These chocolate snickerdoodles are lightly spiced with a hint of cinnamon, perfectly sweet, and oh-so-delicious!

You won’t believe how quickly these chocolate snickerdoodles disappear!

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I have a long, loving history with snickerdoodle cookies. Old-fashioned soft and chewy snickerdoodles were one of the first cookies I learned to bake as a kid, and they’ve been a family favorite ever since. Over the years I experimented with variations like pumpkin snickerdoodles and apple butter snickerdoodles, but my son’s top pick is this chocolate version.

Why You’ll Love Chocolate Snickerdoodles

These cookies combine rich chocolate and a warm hint of cinnamon for a flavor that’s reminiscent of Mexican hot chocolate. They’re rolled in classic cinnamon sugar for a sweet, spiced outer crust while staying soft and chewy inside. If you like brownie-style cookies but want something with a cinnamon kick, this recipe is for you.

More Cookie Recipes You’ll Love:

• Soft and Chewy Chocolate Chip Cookies
• Bakery-Style Oatmeal Raisin Cookies
• Peanut Butter Chocolate Chip Cookies
• Bisquick Chocolate Chip Cookies
• Bisquick Peanut Butter Cookies

How to Make Chocolate Snickerdoodles

These cookies are straightforward and quick to prepare. Below is an overview of the steps and ingredients; a full printable recipe appears in the recipe card farther down.

Ingredients You’ll Need:

• 1 cup vegetable shortening
• 1 1/2 cups sugar
• 2 eggs
• 2 1/4 cups all-purpose flour
• 1/2 cup cocoa powder
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• For rolling: 2 tablespoons sugar mixed with 1 teaspoon cinnamon

How to Make It:

(Full printable recipe is available below)

1. Combine dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, cream of tartar, baking soda, and salt.

2. Cream shortening and sugar. In the bowl of a stand mixer (or with a hand mixer), cream the shortening and sugar until light and combined. Add eggs one at a time, mixing well after each addition.

3. Make the cookie dough. Gradually add the dry ingredients to the wet ingredients and mix just until combined. Avoid overmixing to keep the cookies tender.

4. Shape and roll. Form dough into balls roughly the size of ping-pong balls or small walnuts. Roll each ball in the cinnamon-sugar mixture to coat.

5. Bake. Place dough balls on a lined baking sheet and bake at 325°F (163°C) for about 8 minutes, or until the edges are set and the centers still look slightly underbaked. This ensures a soft, chewy center.

Let the cookies cool on the baking sheet for a couple of minutes, then transfer to a cooling rack. They will settle a bit as they cool, creating the classic crackled top.

Notes and Adaptations:

• If you prefer a flatter cookie, gently press each rolled dough ball with the bottom of a glass before baking.
• Cream of tartar gives snickerdoodles their subtle tang and helps activate the baking soda. If you don’t have cream of tartar, omit both the cream of tartar and baking soda and substitute 1 1/2 teaspoons baking powder. The texture and flavor will differ slightly but will still be tasty.

Yield: About 2 dozen cookies

Easy Chocolate Snickerdoodle Cookies

These chocolate snickerdoodles are a fun twist on the classic cookie!

Ingredients

• 1 cup shortening
• 1 1/2 cups sugar
• 2 eggs
• 2 1/4 cups all-purpose flour
• 1/2 cup cocoa powder
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp salt
• For Rolling: Combine together in a small bowl: 2 Tbsp sugar and 1 tsp cinnamon

Instructions

1. Preheat oven to 325°F. Line a baking sheet with parchment paper or a silicone mat.
2. In the bowl of a stand mixer, cream together shortening and sugar until well combined.
3. Add eggs, one at a time, beating well after each addition.
4. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Roll the dough into balls about the size of ping-pong balls or small walnuts. Roll each ball in the cinnamon-sugar mixture to coat.
7. Transfer dough to the prepared baking sheet and bake for about 8 minutes, until edges are set but centers look slightly underbaked.
8. Allow to cool on the baking sheet for a couple of minutes before transferring to a cooling rack to cool completely.