adds a warm spice crunch on the outside.

---

Step 1: Cream the Butter and Sugars

In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This process aerates the dough and is essential for the cookies’ texture.

---

Step 2: Add the Egg and Vanilla

Crack in the egg and pour in the vanilla extract. Mix well until fully incorporated and smooth.

---

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, cream of tartar, baking soda, and salt. Ensure there are no lumps in the cocoa powder for an even texture.

---

Step 4: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, stirring just until the dough comes together. Be careful not to overmix, which could toughen the cookies.

---

Step 5: Roll in Cinnamon Sugar

In a small bowl, stir together cinnamon and sugar. Scoop out tablespoon-sized amounts of dough, roll them into balls, and coat each ball generously in the cinnamon sugar mixture.

---

Step 6: Bake the Cookies

Place the coated dough balls on a parchment-lined baking sheet, spacing them 2 inches apart. Bake in a preheated oven at 350°F (177°C) for 9-11 minutes, until the edges are set but the centers look slightly soft.

---

Step 7: Cool and Serve

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up without becoming dry.

---

How Long to Prepare the Chocolate Snickerdoodles Recipe

Prep Time

Preparing the dough takes about 15 minutes, including measuring, mixing, and rolling the dough into cinnamon sugar. There’s no need to chill the dough unless your kitchen is particularly warm, which makes these cookies a fast treat to pull together.

Bake Time

Each batch takes about 9–11 minutes in a 350°F (177°C) oven. They should look puffed and slightly underbaked in the center when you pull them out—they’ll continue cooking on the baking sheet as they cool.

---

Tips for Perfect Chocolate Snickerdoodles

• Use room temperature butter to ensure smooth mixing and even creaming.
• Don’t skip the cream of tartar—it’s what gives snickerdoodles their tang and signature texture.
• Roll the dough balls generously in cinnamon sugar for a crackly top and extra flavor.
• Bake one tray at a time for even baking and consistent results.
• Slightly underbake the cookies if you want a fudgier center.

---

Watch Out for These Mistakes While Cooking

• Overbaking: These cookies can go from chewy to dry very quickly. Take them out when the centers are still soft.
• Skipping the sugar coating: The cinnamon sugar not only adds flavor but also gives that snickerdoodle texture.
• Using cold butter: Cold butter won’t cream properly and may lead to dense cookies.
• Packing flour into the cup: Always spoon and level the flour; too much will make your cookies cakey.
• Swapping baking soda and powder: These are not interchangeable. Baking soda is crucial here due to the acidity of the cream of tartar.

---

What to Serve With Chocolate Snickerdoodles?

1. A Glass of Cold Milk

The classic pairing that never fails—the rich chocolate and cinnamon taste amazing with milk.

2. Vanilla Ice Cream

Turn your cookies into a dessert sandwich or just serve one warm with a scoop on top.

3. Hot Coffee or Espresso

These cookies are bold enough to stand up to coffee and make for a satisfying afternoon pick-me-up.

4. Whipped Cream or Chocolate Mousse

Serve alongside something light and creamy for contrast.

5. Fruit Compote or Fresh Berries

A tart raspberry or cherry compote balances the sweetness and adds a fresh element.

---

Storage Instructions

Room Temperature

Store Chocolate Snickerdoodles in an airtight container at room temperature for up to 5 days. Place parchment between layers if stacking to prevent sticking.

Freezing Baked Cookies

Let cookies cool completely, then freeze in a single layer before transferring to a bag or container. They’ll keep for up to 3 months. Thaw at room temperature or microwave for 10–15 seconds to revive the texture.

Freezing Dough Balls

After rolling in cinnamon sugar, freeze dough balls on a baking sheet. Once solid, store in a freezer bag. Bake directly from frozen, adding 1–2 extra minutes to the bake time.

---

Estimated Nutrition

Per cookie (based on 24 cookies):

• Calories: 140
• Fat: 6g
• Saturated Fat: 3.5g
• Carbohydrates: 21g
• Sugar: 12g
• Fiber: 1g
• Protein: 1.5g
• Sodium: 90mg
• Cholesterol: 20mg

---

Frequently Asked Questions

What makes a snickerdoodle different from a regular cookie?

Cream of tartar gives snickerdoodles their distinct tang and chewy texture. The cinnamon sugar coating is another signature trait.

Can I make these cookies ahead of time?

Yes! You can make the dough in advance and refrigerate it for up to 2 days, or freeze it as dough balls.

Why are my cookies not spreading?

This could be due to too much flour or the dough being too cold. Make sure your flour is measured properly and let the dough rest at room temp if chilled.

Can I double the recipe?

Absolutely. Just be sure to mix thoroughly and bake in separate batches for consistent results.

Can I make them gluten-free?

Yes, use a 1:1 gluten-free flour blend designed for baking. Texture may be slightly different, but still delicious.

---

Conclusion

Chocolate Snickerdoodles are the ultimate mash-up cookie that combines the nostalgic warmth of cinnamon sugar with the bold richness of chocolate. They’re easy to make, fast to bake, and practically impossible to resist. Whether you’re baking for a crowd or just craving something cozy and chocolatey, these cookies will hit the spot every time.

---

Print