Chocolate Snickerdoodles on the Lighter Side

These chocolate snickerdoodles will make your day. They’re chewy and rich in chocolate, and completely covered in cinnamon sugar. Eating one reminds me of hot cocoa with a cinnamon stick inside!

Now that these drool-worthy photos have piqued your interest, I’m going to say something that will have you cursing my existence.

They’d make a great addition to your Christmas cookie plate.

I know! I’m sorry! The Halloween decorations are still up and I’m sure you’re trying to find creative ways to diminish the enormous Kit Kat supply (try these Candy Bar Cookies!). Yet, here I am fast-forwarding to December 25th. It’s the food blogger’s curse. Planning ahead for food holidays? That’s our thang.

This easy recipe was morphed from my original Lightened Up Snickerdoodles, a sweet, chewy cinnamon sugar cookie. They’re lower in fat than the traditional kind, using much less butter. For today’s recipe, I added a little cocoa powder and -BOOM!- chocolate heaven.

If you’d rather not think about December yet, I don’t blame you! Just make these for an after-school snack, or to pop in packed lunches, or for your book club pals. They’re a crowd pleaser, however you serve them

Chocolate Snickerdoodles on the Lighter Side
Makes 3 dozen

Prep time:  20 minutes     Bake time: 5-7 minutes

1 and 3/4 cups all-purpose flour
1/3 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 cup sugar
1/4 cup butter, softened
3 teaspoons corn syrup
1 teaspoon vanilla
1 large egg
3 tablespoons sugar
2 teaspoons ground cinnamon
Cooking spray

Preheat oven to 375°. Coat two baking pans with cooking spray.

Combine flour, cocoa, baking soda, and cream of tartar, stirring with a fork. In a separate bowl, combine 1 cup of sugar and butter in a large bowl, and stir vigorously until well blended. Add the corn syrup, vanilla, and egg; beat well.

Gradually add the flour mixture to the sugar mixture, mix just until combined. The dough will be stiff. Cover and chill for 10 minutes.

In a small bowl, combine 3 tablespoons sugar and cinnamon.

Remove the dough from the refrigerator. With moist hands (keep a wet paper towel nearby) shape dough into about 36 (1-inch) balls. Roll balls in cinnamon-sugar mixture. Place them 2 inches apart on prepared baking pans.  Bake at 375° for 5-7 minutes. Cookies will be slightly soft.

Cool for a few minutes on the pans, then move to wire cooling racks until completely cool. Store in an airtight container for up to a week. ENJOY!

If you L.O.V.E. chocolate, check out these other JWJ favorites!

Chewy Double Chocolate Cookies

Salted Caramel Frosting on the Best Chocolate Cupcakes Ever
Chocolate Chocolate Chip Zucchini Muffins