Cocoa Snickerdoodles
- Level: Easy
- Yield: about 18 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 155
- Total Fat
- 7
- Saturated Fat
- 4
- Carbohydrates
- 23
- Dietary Fiber
- 1
- Sugar
- 15
- Protein
- 2
- Cholesterol
- 27
- Sodium
- 74
- Total: 2 hr
- Prep: 1 hr 50 min
- Cook: 10 min
Ingredients
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons unsalted butter, at room temperature
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1/3 cup white sanding sugar
1 3/4 teaspoons ground cinnamon
Directions
- Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Whisk the flour, cocoa powder, cream of tartar, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Increase the speed to medium high and beat until fluffy, about 2 more minutes. Beat in the egg and vanilla; reduce the mixer speed to low and beat in the flour mixture until just combined.
- Combine the sanding sugar and cinnamon in a small shallow bowl. Form heaping tablespoonfuls of dough into balls with damp hands; toss in the cinnamon sugar to coat. Arrange about 3 inches apart on 2 baking sheets.
- Bake, switching the pans halfway through, until the cookies are set around the edge, 9 to 11 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.