Ingredients for Chocolate Snickerdoodles
- 1 1/2 cups granulated sugar + 2 tablespoons granulated sugar
- 1 1/2 cups (3 sticks) unsalted butter
- 1 teaspoon vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Unsweetened Cocoa
- 1 tablespoon ground cinnamon
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How to Make Chocolate Snickerdoodles
- Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 1/2 cups (3 sticks) unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 cup unsweetened cocoa powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a small bowl, combine 2 tablespoons granulated sugar and 1 tablespoon ground cinnamon.
- Roll dough into 1-inch balls. Roll each ball in the cinnamon sugar mixture to coat.
- Place the cookies 2 inches apart on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft. Baking time may vary depending on your oven.
- Immediately remove cookies from baking sheets and let cool on a wire rack.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
52g
Fat
13g
Carbs
7g
