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It’s December and we’re sharing our favorite cookie recipes all month! We both love classic Snickerdoodles, but this chocolate version is ridiculously delicious. Chocolate and cinnamon are great together and the little crunch from the sugar makes these Chocolate Snickerdoodles the perfect Christmas cookie. As always, we’ve included gluten and dairy free substitutions.
We talk you through making the Chocolate Snickerdoodles in episode 210 of our podcast. If you enjoyed these cookies, check out our recipes for Hot Chocolate Cookies and Holly’s Famous Peanut Butter Cookies.
Chocolate Snickerdoodles
Our new favorite Christmas cookies! These Snickerdoodles are easy to make and absolutely delicious. And they're also easy to make gluten and dairy free. You can make the dough ahead of time and store in the fridge for 2 days before baking.
Pro tip: if you don't have any cream of tartar on hand but you still want to make these, substitute 1 1/2 teaspoons of baking powder.
Ingredients
- 1 cup (2 sticks) of butter or dairy free butter – softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups flour or gluten free 1-1 flour
- 3/4 cups cocoa/cacao powder
- 2 tsp cream of tartar or 1.5 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup sugar and 1 tbsp cinnamon or more as needed combined in a bowl for rolling unbaked cookies.
Instructions
- In a medium bowl, whisk together flour, cocoa, cream of tartar, baking soda, and salt.
- In a large bowl using a hand mixer, or in the bowl of a standing mixer, cream the butter and sugars together at medium/high speed. Add eggs and vanilla and mix until thoroughly combined.
- Add dry ingredients to wet ingredients and mix well.
- Chill for an hour or up until 2 days. When ready to bake, preheat oven to 400 F.
- Using about 1 tablespoon of dough, roll into balls then roll in the cinnamon-sugar mixture.
- Place about 2″ apart on cookie sheet. Cookies will spread.
- Bake for 8-10 minutes. Makes about 3 dozen cookies.