CHOCOLATE SNICKERDOODLES
This chocolate snickerdoodle recipe is similar to a basic snickerdoodle recipe but some of the flour is replaced with cocoa powder.
Provided by rhancox
Categories Desserts Cookies Snickerdoodle Recipes
Time 26m
Yield 50
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix together 1 1/2 cups white sugar, shortening, and eggs with an electric mixer in a bowl until creamy.
- 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.
- Mix together 1/4 cup white sugar and cinnamon in a shallow bowl or on a plate.
- Roll cookie dough into 1-inch balls; cover each in sugar and cinnamon mixture. Place on an ungreased baking sheet.
- 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.
Nutrition Facts : Calories 90.1 calories, Carbohydrate 11.8 g, Cholesterol 7.4 mg, Fat 4.5 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 1.1 g, Sodium 51.4 mg, Sugar 7 g
MEXICAN CHOCOLATE SNICKERDOODLES
Snickerdoodles with their sweet, buttery flavor rolled in cinnamon sugar are divine. This recipe adds cocoa and a tiny bit of cayenne to make them reminiscent of Mexican hot chocolate. The delightful hint of cayenne hits you a few moments after you take a bite... a fun surprise. These snickerdoodles are unique, delicious, and...
Provided by Teresa Jacobson
Categories Chocolate
Time 25m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper or leave ungreased.
- 2. In a large bowl, cream sugar and butter together.
- 3. Stir in eggs and vanilla.
- 4. In a separate bowl, combine flour, cocoa, cream of tartar, baking soda, cinnamon, cayenne, and salt. Blend well.
- 5. Slowly stir flour mixture into the bowl with butter mixture. Combine well.
- 6. In a small bowl, combine sugar and cinnamon mixture.
- 7. Form dough into 1 inch balls, roll in sugar/cinnamon mixture to coat. Place on prepared cookie sheet.
- 8. Bake for 8-10 minutes.
- 9. Cool on cookie sheet for 1 minute before removing to a cooling rack.
CHOCOLATE SNICKERDOODLES
Who doesn't love a snickerdoodle? Well, here is a chocolate version - for all my card carrying chocoholic friends out there!! Prep time is not exact, and cook time is per cookie sheet.
Provided by SkinnyMinnie
Categories Dessert
Time 28m
Yield 25-30 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 400ºF.
- Beat 1 1/2 cups of sugar and butter until fluffy.
- Add vanilla and eggs and mix well.
- Add flour, cream of tartar, baking soda, salt, and cocoa; mix well.
- In another bowl mix the 2 Tbs. sugar and cinnamon.
- Shape dough into 1 inch balls and roll in cinnamon mixture.
- Bake for 8-10 min or until set. Immediately remove from cookie sheet.
Nutrition Facts : Calories 134.8, Fat 4.4, SaturatedFat 2.6, Cholesterol 24.6, Sodium 87.3, Carbohydrate 22.9, Fiber 1, Sugar 13.1, Protein 2
MEXICAN HOT CHOCOLATE SNICKERDOODLES (VEGAN)
These yummy chocolate cookies are a little different in that they are spiced up with a little cayenne pepper and cinnamon. Quite a nice match actually. :) They are originally from the book Vegan Cookies Invade your Cookie Jar by Isa Chandra Moskowith and Terry Hope Romero. I hope you and your vegan friends are going to enjoy them as much as we did.
Provided by Lalaloula
Categories Dessert
Time 22m
Yield 24 cookies
Number Of Ingredients 14
Steps:
- Mix the topping ingredients on a large dinner plate. Set aside.
- In a large bowl combine oil, sugar, syrup and milk using a fork. You have to stir quite vigorously to get them all combined nicely.
- Add the extracts.
- In a second bowl combine the dry ingredients (flour, cocoa powder, baking soda, salt and spices). Add them to the wet ingredients and stir to combine. Mix until you have a pliable dough. If it is too wet add a tad more flour, if its too dry add a tad more milk.
- Roll the dough into balls the size of a walnut. Roll them in the cinnamon-sugar mixture and place them on a paper-lined baking sheet. Use your palm to flatten them into about 2 inch disks. In the book it says to leave at least 2 inches space between the cookies as they will spread, however mine did not spread very much.
- Bake in the preheated oven at 180°C/350°F for 10-12 minutes. Cookies should crackle on top.
- Remove from the oven, let them cool on the baking sheet for 5 minutes. Then transfer to a wire-rack to cool completely.
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MEXICAN CHOCOLATE SNICKERDOODLES - DEL'S COOKING TWIST
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5/5 (2)Category Cookies And BarsCuisine AmericanTotal Time 23 mins
- Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together the flour, cocoa, cinnamon, cayenne pepper, baking soda, baking powder, cream of tartar, and salt. Set aside.
- In the bowl of a stand mixer or in a large bowl and using a hand mixer, beat the butter until smooth, about 30 seconds. Add the brown sugar and granulated sugar and beat until light and fluffy, about 2 minutes. Scrape down the sides and add the eggs and vanilla. Mix until combined.
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3.9/5 (8)Total Time 35 minsServings 4Calories 118 per serving
- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in the 3/4 cup sugar, the brown sugar, cream of tartar, baking soda, salt, and, if desired, cayenne until combined, scraping sides of bowl occasionally. Beat in the eggs and vanilla until combined. Beat in the cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough about 1 hour or until easy to handle.
- Preheat oven to 350°F. In a small bowl stir together the 1/4 cup sugar and the cinnamon. Shape dough into 1 1/4-inch balls. Roll balls in sugar mixture to coat. Place balls 2 inches apart on ungreased cookie sheets.
- Bake for 10 to 12 minutes or until edges are set and tops are cracked. Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool.
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- Stir together flour, cocoa, 1 teaspoon chili powder, baking soda, cream of tartar and salt in small bowl; set aside. Cream butter and 1/2 cup sugar until light and fluffy. Add egg and vanilla and beat on medium speed until blended. Add flour mixture and beat until just combined.
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