Sparkly Chocolate Snickerdoodles Recipes

SPARKLY CHOCOLATE SNICKERDOODLES

Steps:

• Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
• In the bowl of a stand mixer affixed with the paddle attachment, or in a large bowl using a hand mixer, beat the the butter and 1 cup sugar on medium speed until light and fluffy, 1-2 minutes. Add the egg and the vanilla; mix well.
• Place a fine-mesh sieve over the bowl and sift in the flour, cocoa powder, baking soda, and cream of tartar. Beat on low speed just until combined.
• In a small bowl, stir together 2 tablespoons sugar and cinnamon until combined.
• Roll dough into approx. 1-inch balls (I use a cookie scoop). Add the balls to the bowl with the cinnamon and sugar and roll until well-covered. Set about 2 inches apart on the baking sheet. Bake until set and lightly browned, about 9 minutes. Remove from oven and let cool on sheet for about 5 minutes, then transfer to a wire rack to cool completely.
• Cookies keep well at room temperature in an airtight container (3-4 days). They also freeze well.

CHOCOLATE SNICKERDOODLES

Steps:

• 1. Combine the dry ingredients in a small bowl.
• 2. Cream together butter and sugar until light and fluffy.
• 3. Add eggs and vanilla.
• 4. Add dry ingredients. Mix until combined.
• 5. Roll dough into balls. Place the balls onto two parchment lined baking sheets.
• 6. Bake in a 400 degrees oven for 12 to 15 minutes.

CHOCOLATE SNICKERDOODLES

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.

CHOCOLATE SNICKERDOODLES

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.