Cocoa Snickerdoodles

So after getting this months Food Network Magazine, I had to find a cookie recipe to bake — it’s December after all!

Food Network Magazine Dec 2014

I decided to try the Cocoa Snickerdoodles, because snickerdoodles are absolutely amazing and adding chocolate? DUH? All I had was a red sugar for the cinnamon sugar combo, so the cookies have a red tint, but any kind of sugar or sprinkles will work.

What you need:

Ok, heres the recipe:

1. Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Whisk the flour, cocoa powder, cream of tartar, baking soda and salt in a medium bowl.
2. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Increase the speed to medium high and beat until fluffy, about 2 more minutes. Beat in the egg and vanilla; reduce the mixer speed to low and beat in the flour mixture until just combined. *the mix needed a little more dry ingredients for me so I added a bit more flour and cocoa powder (around 5/1 ratio)
3. Combine the sanding sugar and cinnamon in a small shallow bowl. (I only had RED)Form heaping tablespoonfuls of dough into balls with damp hands; toss in the cinnamon sugar to coat. Arrange about 3 inches apart on 2 baking sheets.
4. Bake, switching the pans halfway through, until the cookies are set around the edge, 9 to 11 minutes.
5. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. (Read more here!)Link to Original Recipe on Food Network.com

Cocoa Snickerdoodles

2014-12-14 19:58:15

Yields 18

These Cocoa Snickerdoodles from December's Food Network Magazine turned out to be the PERFECT sweet treat for the holiday season!

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Prep Time

1 hr 50 min

Cook Time

10 min

Prep Time

1 hr 50 min

Cook Time

10 min

Ingredients

1 1/4 cups all-purpose flour

1/4 cup unsweetened cocoa powder

1 1/2 teaspoons cream of tartar

1/2 teaspoon baking soda

1/4 teaspoon salt

10 tablespoons unsalted butter, at room temperature

3/4 cup granulated sugar

1/4 cup packed light brown sugar

1 large egg

1 teaspoon pure vanilla extract

1/3 cup white sanding sugar

1 3/4 teaspoons ground cinnamon

Instructions

1. Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Whisk the flour, cocoa powder, cream of tartar, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Increase the speed to medium high and beat until fluffy, about 2 more minutes. Beat in the egg and vanilla; reduce the mixer speed to low and beat in the flour mixture until just combined.
2. Combine the sanding sugar and cinnamon in a small shallow bowl. Form heaping tablespoonfuls of dough into balls with damp hands; toss in the cinnamon sugar to coat. Arrange about 3 inches apart on 2 baking sheets.
3. Bake, switching the pans halfway through, until the cookies are set around the edge, 9 to 11 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.

Notes

1. Coat them in any color sugar or sprinkles (I only had red).

Adapted from Food Network Magazine

Adapted from Food Network Magazine

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