suzanne’s dark doodles
— chocolate snickerdoodles
no dreaming of caramel here, but definitely thinking of cinnamon…and sweet appetite!
Any Vega fans out there? As the song goes, “no single bite could satisfy,” though I suspect these little gems just might be the treat to quell that cinnamon-laced desire. Perhaps.
The cream of tartar tang and ample measure of cinnamon evoke the nostalgia of grandma’s kitchen, but with sharp chocolate and warm vanilla, these are far from your usual snickerdoodles. Thick and soft with rich flavors in perfect balance, these became an immediate fan favorite.
products helpful in making this treat
stand mixer
unsweetened cocoa powder
Madagascar bourbon vanilla
kitchen scale
half sheet pans
oven thermometer
did you know?
many of the King Arthur products recommended here and throughout the blog can be found via the company store on Amazon — if that simplifies your shopping, go for it (life is complicated enough already) SHOP KING ARTHUR ON AMAZON HERE
as an associate in the Amazon and King Arthur affiliate marketing programs, flour+sugar earns a small commission from qualifying purchases made via links on this site
bittersweet symphony
— black cocoa cutout cookies
makes 24
did you make this treat? please give an insta SHOUT OUT! mention @flour_sugar_homebaked_treats
INGREDIENTS
2 + 1/2 cups (325g) good all-purpose flour
1/2 cup unsweetened cocoa powder, sifted
2 teaspoons cream of tartar
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon sea salt
1/2 cup salted butter, room temperature
1/2 cup (96g) vegetable shortening
1 + 1/2 cups granulated sugar
2 eggs, room temperature
2 teaspoons pure Madagascar bourbon vanilla extract
FOR ROLLING
1/4 cup granulated sugar
1 + 1/2 teaspoons cinnamon
1 teaspoon unsweetened cocoa powder
INstructionS
In a medium-large bowl, whisk the dry ingredients thoroughly and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter, shortening and sugar until fluffy and lightened in color, scraping the bowl and paddle as needed.
Add the egg and vanilla, mixing until completely smooth.
Add the flour mixture in thirds and mix on lowest setting until just incorporated. Give bowl and paddle a final scrape, then mix on medium for 1 minute.
Scoop the dough out onto a length of plastic wrap, shape into a flattened ball, wrap it tightly, and refrigerate for 1 hour.
Preheat the oven to 375° with the rack set in the center. Line two baking sheets with parchment paper, and stir together sugar, cinnamon and cocoa powder in a small bowl or shallow dish.
Generously scoop chilled dough using a #40 portion scoop (~1.6 tablespoons), roll in cinnamon-cocoa-sugar, and place at least 2 inches apart on a baking sheet lined with parchment paper.
Bake for 8-9 minutes. Cookies should be puffy, soft and just starting to crack along outer edges.
Remove from the oven and allow cookies cool on the pan for 5 minutes before transferring to wire racks to cool completely.