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Homemade Sparkly Chocolate Snickerdoodles photo

Sparkly Chocolate Snickerdoodles

These Sparkly Chocolate Snickerdoodles are a fun twist on a classic treat! Soft, chewy, and dusted with sugar, they're perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 1/2 cup butter (room temperature, softened)
  • 1 cup granulated sugar (divided)
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon ground cinnamon
For the Sugar Coating:
  • 2 tablespoons granulated sugar
  • pinch cinnamon

Equipment

  • Mixing bowl
  • Cookie Sheet
  • Whisk
  • Stand Mixer or Hand Mixer
  • Cookie scoop
  • Parchment paper

Method
 

Instructions
  1. Step 1: Preheat the Oven - Begin by preheating your oven to 350°F (175°C).
  2. Step 2: Cream the Butter and Sugar - In a large mixing bowl, combine the softened butter and 1 cup of granulated sugar. Cream together until light and fluffy.
  3. Step 3: Add the Egg and Vanilla - Add the egg and vanilla extract to the mixture. Beat until fully combined.
  4. Step 4: Combine the Dry Ingredients - In a separate bowl, whisk together the flour, cocoa powder, baking soda, cream of tartar, and cinnamon.
  5. Step 5: Mix Dry Ingredients into Wet Ingredients - Gradually add the dry mixture to the butter mixture and mix on low speed until just combined.
  6. Step 6: Prepare the Sugar Coating - In a small bowl, mix the remaining granulated sugar and a pinch of cinnamon.
  7. Step 7: Shape the Cookies - Form balls of dough about 1 inch in diameter and roll in the cinnamon-sugar mixture.
  8. Step 8: Bake the Cookies - Place on a parchment-lined cookie sheet and bake for 10-12 minutes.
  9. Step 9: Cool and Enjoy - Let cool on the cookie sheet for 5 minutes before transferring to a wire rack.

Notes

  • Store cookies in an airtight container at room temperature for up to one week.
  • For longer storage, freeze cookies in a single layer, then transfer to a freezer bag.
  • To reheat, thaw at room temperature or warm in the microwave.