These Soft & Chewy Chocolate Snickerdoodles take the classic cinnamon-sugar cookie to the next level with a rich chocolate twist. Thick, fudgy, and incredibly tender, each cookie is rolled in a sweet cinnamon coating that bakes into a beautifully crackled exterior.
With the signature tang of a traditional snickerdoodle and the indulgent depth of cocoa, these cookies deliver the perfect balance between brownie-like richness and nostalgic comfort.
❤️ Why You’ll Love This Recipe
- Fudgy & Chewy – They bake up thick, soft, and fudgy with chewy edges and crackled tops.
- Signature Snickerdoodle Tang – The cream of tartar provides the classic tangy flavor.
- Deep Chocolate Flavor – Uses natural cocoa powder for a rich, deep chocolate taste.
- Simple Ingredients – Made with straightforward baking ingredients.
🛠 Tools You’ll Need
- Large mixing bowl
- Electric mixer (hand or stand) 🎛️
- Medium cookie scoop (1.5 Tablespoons)
- Baking sheets
- Parchment paper or silicone baking mats
- Small bowl (for the topping)
🥄 Key Ingredients
- For the Cookies:
- All-purpose flour – The main dry ingredient.
- Unsweetened natural cocoa powder – Provides the chocolate flavor (do not use Dutch-process).
- Cream of tartar – The essential ingredient for the snickerdoodle tang and texture.
- Baking soda – Works with the cream of tartar for lift and crackle.
- Ground cinnamon & Salt – For warmth and flavor balance.
- Unsalted butter – Softened to room temperature (crucial for texture). 🧈
- Granulated sugar & Brown sugar – The mix ensures a soft and chewy texture.
- Large eggs – At room temperature, binds the dough.
- Pure vanilla extract – Essential for flavor.
- For the Topping:
- Granulated sugar & Ground cinnamon – For the classic cinnamon-sugar coating.
🍪 How to Make Chocolate Snickerdoodles
1. Mix Dry Ingredients:
Whisk together the flour, cocoa powder, cream of tartar, baking soda, cinnamon, and salt in a medium bowl. Set aside.
2. Cream Wet Ingredients:
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy and smooth. Beat in the eggs one at a time, then add the vanilla extract.
3. Combine:
Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined.
4. Chill Dough:
Cover the dough and chill in the refrigerator for at least 2 hours. This is essential for preventing spread and developing flavor.
5. Prepare Topping:
While the dough chills, mix the granulated sugar and cinnamon for the topping in a small bowl.
6. Scoop, Roll, and Bake:
Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper. Use a medium cookie scoop (1.5 Tablespoons) to portion the dough. Roll each ball in the cinnamon-sugar mixture to fully coat. Place the balls 2–3 inches apart on the prepared baking sheets. Bake for 9–11 minutes. The cookies will look soft and puffy when done.
7. Cool:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
💡 Tips for Success
- Do Not Skip Cream of Tartar: This ingredient is what makes a snickerdoodle a snickerdoodle, providing the signature tang and soft, chewy texture.
- Chill Time is Key: The 2-hour chill is mandatory. It firms up the butter, deepens the chocolate flavor, and prevents the cookies from spreading too much.
- Use Natural Cocoa Powder: The acidity in natural cocoa powder is needed to react with the cream of tartar and baking soda. Do not substitute with Dutch-process cocoa.
- Do Not Overbake: The cookies should look slightly underbaked when removed from the oven. They will continue to set as they cool.
🆘 Cookie Troubleshooting Guide
Problem: My cookies spread too much and are flat.
Likely Cause: Dough was not chilled long enough, or butter was too soft.
Solution: Ensure the butter is only softened, not melted. Chill the dough for the full 2 hours or longer if needed.
Problem: My cookies didn’t crack on top.
Likely Cause: Dough was too warm, or the oven was not hot enough.
Solution: Make sure the dough is well-chilled before baking. The crackle comes from the reaction between cream of tartar and baking soda when cold dough hits a hot oven.
Problem: The cookies are dry or tough.
Likely Cause: Over-mixing or over-baking.
Solution: Mix only until combined and remove cookies while centers are still soft.
👩🍳 Pro Chef Tips
Gifting: These cookies are excellent for holiday gifting and stand out on cookie platters.
Freezing Dough: Scoop and roll dough balls in cinnamon sugar, freeze until solid, then store for up to 3 months. Bake from frozen, adding 3–5 minutes.
Chocolate Chips: You can add up to 3/4 cup mini chocolate chips for extra richness, noting it may slightly change texture.
☕ Perfect Pairings
Cold Milk – A classic match for chocolate cookies.
Coffee or Espresso – Enhances the deep chocolate flavor.
Vanilla Ice Cream – Perfect for ice cream sandwiches.
Chai Tea – Complements the cinnamon and cocoa beautifully.
📦 How to Store
Room Temperature: Store in an airtight container for up to 1 week.
Freezer: Store baked cookies for up to 3 months and thaw at room temperature.
🍰 More Recipes You’ll Love
- Chocolate Lofthouse Cookies: Your New Favorite Soft & Fudgy Treat! 🍫🍪
- Cookies & Cream Cookies: Your New Favorite Oreo-Filled Treat!
- Delightful Strawberry Swirl Cookies: A Chewy, Fruity Treat! 🍓✨
- The Ultimate Soft Batch Double Chocolate Chip Cookies
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Soft & Chewy Chocolate Snickerdoodles with Cinnamon Sugar Coating
Description
Rich, fudgy chocolate cookies with a soft, chewy texture and classic snickerdoodle tang, finished with a crackly cinnamon-sugar coating.
Ingredients
For the Cookies:
For the Topping:
Instructions
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Begin by preparing the dry ingredients. In a medium mixing bowl, whisk together the all-purpose flour, natural cocoa powder, cream of tartar, baking soda, ground cinnamon, and salt until evenly combined. Set this mixture aside.
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In a large mixing bowl, add the softened unsalted butter along with the granulated sugar and brown sugar. Using an electric mixer, beat the mixture on medium speed until light, creamy, and smooth in texture. This step helps create the soft and chewy structure of the cookies.
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Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated. Pour in the vanilla extract and continue mixing until the batter is uniform and glossy.
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Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed, stopping as soon as the dough comes together. Avoid overmixing, as this can result in dense or tough cookies.
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Cover the dough tightly and place it in the refrigerator to chill for a minimum of 2 hours. Chilling is essential to firm up the dough, enhance the chocolate flavor, and prevent excessive spreading during baking.
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While the dough is chilling, prepare the cinnamon sugar topping. In a small bowl, stir together the granulated sugar and ground cinnamon until evenly mixed.
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When ready to bake, preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
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Remove the chilled dough from the refrigerator. Using a medium cookie scoop (about 1.5 tablespoons), portion the dough and roll it gently between your palms to form smooth balls. Roll each dough ball thoroughly in the cinnamon sugar mixture until fully coated.
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Place the coated dough balls onto the prepared baking sheets, leaving approximately 2 to 3 inches of space between each one to allow for spreading.
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Bake the cookies for 9 to 11 minutes, until the edges are set and the tops appear soft, puffed, and slightly underbaked. The cookies will continue to set as they cool, resulting in a perfectly soft and chewy center.
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Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.