Best 2 Cocoa Snickerdoodles Recipes

**Cocoa Snickerdoodles: A Delightful Twist on a Classic Cookie**

Indulge in the harmonious blend of cocoa and cinnamon with our exquisite Cocoa Snickerdoodles. These delectable treats elevate the classic snickerdoodle cookie to new heights of flavor and texture. Each bite offers a perfect balance of sweet and tangy, with a tender, chewy center and a crispy, cinnamon-sugar exterior. Whether you're a seasoned baker or just starting your culinary journey, our detailed recipes provide clear instructions and helpful tips to ensure success. From traditional Cocoa Snickerdoodles to variations like Double Chocolate Snickerdoodles and Snickerdoodle Blondies, our collection offers something for every palate. Embrace the cozy aroma of cinnamon and cocoa as you embark on this delightful baking adventure.

Here are our top 2 tried and tested recipes!

COCOA SNICKERDOODLES

Cocoa Snickerdoodles image

Provided by Food Network Kitchen

Categories dessert

Time 2h

Yield about 18 cookies

Number Of Ingredients 12

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

Steps:

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.

SKINNY COCOA NUTMEG SNICKERDOODLES

Skinny Cocoa Nutmeg Snickerdoodles image

80% less cholesterol • 57% less sat fat than the original recipe. Spice up the traditional snickerdoodle dough with a pinch of ground nutmeg, then in a cocoa-sugar mix before baking for an added layer of flavor.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 8h40m

Yield 24

Number Of Ingredients 13

Ingredients

Nonstick cooking spray
1 cup sugar
1/3 cup butter or margarine, softened
1 container (6 oz) fat-free Greek yogurt
1/4 cup refrigerated or frozen egg product, thawed
1 teaspoon vanilla
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons sugar
1 1/2 teaspoons unsweetened cocoa powder

Steps:

Lightly spray a cookie sheet with nonstick spray; set aside.
Beat the 1 cup sugar and butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add yogurt, egg product, and vanilla. Beat till just combined. Combine flour, baking powder, nutmeg, baking soda, and salt in a small bowl. Gradually add flour mixture to yogurt mixture, beating till just combined. Cover and chill for 8 to 24 hours or until easy to handle.
With wet hands shape dough into 1-inch balls. Dough will be soft; keep remaining dough in the refrigerator while working. Combine the 2 tablespoons sugar and cocoa powder. Roll balls in sugar-cocoa mixture. Place 2 inches apart on prepared cookie sheet. Bake in a 375°F oven for 10 to 11 minutes or until edges are golden. Cool cookies on a wire rack.

Nutrition Facts : Calories 100, Carbohydrate 18 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 2 cookies, Sodium 60 mg, Sugar 10 g, TransFat 0 g

Tips:

Use high-quality cocoa powder for the best flavor. A Dutch-process cocoa powder will give you a richer, darker flavor than a natural cocoa powder.
Be sure to chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
Let the cookies cool completely before rolling them in cinnamon sugar. This will help the cinnamon sugar stick to the cookies.

Conclusion:

These cocoa snickerdoodles are a delicious and easy-to-make treat that is perfect for any occasion. They are soft and chewy with a rich cocoa flavor. The cinnamon sugar coating adds a delightful sweetness and crunch. Be sure to try this recipe for your next batch of cookies!