Chocolate Snickerdoodles

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 tsp Baking soda
  • 2 tsp Cinnamon
  • 1/3 cup Cocoa
  • 1 tsp Cream of tarter
  • 2 2/3 cup Flour
  • 1/2 tsp Salt
  • 1 9/16 cup Sugar
  • 1 tsp Vanilla

• Dairy

  • 1 cup Butter

Found on littledairyontheprairie.com

Description

Ingredients

• COOKIES:
• 1 c. butter
• 1½ c. sugar
• 2 eggs
• 1 tsp. vanilla
• 2⅔ c. flour
• ⅓ c. cocoa
• 1 tsp. cream of tarter
• ½ tsp. salt
• ½ tsp. baking soda
• CINNAMON AND SUGAR:
• 3 tsp. sugar
• 2 tsp. cinnamon

Directions

• Preheat oven to 400 degrees.
• Cream butter and 1½ cups of sugar for three minutes. Add eggs and vanilla and cream again for one minute
• Add dry ingredients (for cookies) to a separate bowl and stir together.
• Add dry ingredients to creamed butter. Mix just until combined.
• Form cookies into Tablespoon sized balls.
• Add cinnamon and sugar to a seal-able container and shake to mix it up. I like to use a container that is about the right size to fit a sandwich in. You dont want it to be too tall.
• Set about 6 cookies (or however many cookies you can get to fit with a little wiggle room) in the cinnamon and sugar container. Put the lid on and give them a gentle shake. This is the easiest way to coat cookies in cinnamon and sugar. Dont worry if they arent beautifully round cookie balls. Everything will work out while they bake.
• Put cookies on parchment covered cookie sheet. Leave plenty of room between because they will spread a little bit.
• Bake for 8-10 minutes. Watch them carefully and dont over bake them.