Chocolate Snickerdoodles

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Chocolate Snickerdoodles are a festive holiday cookie perfect for a party or a cookie swap. These cookies are sure to be a big hit at any get together! Made with Pamela’s All-Purpose Flour Artisan Blend. Recipe and photo created by A Cedar Spoon.

Chocolate Snickerdoodles

Yield: 36 cookies

Chocolate Snickerdoodles

INGREDIENTS:

  • 2½ cups Pamela's All-Purpose Flour Artisan Blend
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 2 Tablespoons cocoa powder
  • ½ teaspoon salt
  • 1 cup butter, softened (you can also use ½ cup butter and ½ cup shortening)
  • 1¾ cup sugar
  • 2 eggs plus 1 yolk, large
  • Topping for the cookies:
  • ⅓ cup sugar
  • 2 teaspoons cocoa powder
  • Red and green sprinkles

DIRECTIONS:

Pre-heat oven to 350°. In a large bowl whisk together the flour mix, cream of tartar, baking soda, cocoa powder and salt. Set aside. In a small bowl stir together the topping mixture {sugar and cocoa powder} and set aside.

Using a mixer cream the butter and sugar together until fluffy. Add the eggs and the egg yolk one at a time and beat until creamy.

Slowly add the dry ingredients and continue to mix until well combined.

Scoop out cookies, form into 1 inch balls and then roll each ball into the sugar and cocoa topping mix and red and green sprinkles {optional}. Place each cookie on a nonstick cookie sheet, leaving space for the cookies to spread out when cooking.

Bake one cookie sheet at a time, 8 to 10 minutes depending on cookie size, until center is puffed up.

Let cool for 2 minutes then add additional holiday sprinkles.

Note:

The dough freezes well if you want to save some for later or you can freeze all of the dough until ready to make your cookies.

http://www.pamelasproducts.com/chocolate-snickerdoodles/

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