Nostalgic Snickerdoodles Recipe
Snickerdoodles are the quintessential holiday cookie.
They are soft and chewy, with a distinct tangy-sweet flavor on the inside, and kissed with cinnamon sugar on the outside.
Many of us have old cherished memories of making Snickerdoodles with mom, for Christmas parties, or to offer Santa on Christmas Eve. And many more of us, look forward to finding Snickerdoodles at holiday parties, or at our neighborhood cookie exchange each year.
In my humble opinion, Christmas wouldn’t be Christmas, without a few dozen Snickerdoodle Cookies.
Chocolate Snickerdoodle Cookie Recipe?
Although I love traditional Snickerdoodles, it’s also fun to turn this classic holiday cookie into something new.
A couple of years ago, I took My Mom’s Best Snickerdoodle Recipe and turned it into Snickerdoodle Sandwich Cookies (Whoopie Pies.)
I mean really, what’s better than one snickerdoodle?
Answer: Two snickerdoodles with fluffy cinnamon marshmallow filling in between!
This year, I’ve been baking up batches of Chocolate Snickerdoodles. That’s right… Soft rich chocolatey cookies, with that ever-important snickerdoodle twang, coated in cinnamon sugar.
Guys, these cookies are pure edible joy!
Making Snickerdoodle Cookies with Chocolate
So what is a chocolate snickerdoodle exactly? It’s basically a traditional snickerdoodle, with cocoa powder in place of some of the flour.
The cocoa powder is the perfect complement to the tangy Snickerdoodle essence, providing something like a chocolate-buttermilk or chocolate cheesecake flavor.
In fact, my boys swear the chocolate makes the snickerdoodles even more irresistible than before. Although I must say, they’ve never been able to keep their hands off a plate of classic Snickerdoodles.
Easy Snickerdoodle Recipe Secrets
The two most important elements of my mom’s best snickerdoodle recipe are:
- She always adds cream of tartar, and
- She and she always leaves out vanilla extract.
In fact, I believe it’s the only cookie recipe she’s ever made without vanilla extract.
Of course, you can make snickerdoodle cookies without cream of tartar, and add in some vanilla extract as well. I’ve actually tried this.
But guess what… Mom was right about these two ingredients. The addition of cream of tartar combined with the absence of vanilla extract makes a big difference in the overall flavor.
Do You Have To Add Cream Of Tartar To Snickerdoodles?
My mom would tell you the cream of tartar stabilizes the snickerdoodles, providing the light, soft, pillowy texture.
However, the cream of tartar does more than that. It actually creates the iconic Snickerdoodle flavor.
The tangy note associated with Snickerdoodles is solely from the cream of tartar. So in my opinion, yes, you have to have it!
On the flip side, vanilla extract neutralizes that tangy note, and that’s why it is left out.
Chocolate Snickerdoodle Ingredients
Most of the ingredients needed to make Snickerdoodle Cookies are pantry staples…
- All-purpose flour – Stir the flour, spoon it into cups, and level each cup for proper measuring. You can also use Gluten-Free Baking Mix in this recipe!
- Cocoa powder – The darker the better.
- Cream of tartar – The essential ingredient for flavor.
- Baking soda – For lift.
- Salt – Because all baked goods need a touch of salt.
- Sugar – To sweeten the cookies and create the cinnamon-sugar crust on the outside.
- Butter – For a rich luxurious taste and texture.
- Eggs – To bind the dough together.
- Cinnamon – For the exterior coating.
How To Make The Best Snickerdoodles
- Mix the Dry Ingredients. In a mixing bowl, whisk together the flour, cocoa powder, cream of tartar, baking soda, and salt.
- Cream the Butter and Sugar. Creaming is the process of beating butter and sugar together at high speed, so the sugar crystals break down into the butter. This usually takes several minutes, but creates light fluffy cookies and cakes. Don’t ever skip this step!
- Combine Wet and Dry. Mix in the eggs. Then turn the mixer on low and slowly add the flour mixture into the butter mixture.
- Roll and Roll. Mix the remaining sugar and cinnamon together in a small bowl. Roll the dough into small balls. Then roll each ball in cinnamon sugar to coat.
- Bake! Bake in a hot oven until fluffy and set.
Get the Full (Printable) Chocolate Snickerdoodle Cookie Recipe Below!
More Mind-Blowing Holiday Cookies
- The BEST Sugar Cookies Ever
- Chocolate Sugar Cookies
- Lemon Crinkle Cookies
- Mexican Chocolate Crinkle Cookies
- Cinnamon Rolls Cookies
- Cherry Ginger Thumbprint Cookies
- Chocolate Pistachio Shortbread
Chocolate Snickerdoodles Recipe
- Preheat the oven to 400 degrees F and line several baking sheets with parchment paper. In a large bowl, whisk together the flour, cocoa powder, cream of tartar, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, cream the butter and 1 1/2 cups sugar together on high speed, until light and fluffy. (about 3–5 minutes) Then beat in the eggs and scrape the bowl with a spatula. Turn mixer on low and slowly add the flour mixture into the butter mixture, until just combined. Do not overmix the dough.
- Mix the remaining 1/4 cup sugar and cinnamon together in a small bowl. Use a 1 1/2-tablespoon cookie scoop to measure out dough balls. Roll each ball in your hands to even them out, then roll in cinnamon sugar to thoroughly coat.
- Place the balls on prepared baking sheets, 2 1/2 inches apart. Bake for 8–9 minutes, until just barely golden around the edges. Cool for several minutes on the baking sheets before moving.
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