Delight kids of all ages with this quick and easy recipe for a slightly more sophisticated version of a nostalgic favorite!
There’s no such thing as a “bad” cookie in my book. But the very best cookies deliver a precise combination of crispy exterior and chewy center. It’s just so satisfying to bite into a bit of resistance that gives way to sweet softness!
This recipe for chocolate snickerdoodles qualifies as one of the best. These treats retain the classic hallmarks of that nostalgic fave—a tangy dough made with cream of tartar and a generous roll in cinnamon sugar that bakes into a crackly, fragrant crust—but with the added richness of cocoa.
You’ll love how quick and easy this recipe is! In just over an hour, you’ll have two dozen (or more) cookies that take the usual snickerdoodle up a notch. Whether you’re baking them for a cookie exchange, a holiday party spread, or a simple weekend treat, these chocolate snickerdoodles will impress and delight kids of all ages.
The best cocoa for these cookies
For the cocoa in this recipe, I recommend unsweetened natural cocoa powder over Dutch-process cocoa. That’s because it’ll give your cookies a delicious, deep chocolate flavor without overwhelming the cinnamon notes. Natural cocoa tends to produce a slightly lighter color and more of an old-school chocolate cookie taste, which you want in these nostalgic treats. Using Dutch-process cocoa will make the cookies darker with a smoother, more bittersweet flavor. Either works, but natural cocoa is my first choice for perfectly balanced results.
How do I store leftovers?
Once your chocolate snickerdoodles have cooled completely, store them in an airtight container. They’ll keep at room temp for 2-3 days or in the fridge for up to 1 week. You can also freeze these cookies for up to 3 months in freezer-safe containers or bags with as much air removed as possible. Thaw overnight in the fridge or at room temp for 30-45 minutes.
Serving suggestions
Serve your chocolate snickerdoodles alongside cozy beverages or cold creamy treats. They’re delightful paired with Homemade Russian Tea, a Copycat Starbucks Vanilla Spice Latte, or Rich And Creamy Hot Chocolate. But they’re also a great pairing for a bowl of No-Churn Coffee Ice Cream or Dark Chocolate Ice Cream.
Chocolate Snickerdoodles
Ingredients
For The Cookie Dough:
- 2 1/4 cups flour
- 1/2 cup cocoa powder
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup butter at room temperature
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla
For The Cinnamon Sugar:
- 3 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 400°F. Line 2 baking sheets with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, cream of tartar, baking soda, and salt. Set aside.
- In a large mixing bowl or the bowl of a stand mixer, beat the butter until smooth and creamy, about 1 minute. Add the sugar and beat until light and fluffy, 2-3 minutes, scraping down the bowl as needed.
- Beat in the eggs and vanilla until well combined, scraping down the bowl once or twice.
- With the mixer on low, gradually add the dry ingredients and mix just until a stiff dough forms. Do not overmix.
- In a shallow bowl, whisk together the sugar and cinnamon.
- Use a small cookie scoop (about 1 1/2 tablespoons) to divide the dough into 24 equal portions.
- Roll each portion into a ball, then roll in the cinnamon sugar to coat. Arrange the coated balls on the prepared baking sheets, spacing them about 2 inches apart.
- Gently press each ball with the bottom of a drinking glass to flatten slightly to about 1/2-inch thickness.
- Bake for 9 to 12 minutes, until the cookies are puffed, just set at the edges, and the tops look dry and slightly cracked. The centers will still look a bit soft.
- Remove from oven and let the cookies cool on the baking sheet for 5 minutes.
- Transfer to a wire rack to cool completely, about 20-30 minutes.
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