This chocolate snickerdoodle recipe is similar to a basic snickerdoodle recipe but some of the flour is replaced with cocoa powder.
Ingredients
- 1.75 cups white sugar , divided
- 1 cup vegetable shortening
- 2 eggs
- 2 cups all-purpose flour
- 0.75 cups cocoa powder
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 2 teaspoons ground cinnamon
Instructions
-
1
Preheat the oven to 400 degrees F (200 degrees C).
-
2
Beat 1 1/2 cups sugar, shortening, and eggs in a bowl with an electric mixer until creamy.
-
3
Sift flour, cocoa power, cream of tartar, baking soda, and salt together into a separate bowl; fold into sugar mixture until well blended.
-
4
Combine remaining 1/4 cup sugar and cinnamon in a shallow bowl or on a plate.
-
5
Roll dough into 1-inch balls; roll into sugar-cinnamon mixture. Place onto ungreased baking sheets.
-
6
Bake in the preheated oven until soft and golden on top, 6 to 8 minutes, making sure they do not burn. Cool on baking sheets before transferring to wire racks to cool completely; the tops will crack as they cool.
Nutrition Facts
Per serving
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