Here’s a fun recipe to add to your Christmas cookie recipe box, a fun and festive twist on a classic snickerdoodle. The cocoa works perfectly with the cinnamon to create a rich, slightly spicy flavor that you’re going to love dipping into a mug of cocoa or a glass of egg nog. Plus, we added Christmasy nonpareils right as they came out of the oven, which fall into all the soft cracks on the surface to create a colorful, festive look.
adapted from Food Network
1 1/4 cups flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
10 tablespoons butter, softened
3/4 cup sugar
1/4 cup packed brown sugar
1 teaspoon vanilla
1/3 cup sugar (for sanding)
1 3/4 teaspoons cinnamon
Preheat oven to 375 degrees. In a medium bowl, whisk the flour, cocoa powder, cream of tartar, baking soda, salt and nutmeg together. In a mixing bowl, beat the butter and sugars until creamy. Increase the speed and whip until light and fluffy. Beat in egg and vanilla, then slowly stir in the dry ingredients until just combined. Combine the sanding sugar and cinnamon in a small bowl. Form heaping tablespoons of dough into balls and coat with cinnamon and sugar, then place on a prepared cookie sheet about 2-3 inches apart. Bake for 9-11 minutes, or until surfaces are evenly crackled. Remove from oven and immediately sprinkle with nonpareils before cooling.