Ingredients
Method
- Whisk together the flour, cocoa powder, cream of tartar, baking soda, cinnamon, and salt in a medium bowl.
- In a large bowl, beat the butter, granulated sugar, and brown sugar on medium-high speed until smooth and creamy, about 3 minutes.
- Add the eggs and vanilla extract to the butter mixture and beat on medium-high speed until fully combined, scraping the sides as needed.
- Gradually add the dry ingredients to the wet ingredients and mix on low speed until fully incorporated; the dough will be thick.
- Cover the dough and refrigerate for at least 2 hours or up to 3 days. If chilled longer than a few hours, let sit at room temperature for 20 minutes before scooping.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
- In a small bowl, stir together the rolling sugar and cinnamon for the topping.
- Scoop about 1.5 tablespoons (35 g) of dough and roll each ball in the cinnamon-sugar mixture. Arrange on baking sheets 2–3 inches apart.
- Bake until edges are set and centers look puffy, about 13–15 minutes. Allow to cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
Nutrition
Notes
These chocolate snickerdoodles are perfect for cozy afternoons or gift-giving. The cinnamon-sugar coating adds a delightful crackle while the inside stays soft and indulgently fudgy.