CHOCOLATE SNICKERDOODLES
This chocolate snickerdoodle recipe is similar to a basic snickerdoodle recipe but some of the flour is replaced with cocoa powder.
Provided by rhancox
Categories Desserts Cookies Snickerdoodle Recipes
Time 26m
Yield 50
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix together 1 1/2 cups white sugar, shortening, and eggs with an electric mixer in a bowl until creamy.
- Sift together all-purpose flour, cocoa power, cream of tartar, baking soda, and salt in a separate bowl. Fold this mixture into the egg mixture until well blended.
- Mix together 1/4 cup white sugar and cinnamon in a shallow bowl or on a plate.
- Roll cookie dough into 1-inch balls; cover each in sugar and cinnamon mixture. Place on an ungreased baking sheet.
- Bake in the preheated oven until soft and golden on top, 6 to 8 minutes, making sure they do not burn. Let cool before transferring to a wire rack. The tops will crack as they cool.
Nutrition Facts : Calories 90.1 calories, Carbohydrate 11.8 g, Cholesterol 7.4 mg, Fat 4.5 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 1.1 g, Sodium 51.4 mg, Sugar 7 g
SPARKLY CHOCOLATE SNICKERDOODLES
Snickerdoodles gone chocolate! These rich, fudgy, crackly snickerdoodles shimmer with sugar. Perfect for the holidays, but totally appropriate for any time of year.
Provided by Kare for Kitchen Treaty
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer affixed with the paddle attachment, or in a large bowl using a hand mixer, beat the the butter and 1 cup sugar on medium speed until light and fluffy, 1-2 minutes. Add the egg and the vanilla; mix well.
- Place a fine-mesh sieve over the bowl and sift in the flour, cocoa powder, baking soda, and cream of tartar. Beat on low speed just until combined.
- In a small bowl, stir together 2 tablespoons sugar and cinnamon until combined.
- Roll dough into approx. 1-inch balls (I use a cookie scoop). Add the balls to the bowl with the cinnamon and sugar and roll until well-covered. Set about 2 inches apart on the baking sheet. Bake until set and lightly browned, about 9 minutes. Remove from oven and let cool on sheet for about 5 minutes, then transfer to a wire rack to cool completely.
- Cookies keep well at room temperature in an airtight container (3-4 days). They also freeze well.
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