• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
    • Appetizers & Dips
    • Bakery Recipes
    • Bars & Brownie Recipes
    • Bread Recipes
    • Brunch & Breakfast Recipes
    • Cakes, Cupcakes & Cheesecakes
    • Cheese Recipes
    • Chocolate Recipes
    • Condiments & Sauces
    • Cookies & Crackers
    • Desserts
    • Fruit Recipes
    • Grains & Legumes
    • Muffins and Quick Breads
    • Pasta Recipes
    • Pies & Tarts
    • Readers' Favorite Recipes
  • Collections
    • Freezer Friendly
    • Heritage Recipes
    • Seasonal Recipes
      • Fall
      • Winter
      • Spring
      • Summer
    • Vintage Recipes
    • Holiday Recipes
      • Christmas
      • Easter
      • St. Patrick's Day
      • Thanksgiving
      • Valentine's Day
  • Basic recipes
  • About this blog
    • The author
    • Privacy policy
    • Cookie Policy
    • Accessibility statement

Vintage Kitchen Notes logo

menu icon
go to homepage
  • ALL RECIPES
  • Holidays
  • Seasonal
  • Vintage
  • About
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • ALL RECIPES
    • Holidays
    • Seasonal
    • Vintage
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Cookies & Crackers

    Published: Sep 22, 2022 by Paula Montenegro · Income from ads and affiliate links 3 Comments

    Chocolate Snickerdoodles

    Jump to Recipe
    White and red text overlay of chocolate cookies on a wire rack with a green cloth underneath.

    Chocolate snickerdoodles take the traditional cookie up a notch. Rolled in cinnamon sugar, they're sweet with that slight tang that makes them unique. The dough can be made a day ahead, and the baked cookies keep well.

    Close up of chocolate cookies on a wire rack over a green cloth. Cinnamon stick and bowl.

    Who can argue with chocolate and cinnamon sugar? More so if it's a cookie.

    Cookie baking season is one of the best times of the year. You can make amazing homemade gifts or fill the cookie jars at home and work with little effort.

    It takes some patience because, you know, baking one batch after the other takes time, but the recipes are usually easy to make and fast to bake.

    Chocolate snickerdoodles fall under that category, easy and delicious.

    The cookie is soft with balanced yet deep chocolate and cinnamon flavor and a crackly top.

    Barely spicy, they're a must for the Holidays around here, together with snowballs, chocolate peppermint cookies, chocolate fudge, and gingersnaps.

    Glass of milk topped with a stack of chocolate cookies on a white surface. Cinnamon stick and bowl with cinnamon sugar around.
    Table of Contents Hide
    Ingredients
    Why use cream of tartar?
    About this recipe
    How to make chocolate snickerdoodles
    Baking
    Frequently asked questions
    Kitchen notes
    Related recipes you might like:
    Chocolate Snickerdoodle Cookies

    Ingredients

    • Cocoa powder: always use unsweetened. I like Hershey's unsweetened cocoa powder, Ghirardelli Premium baking cocoa, and Scharffen Berger natural cocoa powder. And, in my experience, the dark ones are the best (this does not apply to the super dark used for making homemade oreo cookies known as dark cocoa powder).
    • Cream of tartar: the ingredient that makes snickerdoodles what they are. There's no substitution. You can buy it in supermarkets and online (like Mc Cormick gourmet cream of tartar).
    • Cinnamon: any ground cinnamon you usually use works fine. I like Frontier Vietnamese cinnamon, Mc Cormick's culinary cinnamon, or Simply Organic Ceylon cinnamon. 
    • Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper. 
    • Unsalted butter.
    • All-purpose flour.
    • Salt: I like to use kosher salt when baking. But regular table salt works just fine.
    • Baking soda: make sure it's not expired. 
    • Sugar: both granulated, white sugar, and brown sugar are used.
    • Egg: fresh, large.

    See the recipe card at the end of this post for quantities.

    Bowls of ingredients for chocolate cookies on white marble including cocoa powder, cinnamon, sugar, butter, flour, egg, vanilla.

    Why use cream of tartar?

    Cream or tartar gives snickerdoodles their characteristic chewiness and slight tanginess. It's what sets these cookies apart from others.

    This is the ingredient that sets these cookies apart. A snickerdoodle is not such if it doesn't use it.

    About this recipe

    • Easy to make: a one-bowl dough that can be made in the stand mixer, especially if making large batches.
    • Make ahead: you can freeze the cookie balls to bake at a later time.
    • Great flavor: snickerdoodles have a unique taste, and adding cocoa powder makes them irresistible.
    Bitten chocolate cookie leaning on a glass of milk on a white surface.

    How to make chocolate snickerdoodles

    Mixing the dough: you can use a stand mixer with the paddle attachment (great when you make a large batch) or a mixing bowl and an electric mixer. You can also make it by hand if you're up to an arm muscle workout.

    Top view of glass bowl with yellow mixture of butter, egg, and sugar. White marble surface.

    Beat butter with sugars until creamy; then add eggs and flavorings.

    Sifting flour mixture and cocoa powder on cookie dough mixture. White bowl and white surface.

    Make sure you sift the dry ingredients, especially the cocoa powder and baking soda that can clump during storage.

    Chocolate cookie dough on a glass bowl with a spatula. White marble surface.

    The final batter is thick and even, so make sure no flour spots remain.

    Cinnamon sugar in a white bowl with a cookie ball inside. White marble surface.

    When ready to bake, make cookie dough balls and roll them in cinnamon sugar. This is a necessary step to call them snickerdoodles.

    Vintage Kitchen tip: the cookies can be baked immediately or the dough can be refrigerated for up to 2 days before baking. Always cover the bowl well so it doesn't dry out.

    Baking

    Snickerdoodle cookies will rise, puff, and then crash down. That is supposed to happen and is the result of the amount of cream of tartar and baking soda used.

    Parchment paper with chocolate cookie balls before baking.

    Place them on a greased, parchment, or Silpat-lined cookie sheet a few inches apart.

    Baked chocolate snickerdoodles on white parchment paper.

    Bake according to the instructions on the recipe card. Let cool on a wire rack before eating.

    Round wire rack with a pile of chocolate cookies. White surface, a green cloth, and cinnamon sugar.

    Frequently asked questions

    Should you flatten snickerdoodles before baking?

    I don't, not even if the cookie dough is cold from the refrigerator. Unless you want very flat cookies. In that case, slightly flatten them before baking. The puffy center that collapses as they cool down is a characteristic of these snickerdoodles.

    How long will snickerdoodles stay fresh?

    They keep well for about 5 days in an airtight container or cookie jar. Make sure they're completely cooled down before you store them. No need to refrigerate them.

    How do you know when snickerdoodle cookies are done?

    These cookies are meant to be soft and chewy and should be removed from the oven while still tender in the center. They will harden as they cool. Don't wait until they're completely set. That will render tougher cookies.

    Chocolate cookie leaning on a glass of milk on a white surface.

    Kitchen notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Cocoa powder and cinnamon: the better the cocoa powder and cinnamon quality, the better the flavor of these cookies.
    • Cream of tartar: the ingredient that sets these cookies apart and makes them what they are. So there's no substitute. If you leave it out, you have chocolate cinnamon cookies, not snickerdoodles.
    • Make ahead: these cookies keep well for several days, so you can make them a few days in advance from when you plan to eat or gift them.
    • Large batch: you can double the recipe (a good idea if making lots of these cookies for the holidays) and use the stand mixer to make the dough.
    • Size: I use a cookie dough scoop that's 1,57 inches (4cm), the small one of this cookie scoop set). If you use a larger one, the cookies will take a few more minutes to bake, and the recipe will render fewer cookies.

    Related recipes you might like:

    • Pumpkin Snickerdoodle Cookies
    • Butterscotch Chip Cookies
    • Brownie Cookies
    • Chewy Ginger Molasses Cookies (with video!)

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
    clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
    Several chocolate cookies piled on a wire rack with green cloth beneath.

    Chocolate Snickerdoodle Cookies

    Print Recipe
    Save Recipe Recipe Saved

    Chocolate snickerdoodles take the traditional cookie up a notch. Rolled in cinnamon sugar, they're sweet, with that slight tang that makes them unique. The dough can be made a day ahead, and the baked cookies keep well. 

    • Total Time: 25 minutes
    • Yield: 25 regular cookies

    Ingredients

    Units

    For the cookies:

    • 1 ½ cups sugar
    • 2 ¼ cups all-purpose flour
    • ½ cup unsweetened cocoa powder
    • ½ teaspoon ground cinnamon
    • 1 teaspoon baking soda
    • 1 ½ teaspoons cream of tartar
    • ⅛ teaspoon salt
    • 1 cup butter, at room temperature
    • 2 eggs, at room temperature
    • 1 teaspoon vanilla extract or paste

    For the coating:

    • 2 tablespoons sugar
    • 1 teaspoons ground cinnamon

    Instructions

    1. Mix the ingredients of the coating in a small shallow bowl. Reserve.
    2. Preheat the oven to 375ºF / 190ºC.
    3. Grease cookie sheets or line them with parchment paper.
    4. Beat butter with sugar for a few minutes in a large bowl, until creamy.
    5. Add eggs, one at a time, and beat well.
    6. Add vanilla and mix.
    7. Sift dry ingredients: flour, cinnamon, cocoa powder, baking soda, cream of tartar, and salt (I measure them and sift directly over the butter, but you can do it in another bowl if you want).
    8. Add to the butter and mix well until no dry spots remain.
    9. Scoop pieces of dough and make balls the size of walnuts.
    10. Roll them in the sugar and place them on the prepared sheets, spacing them a few inches apart to let them expand during baking.
    11. Bake for 10 minutes, until the top is dry and the cookies barely start to crackle. It might take a few minutes longer, depending on your oven. I recommend you do a test run with a couple of cookies and check the baking time before you bake them all. 
    12. Let them cool for 5 minutes on a cooling rack, and remove them carefully with a spatula.
    13. Cool the cookies on a wire rack and keep them in tins or airtight cookie jars.

    Notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Cocoa powder and cinnamon: the better the cocoa powder and cinnamon quality, the better the flavor of these cookies. 
      Cocoa powder: always use unsweetened. I like Hershey's unsweetened cocoa powder, Ghirardelli Premium baking cocoa, and Scharffen Berger natural cocoa powder. And, in my experience, the dark ones are the best (this does not apply to the super dark used for making homemade oreo cookies known as dark cocoa powder).
      Cinnamon: any ground cinnamon you usually use works fine. I like Frontier Vietnamese cinnamon, Mc Cormick's culinary cinnamon, or Simply Organic Ceylon cinnamon. 
    • Make ahead: these cookies keep well for several days, so you can make them a few days in advance from when you plan to eat or gift them.
    • Large batch: you can double the recipe (a good idea if making lots of these cookies for the holidays) and use the stand mixer to make the dough.
    • Size: I use a cookie dough scoop that's 1,57 inches (4cm), the small one of this cookie scoop set). If you use a larger one the cookies will take a few more minutes to bake, and the recipe will render fewer cookies. 
    • Author: Paula Montenegro
    • Prep Time: 15 minutes
    • Cook Time: 10 minutes
    • Category: Cookies
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Serving Size: 1/25
    • Calories: 167
    • Sugar: 13.1 g
    • Sodium: 69.4 mg
    • Fat: 8.1 g
    • Carbohydrates: 22.9 g
    • Fiber: 0.9 g
    • Protein: 2.1 g
    • Cholesterol: 34.4 mg

    Keywords: chocolate snickerdoodles

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    More Cookies & Crackers Recipes

    • Chocolate Chip Oatmeal Cookies
    • White Chocolate Cranberry Oatmeal Cookies
    • Gingerbread Cookies (with video)
    • Chocolate Peppermint Cookies

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

    Reader Interactions

    Comments

      Thank you for leaving a review for this recipe Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. The Ninja Baker says

      December 04, 2017 at 3:58 am

      Love your taste in chocolates and cinnamon, Paula. 100% agreed! And who doesn't love a soft cookie that's easy to make? Thank you always for your brilliant baking tips and sharing your passion for all things delicious =)

      Reply
      • Paula Montenegro says

        December 05, 2017 at 8:16 am

        Thanks Kim! Chocolate and cinnamon rock for sure.

        Reply
    2. Angie@Angie's Recipes says

      November 28, 2017 at 9:48 am

      They look soft chewy and so inviting!

      Reply

    Primary Sidebar

    Person with apron and tray of scones

    Hi, I'm Paula!

    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

    More about me →

    Featured in:

    Several colorful logos on white canvas

    Popular recipes

    • Caramel Apple Dump Cake
    • Old Fashioned Zucchini Bundt Cake
    • Easy No Bake Lemon Dessert
    • Easy Homemade Blueberry Sauce (or topping)
    • Almond Plum Cake
    • Lemon Poppy Seed Muffins

    Footer

    About

    The author
    Privacy Policy
    Amazon Associate
    Cookie Policy
    Accessibility

    Contact

    Sign Up! for emails and updates
    Contact


    Copyright © 2022 Vintage Kitchen Notes