Meet your new best friend, chocolate cinnamon cookies!
These chewy, puffy treats are filled with cocoa powder and lightly spiced with cinnamon then rolled in white sanding sugar for sparkle.
You're going to love them.
Why You Need These Cookies in Your Life
These are delicious and easy. Because they're a drop cookie, they travel well.
They are sturdy so a good choice for bake sales or shipping care packages to soldiers or college kids.
I made these for the last cookie exchange I went to and everyone wanted the recipe.
This recipe is inspired from a recipe in Food Network magazine for cocoa snickerdoodles.
Do you remember a food blog called the Bitten Word?
Bloggers Clay and Zach would test recipes from a fresh crop of food magazines each month.
During the holidays, the pair would enlist readers to help recipe test, especially for the giant Christmas cookie issues.
I was assigned the cocoa snickerdoodles and I fell in love.
These cookies remind me a lot of a really great bread that Starbucks had for a while.
It was chocolate loaf bread with a thick crust of cinnamon sugar.
So, so, so, so, so good!
But I digress. Back to this cookie.
Because I can't leave any recipe alone, I've slightly reduced the amount of cream of tartar in the orginal recipe and increased the cinnamon.
Recipe Notes
Make Ahead and Freezing Instructions
Store dough in the fridge, well wrapped, for up to two days. Scoop and bake once you’re ready.
You can freeze the dough for up to three months. Ideally, make and chill the dough for an hour. Then scoop balls of dough and put in freezer bags or containers.
To bake, thaw overnight in the fridge or let stand at room temperature for 30 minutes before baking.
If you want to freeze cookies after you’ve baked them, double wrap the cookies. Tuck them into resealable bags or wrap in freezer paper and then store in freezer safe containers or bags. Thaw at room temperature for an hour or so before serving.
Tools I used for this recipe include:
parchment paper
Chocolate Cinnamon Cookies
Move over peanut butter, chocolate has a new best friend: cinnamon. Chocolate cinnamon cookies are a treat you need in your dessert arsenal.
These cookies are filled with cocoa powder and brown sugar and gently spiced with cinnamon then rolled in white sanding sugar for a bit of sparkle.
Ingredients
- 1 ¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder (Dutch-processed or natural)
- 2 teaspoon ground cinnamon, divided
- 1 ½ teaspoons cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 10 tablespoons unsalted butter (1 and ¼ sticks, room temperature)
- ¾ cup granulated sugar
- ¼ cup packed brown sugar (light or dark)
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup white sanding sugar
Instructions
- Whisk dry ingredients in a medium bowl.
- Beat butter and sugars 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 speed to low and mix in the flour mixture until just combined.
- Put the sanding sugar and 1 teaspoon of cinnamon in a small bowl.
- Use small cookie dough scoop to form dough into balls. Roll balls briefly over a damp paper towel then coat with cinnamon sugar before baking.
- Bake about three inches apart on a baking sheet at 350 for 12 minutes. Let cool on a rack.
Notes
You can use any variety of cinnamon for this cookie.
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Tell me what your favorite cookie is.
Have you ever had chocolate cinnamon cookies?
PS:
This cookie combines two of my favorite flavors: chocolate and cinnamon so it's perfect with coffee OR red wine!
That's what I call a win-win 🙂
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