These Chocolate Snickerdoodle Cookies are soft, chewy and rolled in a cinnamon sugar coating that couldn’t be any more irresistible!
WHY THESE COOKIES CHECK EVERY BOX
- This recipe is pretty easy to make, even the kids can help!
- They are soft and chewy cookies! In my opinion, nothing is better than biting into a chocolatey soft dulce de leche filled cookie rolled in a cinnamon sugar coating.
- You likely already have most of the ingredients on hand in your pantry as the bulk of the recipe includes simple pantry staples.
- Rolling the dough in cinnamon sugar creates that classic snickerdoodle flavor and gives each cookie a beautiful crackled appearance when they are finished baking.
- This recipe makes a good amount of cookies, depending on the scoop size that you use. You can keep some for yourself and share with friends, neighbors, or coworkers. You can also choose to eat the cookies as is or add the dulce de leche which takes these cookies to the next level.
WHAT IS A SNICKERDOODLE COOKIE?
Classic snickerdoodle cookies are soft, chewy cookies coated in a cinnamon-sugar mixture. Cream of tartar gives these cookies a slight tang, balanced well with the sweetness of the cookie and giving them the distinct flavor that snickerdoodle cookies are known for.
FAQ
WHY IS CREAM OF TARTAR SO IMPORTANT IN THIS RECIPE?
Cream of tartar is what gives snickerdoodle cookies their signature tang and soft texture. Without adding it, these will still taste amazing, but they won’t have that classic snickerdoodle flavor. So, I don’t recommend leaving it out. You can almost always find it on the spice aisle at your local grocery store.
WHY DO I HAVE TO CHILL THE DOUGH?
When you chill the dough it allows the butter to firm back up after pretty much sitting at room temp which helps the cookies hold their shape, deepens the chocolate flavor, and helps the cookies puff up in the oven.This process helps create those signature cracks on the top of each cookie.
WHY ARE MY COOKIES FLAT?
- Make sure to bake the cookies on a cookie sheet with parchment paper.
- The scooped cookie dough needs to be cold before baking. I usually chill in the refrigerator for a minimum of 1-2 hours.
- Make sure to use unsalted butter and not salted butter. Salted butter can cause the cookies to spread much quicker.
- Your butter may have been too soft. If this happens, then you can throw the butter back into the fridge for about 10 ish minutes or so. I usually wait to pull my ingredients that need to be room temperature out of the fridge about 30 ish minutes prior to using.
HOW DO YOU MAKE PERFECTLY ROUND COOKIES?
The best tip for beautiful, round cookies can be achieved by following these easy steps:
- Immediately after your cookies are done, remove them from the oven, but keep them on the hot baking sheet.
- Take a circle round cookie cutter or a glass similar to the size of your cookies and place the cookie within the cookie cutter or glass on top. You can also use a mug or small bowl, just as long as it’s bigger than the cookie itself. The only downside to using the mug or bowl is you can’t see the cookie.
- In a circular motion, slowly move the cookie cutter around the cookie until it forms a perfect circle. This usually takes me about 5-8 seconds. If the cookie isn’t moving then just leave it because you don’t want your cookie to break in half.
QUICK TIP
- For this cookie recipe it’s important to chill the dough for about 1-2 hours so that you get those nice cracks on top. This also helps prevent the cookies from spreading too quickly along with an oven that is heated properly.
- Please make sure you are measuring properly. I recommend spooning your ingredients in the measuring cups and leveling them off with the back of a butter knife, especially the flour. Or weighing your ingredients using a kitchen scale.
- Mix the ingredients until just combined. Meaning, just until the flour disappears into the batter. This is really important to prevent over mixing. You can fold in your ingredients with a spatula, stand or hand mixer when adding your dry ingredients.
- Always make sure to cream your butter and sugar well enough. Do not skip this step. Creaming helps give the cookies the perfect dense texture.
- Make sure to scrape down the sides and bottom of the bowl after creaming the butter, and also after adding the eggs. This ensures the batter is fully mixed.
- Check to make sure all of your ingredients are fresh. Expired leavening agents can cause issues when trying to bake.
- These cookies last about 3-4 days in an airtight container or ziploc bag and kept at room temperature. However, be sure to wait until cookies are completely cooled before storing them.
- Make sure not to over bake these Chocolate Snickerdoodle Cookies. When you pull them out of the oven, you may think they are not quite ready yet, but they should be perfect that way as they will continue cooking on the sheet tray for a few additional minutes.
More Cookie Recipes!
- Single Serve Double Chocolate Cookie
- Red Velvet S’mores Cookies
- Biscoff Apple Cider Cookies
- Caramel Chocolate Chip Cookies
- Easy Brownie Cookies
- Small Batch Chocolate Chip Cookies
- Toffee Chocolate Chip Cookies
Questions about these Chocolate Snickerdoodle Cookies? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!
Chocolate Snickerdoodle Cookies
These Chocolate Snickerdoodle Cookies are soft, chewy and rolled in a cinnamon sugar coating that couldn’t be any more irresistible!
Ingredients
For the Cookies
- 2½ Cups All Purpose Flour
- ½ Cup Cocoa Powder
- 1 Teaspoon Cream of Tartar
- 1 Teaspoon Baking Soda
- ½ Teaspoon Kosher Salt
- 1 Cup Granulated Sugar
- ½ Cup Dark Brown Sugar
- 2 Sticks Unsalted Butter, Room Temperature
- 1 Teaspoon Vanilla Extract
- 2 Eggs Room Temperature
- 1 13.4 Oz can of Dulce de Leche
For the Snickerdoodle Coating
- 1 Teaspoon Ground Cinnamon
- ¼ Cup Granulated Sugar
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, cream of tartar, baking soda, and salt. Set aside.
- In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat together the butter, granulated sugar, and brown sugar on medium-high until combined, about 2-3ish minutes. Add in the eggs and vanilla extract. Continue to beat on medium-high until combined. Be sure to scrape down the sides of the bowl with a spatula as needed.
- Add the dry ingredients to the wet ingredients and beat on low speed until combined.
- Cover and chill the dough for at least 1 hour or longer if you have time.
- Preheat the oven to 350°F, then line 2 large baking sheets with parchment paper. Set aside.
- Prepare the sinckerdoodle topping, by combining the granulated sugar and cinnamon together in a small bowl. Set aside.
- Scoop and roll cookie dough into balls, using a 3.5 Tablespoon scoop or whatever size you prefer. Roll the dough balls in the cinnamon-sugar topping. Arrange apart on the lined baking sheets.
- Bake the cookies until the edges are set, about 10-12 minutes. Allow cookies to cool on the baking sheet for about 10 minutes and then transfer to a cooling rack to cool completely. Cookies will slightly deflate as they cool, that’s expected.
- Once the cookies have cooled completely down, spread a little dulce de leche all on the flat side of one cookie and place the flat side of the other rookie right on top to create a sandwich. Repeat steps until all cookies are stuffed.
- Store the cookies in an airtight container at room temperature for up to 3ish days. Enjoy!
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