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
Yum, I will add this to my to-bake cookie list. My favorite photo is the one outside where I can see your bright pink sneaker laces peeking in. Perfect for a smile on a Monday morning. Keep the great recipes coming!
Lol I tried to crop out my sneakers!! Ameteur 🙂 Thanks for stopping by!