Chocolate Snickerdoodles

snickerdoodle stack

What’s that? A cookie, you say? From the Reluctant Hippie? But you HATE baking!

Why yes, yes I do. However, after spending two weeks testing multiple recipes that were abject failures, I wanted to have one thing turn out okay. I wanted *one* thing to be delicious and to have my family ask for more. Hell, I would’ve settled for something that nobody spit out upon tasting. So today, I made cookies during the time I had scheduled for exercise and a shower. Don’t you judge me.

Best decision I’ve made in days. This recipe from Baked Bree is a keeper. The flavors are particularly well-suited to winter, like a solid version of a steamy mug of Mexican hot chocolate.

chocolate snickerdoodles


  • 2.25 cups flour
  • 1/2 cup cocoa powder
  • 1 tsp. cream of tartar
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 pound butter
  • 1.5 cups sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • Bowl of cinnamon sugar (3 T. sugar stirred with 1 tsp. cinnamon)


  1. Preheat oven to 400 degrees.
  2. Combine flour, cocoa powder, cream of tartar, baking soda, and salt in a bowl.
  3. In a separate bowl, cream together the sugar and butter until light and fluffy. Add the egg and vanilla. Mix in the dry ingredients.
  4. Roll into balls, roll the balls in the cinnamon sugar, and place on a parchment paper-lined baking sheet.
  5. Use a flat object (like a glass) to gently press and flatten each dough ball into a cookie shape about 1/2-inch thick.
  6. Bake 10-14 minutes. Cool on racks.

One thought on “Chocolate Snickerdoodles

  1. Pingback: Cookie Fair | The Reluctant Hippie

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