A surprising twist on a classic cookie!
Last Christmas a neighbor delivered a bag of these incredibly yummy cookies to our doorstep. When I asked her for the recipe, it was a surprise to learn they were an old favorite, enhanced by something extra delicious. If you’re a chocolate fan, this Snickerdoodle variation is for you! Cocoa powder and cinnamon are a wonderful flavor combo. These cookies are super easy to make and with a little cute packaging they become excellent holiday gifts.
1 cup (2 sticks) butter, softened to room temperature
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
2-3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1-1/2 tsp cream of tartar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 cup granulated sugar
1 Tbsp ground cinnamon
- Preheat oven to 350˚F. Line baking sheets with parchment paper.
- Cream the butter and sugars together with an electric mixer. Add in the eggs and vanilla. Mix thoroughly.
- In a separate large bowl, whisk together the flour, cocoa powder, cream of tartar, baking soda, baking powder, and salt.
- Add dry ingredients to wet ingredients while mixing on low speed. Mix until they are just incorporated.
- Chill dough in the refrigerator for 30+ minutes (for soft, chewy, thick cookies.)
- Scoop dough and round into balls (about 2 Tbsp each). Mix the sugar and cinnamon together in a small bowl. Roll cookie dough balls in your cinnamon-sugar mixture and place on a prepared cookie sheet at least 2-inches apart.
- Bake at 350˚F for 9-11 minutes, or until edges are set and the middle is still soft.
- Immediately sprinkle extra cinnamon-sugar on top of the baked cookies while they’re still hot, so it sticks. Let cookies rest on tray for 2 minutes before transferring to a rack to cool completely.
For custom gift packaging, I chose Snowflake Policy style luggage tags (shape 1B) with baker’s twine + oval labels (shape 09). The lined tin-tie bags shown are 3-1/2″ wide x 8″ high x 2-1/2″ deep; they are available from a variety of online vendors.
Recipe is based on Amber Brady’s post