Snickerdoodle hot chocolate cookies are fun treats during Christmas time. Combine your 2 favorite flavors for dessert tonight.
These snickerdoodle hot chocolate cookies are the bomb! Just like that favorite Starbucks drink, you can now get the same flavors in this quick easy dessert recipe. (affiliate links present)
It’s time to make some Christmas cookie recipes!! If you love classic holiday flavors, this should be added into your family bake day rotation.
- First thing first, do you know how to measure flour correctly?
- That is key to making moist and fluffy baked goods.
This is what you’ll need to get started making this treat, AND you can serve them with this snickerdoodle hot chocolate mix:
- All purpose flour
- Unsweetened cocoa powder
- Baking powder
- Sugar and brown sugar
- Powder Cream of tartar & baking soda
- this is something you may not have in your cupboards
This is different than a traditional snickerdoodle with a ton of seasonings.
Both are rolled into sugar and cinnamon before baking and you chill the dough, but you definitely taste that chocolate twist.
Get out 2 small bowls and baking sheets with parchment paper on top for a quick cleanup at the end and get to mixing. If you have a stand mixer (I do) that is helpful to just throw it all in.
Ad with classic snickerdoodle recipes you’ll need to mix sugar mixture and flour mixture separately and then combine.
Roll dough into balls once chilled and jump to recipe for temp and time.
I is always important to preheat oven so ingredients bake evenly the entire time they’re in there.
Here are a few questions you might need answered before you get going on this prep.
These German cookies are quite crinkled in nature, similar to crinkle cookies. Their name may have come from the word Schneckennudeln which means crinkly noodles in English, but who knows??
They just won’t develop that somewhat acidic flavor you’re used to. It is subtle but if left out they will taste as though something is missing.
Package them up and gift these and our hot chocolate balls with marshmallows to your neighbors during the holidays.
Here are quick step by step directions, there’s a printable recipe card at the bottom of the post too though.
Time needed: 20 minutes.
Snickerdoodle Hot Chocolate Cookies
Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper. Using a mixer, beat together the softened butter, brown sugar and 1 c sugar until light and fluffy.
Beat in eggs one at a time and then vanilla. In a separate bowl whisk together dry ingredients until combined.
Gradually add this flour, cream of tartar, baking soda dry mixture into your wet mix until blended well and dough forms. Put bowl in fridge and chill for 1 hour.
In a bowl combine last cup of sugar with cinnamon and stir. Form dough balls, using small cookie scoop, and roll into sugar and cinnamon mixture so they’re coated.
Put on to cookie sheet and bake for 9-11 minutes. Do not overbake or they will not be soft and chewy.
Take out once outside edges are cracking and firm with middle a bit wet. Allow to cool completely on tray before removing.
You can use the cocoa for so many other things after this one too though. One of our favorites are these double chocolate chip cookies.
Making tins full of goodies for your neighbors and family?? Try these too:
- Instant Pot peanut clusters are fun, cheap, and look “fancy”.
- Make hazelnut cookies this year too.
- For easy peasy, follow a few of our cake mix recipes to make all sorts of cookies, cakes, and even pie crust.
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Snickerdoodle Hot Chocolate Cookies
- Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
- Using a mixer, beat together the softened butter, brown sugar and 1 c sugar until creamy.
- Beat in eggs one at a time and then vanilla.
- In a separate bowl whisk together dry ingredients until combined.
- Gradually add this dry mixture into your mixture until blended well and dough forms.
- In a bowl combine last cup of sugar with cinnamon and stir. Form dough balls, using small cookie scoop, and roll into sugar and cinnamon mixture so they're coated.
- Put on to cookie sheet and bake for 9-11 minutes. Do not overbake or they will not be soft and chewy. Take out once outside edges are cracking and firm with middle a bit wet. Allow to cool completely on tray before removing.