Snickerdoodles gone chocolate! These rich, fudgy, crackly snickerdoodles shimmer with sugar. Perfect for the holidays, but totally appropriate for any time of year.
1/2cupbutterroom temperature (softened)*
1cupplus 2 tablespoons granulated sugardivided
1 1/4cupsall-purpose flour
1/4teaspooncream of tartar
Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
In the bowl of a stand mixer affixed with the paddle attachment, or in a large bowl using a hand mixer, beat the the butter and 1 cup sugar on medium speed until light and fluffy, 1-2 minutes. Add the egg and the vanilla; mix well.
Place a fine-mesh sieve over the bowl and sift in the flour, cocoa powder, baking soda, and cream of tartar. Beat on low speed just until combined.
In a small bowl, stir together 2 tablespoons sugar and cinnamon until combined.
Roll dough into approx. 1-inch balls (I use a cookie scoop). Add the balls to the bowl with the cinnamon and sugar and roll until well-covered. Set about 2 inches apart on the baking sheet. Bake until set and lightly browned, about 9 minutes. Remove from oven and let cool on sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Cookies keep well at room temperature in an airtight container (3-4 days). They also freeze well.