Dessert

Soft & Chewy Chocolate Snickerdoodles Recipe

BySimon Carel December 15, 2025December 15, 2025

Introduction

These Soft & Chewy Chocolate Snickerdoodles combine the classic cinnamon-sugar coating with a rich cocoa twist for a uniquely delicious cookie. Perfectly tender and bursting with chocolate flavor, they are sure to become a new favorite treat.

A close-up image shows a dozen round chocolate cookies with cracked surfaces and a light dusting of sugar on top, arranged on a gold wire cooling rack over a white marbled texture. One cookie near the center has a bite taken out of it, showing the soft, chewy inside with a slightly darker shade of brown. The cookies have a textured, slightly rough look with some sugar granules visible, and the warm brown colors contrast with the bright white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 and 2/3 cups (333g) all-purpose flour (spooned & leveled)
1/2 cup (43g) unsweetened natural cocoa powder
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/3 cup (70g) granulated sugar (for topping)
1 teaspoon ground cinnamon (for topping)

Instructions

Step 1: In a medium bowl, whisk together the flour, cocoa powder, cream of tartar, baking soda, cinnamon, and salt. Set aside.
Step 2: In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until creamy and combined, about 3 minutes.
Step 3: Add the eggs and vanilla extract to the butter mixture. Beat on medium-high speed until fully combined, scraping down the sides as needed.
Step 4: Gradually add the dry ingredients to the wet ingredients and beat on low speed until incorporated. The dough will be thick.
Step 5: Cover and chill the dough for at least 2 hours or up to 3 days. If chilled longer than a few hours, let it sit at room temperature for 20 minutes before scooping.
Step 6: Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
Step 7: Combine the 1/3 cup granulated sugar and 1 teaspoon cinnamon in a small bowl to make the topping.
Step 8: Scoop about 1.5 tablespoons (35g) of dough per cookie and roll into balls. Roll each ball in the cinnamon-sugar topping.
Step 9: Place the dough balls 2–3 inches apart on the prepared baking sheets.
Step 10: Bake for 13–15 minutes, until edges are set but centers remain puffy. Let cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely.

Tips & Variations

For extra softness, avoid overbaking; remove cookies as soon as the edges set and centers look puffed.
Try using dark cocoa powder for a richer chocolate flavor.
Chilling the dough helps develop flavor and prevent spreading during baking.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To refresh, warm briefly in the microwave for a soft and chewy bite.

How to Serve

A white oval plate holds ten dark brown, cracked ginger cookies with a slightly rough, sugary texture on top, some sprinkled lightly with cinnamon sugar. The cookies are stacked in two uneven layers, overlapping each other. A woman’s hand is reaching from the bottom right corner, picking up one cookie. The plate rests on a light wooden cutting board with crumbs scattered around. In the top right corner, there is a green-gray mug filled with hot chocolate topped with small white marshmallows. The background is a white marbled texture with a sprig of pine and cinnamon sticks near the top left corner, and a striped white and brown cloth peeking from the bottom right. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the cookie dough?

Yes, you can freeze the dough balls before baking. Arrange them on a tray, freeze until solid, then store in a sealed container. Bake straight from frozen, adding a couple of extra minutes to the baking time.