Cocoa Snickerdoodles

Name: Cocoa Snickerdoodles
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

12 ingredients

10 steps

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

Directions

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.
3

Increase the speed to medium high and beat until fluffy, about 2 more minutes.
4

Beat in the egg and vanilla; reduce the mixer speed to low and beat in the flour mixture until just combined.
5

Combine the sanding sugar and cinnamon in a small shallow bowl.
6

Form heaping tablespoonfuls of dough into balls with damp hands; toss in the cinnamon sugar to coat.
7

Arrange about 3 inches apart on 2 baking sheets.
8

Bake, switching the pans halfway through, until the cookies are set around the edge, 9 to 11 minutes.
9

Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.
10

Photograph by Levi Brown