Chocolate snickerdoodles

Chocolate snickerdoodles

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 25 cookies 1x



  • 2 Tbs 30g sugar
  • 2 teaspoons ground cinnamon (divided)
  • 1 1/2 cups 300g sugar
  • 2 1/4 cups 300g all-purpose flour
  • 1/2 cup 50g unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup 225g butter, at room tº
  • 2 eggs (at room tº)
  • 1 teaspoon vanilla extract or paste


  1. In a small shallow bowl mix the first amount of sugar and 1 1/2 teaspoons cinnamon. Reserve.
  2. Preheat the oven to 350ºF / 180ºC.
  3. Line cookie sheets with parchment paper.
  4. In a large bowl beat butter with sugar for a few minutes, until creamy.
  5. Add eggs, one at a time and beat well.
  6. Add vainilla and mix.
  7. Sift dry ingredients: flour, remaining 1/2 teaspoon cinnamon, cocoa powder, baking powder and salt (I measure them and sift directly over the butter, but you can do it in another bowl if you want). Add to the butter and mix well until no dry spots remain.
  8. Take teaspoons of dough and make balls the size of walnuts.
  9. Roll them in the sugar and place in the prepared sheets, spacing them a few inches apart to let them expand during baking.
  10. Bake for 12-15 minutes, until the top is dry and the cookies barely start to crackle.
  11. Let cool 5 minutes and lift them carefully with a spatula. Let cool completely on a wire rack and keep in tins or airtight cookie jars.