Chocolate Snickerdoodles – soft, chewy chocolate cookies rolled in cinnamon-sugar and baked to perfection.
Classic snickerdoodles are beloved for their slightly crisp exterior, tender buttery center, and generous cinnamon-sugar coating. These chocolate snickerdoodles keep all of that texture and flavor, with unsweetened cocoa folded into the dough for a rich chocolate twist.
If you haven’t tried cinnamon with chocolate, it’s a lovely pairing: cinnamon adds a warm, aromatic sweetness that complements cocoa. Mexican-style hot chocolate traditionally includes cinnamon (and sometimes other spices), so using cinnamon with these chocolate snickerdoodles felt natural.
To Chill or Not to Chill the Dough?
Chilling cookie dough can feel like an extra step, but it’s optional here and changes the cookie’s texture more than its flavor.
No chilling yields cookies with more cracks on top, slightly flatter profiles, crisp edges, and a tender center. These show a pronounced crackle that many snickerdoodle fans love.
Chilling the dough briefly (about 10 minutes in the freezer or 30+ minutes in the fridge) produces thicker, puffier cookies with a softer texture and fewer surface cracks. Either approach works—choose based on whether you prefer a crisper edge or a softer, pillowy center.
Chocolate Snickerdoodles
Because chocolate dough can be a bit less tacky than traditional snickerdoodle dough, the cinnamon-sugar coating may not adhere as well before baking. A helpful trick is to sprinkle a little extra cinnamon-sugar over the cookies the moment they come out of the oven while they’re still hot. The residual heat helps the coating stick, giving each cookie an extra pop of flavor, similar to how churros or hot fries are finished.
If you enjoy classic snickerdoodles, try these chocolate snickerdoodle cookies. They’re simple to make, satisfying to bite into, and offer a delicious balance of cocoa and warming cinnamon.
Chocolate Snickerdoodles
Pin
Rate
Save
Ingredients
Cookie Dough:
- 1 cup (226 g) butter, (2 sticks) room temperature
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) brown sugar, gently packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 ¾ cups (330 g) all-purpose flour, (stir, spoon, & level)
- ½ cup (40 g) unsweetened cocoa powder
- 1 ½ tsp cream of tartar
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
For Coating:
- ¼ cup (50 g) granulated sugar
- 1 Tbsp ground cinnamon
Instructions
-
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
-
In a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar until light. Add the eggs and vanilla, scraping the bowl as needed, and mix until combined.
-
In a large bowl, whisk the flour, cocoa powder, cream of tartar, baking soda, baking powder, and salt until evenly combined.
-
With the mixer on low, add the dry ingredients to the wet and mix just until incorporated. Do not overmix.
-
Scoop the dough into roughly 2-tablespoon portions and roll into balls. In a small bowl combine the granulated sugar and cinnamon. Roll each dough ball in the cinnamon-sugar and place on the prepared baking sheet at least 2 inches apart.
-
Optional: Chill the tray of dough in the freezer for about 10 minutes (or in the refrigerator for 30+ minutes) for thicker, softer cookies.
-
Or bake immediately if you prefer a flatter cookie with crisp edges and more cracks on top.
-
Bake at 350°F for 9–11 minutes, until the edges are set and the centers remain soft and slightly shiny.
-
Immediately after removing from the oven, sprinkle a little extra cinnamon-sugar on top of each hot cookie so it adheres. Let cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Store any leftovers in an airtight container.
Video
Notes
Sharing this recipe with a link is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
Did you make this?
Don’t forget to leave a rating below and follow for more!
*Recipe adapted from Sugar Spun Run.