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This chocolate snickerdoodle recipe is similar to a basic snickerdoodle recipe but some of the flour is replaced with cocoa powder.

Recipe Summary

6 mins
26 mins
20 mins
50 cookies


Original recipe yields 50 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

It's important not to over-bake the snickerdoodles as they will harden as they cool. They taste much better when they are a little chewy.

Nutrition Facts

90 calories; protein 1g; carbohydrates 11.8g; fat 4.5g; cholesterol 7.4mg; sodium 51.4mg. Full Nutrition