Snickerdoodles are my favorite cookie. Will’s too. I was given a review copy of Piece of Cake (which is a great book by the way) and when I was flipping through, I discovered that there was a chocolate version of my favorite cookie! Happiness all around. These make my Snickerdoodle just a little more sophisticated than the vanilla version. The outside is crispy and the inside is tender and chewy. These will be making more appearances at my house for sure. Everyone loved them.
These cookies are easy to make, the hardest part is waiting for the butter to soften. These cookies would be great for a cookie swap or to give as a gift. They are fairly sturdy, so they would package and mail well. I like to send Christmas treats to friends and family, so I am always trying to think of things that will ship well.
As always, thank you Brenda for hosting our blog hop. Take a look around and see what they other bloggers have created. It is the highlight of my week.
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, room temperature
1 1/2 cups sugar
1 teaspoon vanilla
cinnamon sugar (3 tablespoons sugar plus 1 teaspoon cinnamon)
- 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, room temperature
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- cinnamon sugar (3 tablespoons sugar plus 1 teaspoon cinnamon)
- Combine the dry ingredients in a small bowl. Set aside. Cream together butter and sugar with an electric mixer until light and fluffy. Add eggs and vanilla. Add dry ingredients. Mix until combined.
- Roll dough into balls. Mix together cinnamon and sugar and roll into the sugar mixture. Drop the balls onto two parchment lined baking sheets. Press the cookies with the bottom of a glass to flatten slightly. Bake in a 400 degree oven for 12 to 15 minutes.
- Cool cookies on a rack.