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


  • 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


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.


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.