Snickerdoodles and Chocodoodles

Whether you like traditional or a chocolate twist, these not-too-sweet Snickerdoodles and Chocodoodles are sure to please!

Snickerdoodles and Chocodoodles on a beige plate

I resisted baking Snickerdoodles for a long, long time. It’s silly, really. As a child, I received a great disappointment in discovering that Snickerdoodles had absolutely nothing to do with Snickers. When I was presented with a cinnamon cookies, I was confused and, frankly, devastated.

At some point, I decided to let go of that childhood disappointment and give them a try. After all, I adore cinnamon treats. These are the first Snickerdoodles I ever made. I knew very little about how to make them when I first tried these, so I just assumed these were a very traditional take on the classic cookies.

Snickerdoodles and Chocodoodles served on a beige plate

I’ve since realized that these aren’t quite the Snickerdoodles most of us know and love. The main difference is their sweetness level. These cookies are on the lower end of the sweet spectrum, opting instead to focus on the cinnamon in a big way. That’s great for anyone looking to dial back the sugar in their baking!

There’s also the lack of cream of tartar. Usually, that is what helps give Snickerdoodles their trademark texture. It also helps with how much they rise and how they brown. While it’s usually present in Snickerdoodle recipes, it’s not absolutely necessary to achieve the desired texture, taste, and shape.

You may be intrigued by the inclusion of Chocodoodles in the title along with Snickerdoodles. For you chocolate lovers out there, I’m glad to tell you that one little alteration to the recipe will give you a chocolate version! I love all that cinnamon goodness paired with chocolate!

Snickerdoodles and Chocodoodles piled on a beige plate

Either way you make these cookies, you’ll end up with a cake-like Snickerdoodle with lightly sweet flavor. The original recipe describes these as tasting like oven-baked doughnuts, and I definitely get that comparison.

I’m not sure which version of these cookies I like better. In fact, I tend to bake a batch of each when I make these. It offers a little variety, and they look so lovely together on a plate or packaged for gifts!

Find more cookie recipes in the Recipe Index.

More Snickerdoodle Recipes

Yield: about 24 cookies

Snickerdoodles

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

These soft, not-too-sweet Snickerdoodles are simply delicious. See the notes below for making a chocolate version!

Snickerdoodles

Ingredients

  • 1 & 2/3 cups (210g) all-purpose flour*
  • 1/2 teaspoon ground nutmeg
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1/3 cup (67g) granulated sugar, + 2 tablespoons for rolling cookies
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon cinnamon

Instructions

  1. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
  2. Whisk together the flour, nutmeg, baking powder, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat the butter and 1/3 cup sugar until creamy. Mix in the egg and vanilla.
  4. Stir in the flour mixture until smooth. (The dough will be crumbly but should hold together when pinched.)
  5. Mix together the cinnamon and 2 tablespoons of sugar in a shallow bowl.
  6. Using about a tablespoonful of dough at a time, squeeze the dough together in your hands a few times to help it hold together. Roll each portion of dough into balls.**
  7. Roll each ball in the cinnamon-sugar mixture, and place on baking sheets. Flatten the top of each cookie slightly. (These cookies won't spread much.)
  8. Bake for 12 to 15 minutes, or until golden brown. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Notes

*To make Chocodoodles:* Replace 2 tablespoons of flour with unsweetened cocoa powder.

**I usually use a #50 scoop (about 1 & 1/4 tablespoons) to portion the dough. Then I squeeze it a few times in the palm of my hand before rolling it into a ball between my palms. In my experience, that method helps the crumbly dough hold together better.

Recipe slightly adapted from How to Be a Domestic Goddess.

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