Go Back
+ servings

Chocolate Snickerdoodles

Soft and chewy snickerdoodles with cocoa powder. You are going to love this twist on the classic snickerdoodle cookie.
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 30 cookies


For the cookies:

  • 2 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 1 cup unsalted butter  at room temperature
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Cinnamon sugar mixture:

  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon


  1. Preheat the oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
  2. In a large bowl, whisk together the flour, cocoa, baking soda, cream of tartar, cinnamon, and salt. Set aside.
  3. In the bowl of a stand mixer, beat the butter until smooth, about 30 seconds. Add the brown sugar and granulated sugar and beat until light and fluffy, about 2 minutes. Scrape down the sides and add the eggs and vanilla. Mix until combined.
  4. Add the dry ingredients and turn the mixer on low. Mix until just combined.
  5. In a small bowl, combine the sugar and cinnamon. Stir until well combined.
  6. Form the dough into balls, about 2 tablespoons per cookie. Roll the cookie dough balls in the cinnamon sugar mixture. Place on prepared baking sheet, about 2 inches apart.
  7. Bake cookies for 8-10 minutes or until cookies are set around the edges but still soft in the center. Don't overbake.
  8. Let the cookies cool on the baking sheet for about 5 minutes. Transfer to a cooling rack to cool completely.