This chocolate snickerdoodle recipe is similar to a basic snickerdoodle recipe but some of the flour is replaced with cocoa powder.
Ingredients
- ½ cups white sugar: 1 piece
- shortening: 1 cup
- eggs: 2 piece
- all-purpose flour: 2 cups
- cocoa powder: 0.75 cup
- cream of tartar: 2 tsp
- baking soda: 1 tsp
- salt: 0.5 tsp
- white sugar: 0.25 cup
- ground cinnamon: 2 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C).
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Mix together 1 1/2 cups white sugar, shortening, and eggs with an electric mixer in a bowl until creamy.
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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.
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Mix together 1/4 cup white sugar and cinnamon in a shallow bowl or on a plate.
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Roll cookie dough into 1-inch balls; cover each in sugar and cinnamon mixture. Place on an ungreased baking sheet.
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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.
