Have you noticed lately that all the cookies are being baked into snickerdoodles?
I’ve seen everything from gingerbread to peanut butter cookies twisted into snickerdoodles. It doesn’t end with cookies either. With a quick search on Pinterest, you’ll find waffles, cupcakes, and truffles, to name a few. Snickerdoodles and I go way back. The original basic sugar cookie rolled in cinnamon sugar was the first cookie I baked myself growing up, and it’s still one of my favorites. Last fall, I tried the pumpkin version, and it didn’t disappoint. So when I saw the recipe for chocolate snickerdoodles in Piece of Cake, I knew that I would be trying it out very soon. Like the original, cream of tartar is added to basic sugar cookie dough to make the crinkly tops, and the balls of dough are rolled in cinnamon sugar before baking. How could this go wrong?
The cookies were a little crispy on the outside but soft and chocolaty on the inside. They were super quick and easy to put together and bake before work on a Friday morning, too. If you want to try a new variation on a classic, this is a good place to start.
- 2 1/4 cups flour
- 1/2 cup cocoa powder
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup butter, room temperature
- 1 1/2 cups sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- cinnamon sugar (3 tablespoons sugar plus 1 teaspoon cinnamon)
1. Preheat oven to 350°. Prepare three baking sheets with parchment paper.
2. Combine the dry ingredients in a small bowl. Set aside. Cream together butter and sugar with an electric mixer for about 1 minute until light and fluffy. Add the eggs one at a time and beat well after each. Mix in the vanilla. Scrape the bottom of the bowl and mix another minute so that everything is combined.
3. Add one-third of the dry ingredients to the bowl and slowly mix in. Scrape the sides and bottom of the bowl. Repeat with the remaining ingredients, one-half at a time. Scrape the bottom a final time.
4. Using a medium ice cream scoop, divide the dough into uniform balls. Rolls the balls in cinnamon sugar and place on the sheets about two inches apart. With damp fingers, or the bottom of a drinking glass, slightly flatten the dough to about an inch thick.
5. Bake 12-13 minutes, until the cookies are golden brown at the edges and set in the middle. This is a little difficult to judge with chocolate cookies, so be careful not to over-bake. Let cookies cool on the sheets for 10 minutes before removing to a wire rack.
Recipe from Piece of Cake: Home Baking Made Simple