The fundamental snickerdoodle recipe is similar to this one for chocolate snickerdoodles, however cocoa powder is used in place of some of the flour.
| Prep Time: | 20 mins |
| Cook Time: | 6 mins |
| Total Time: | 26 mins |
| Servings: | 50 |
| Yield: | 50 cookies |
Ingredients
- 1 ½ cups white sugar
- 1 cup shortening
- 2 eggs
- 2 cups all-purpose flour
- ¾ cup cocoa powder
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup white sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix together 1 1/2 cups white sugar, shortening, and eggs with an electric mixer in a bowl until creamy.
- Sift together all-purpose flour, cocoa power, cream of tartar, baking soda, and salt in a separate bowl. Fold this mixture into the egg mixture until well blended.
- Mix together 1/4 cup white sugar and cinnamon in a shallow bowl or on a plate.
- Roll cookie dough into 1-inch balls; cover each in sugar and cinnamon mixture. Place on an ungreased baking sheet.
- Bake in the preheated oven until soft and golden on top, 6 to 8 minutes, making sure they do not burn. Let cool before transferring to a wire rack. The tops will crack as they cool.
- It’s important not to over-bake the snickerdoodles as they will harden as they cool. They taste much better when they are a little chewy.
Nutrition Facts
| Calories | 90 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 51 mg |
| Sugars | 7 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I used all no-salt butter because we had no shortening; texture and flavor were fine. Cocoa seems to lessen the flavor of the cinnamon; I also added 1 tsp nutmeg to the sugar-cinnamon coating. Baking time was about 8 minutes.
I recently made regular snickerdoodles, but a visit to French Broad Chocolates inAsheville got me to try making chocolate snickerdoodles like they make! Oh my! This recipe is awesome! Crisp on outside and chewy on inside! Baked about 7 minutes. Every one of them crackled just perfectly! They taste so good! This is going to be my go to for cookie giving! Yes…a keeper for sure!
These were good. I replaced the shortening with softened butter and chilled the dough balls for 60 minutes before baking. Yum!