Chocolate-Dipped Snickerdoodles

Ingredients & Substitutions

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

• Butter: Use block-style butter (I used Earth Balance vegan butter) for the best results. You can substitute refined coconut oil.
• Sugar: Granulated sugar is the key to keeping these cookies light and tender.
• Applesauce: Plain, unsweetened applesauce works best, adding moisture without overpowering the cookies.
• Vinegar: A touch of apple cider vinegar gives these cookies their chewy, soft texture. If needed, substitute with plain white vinegar.
• Flour: All-purpose flour is our go-to for this recipe, but you can substitute it with whole wheat pastry flour for a slightly nuttier flavor and softer texture.
• Leaveners: We’ll use a combination of cream of tartar and baking soda to get the perfect rise.
• Cinnamon Sugar: Combining granulated sugar with ground cinnamon creates that classic sugary coating.
• Chocolate Topping: Use dark chocolate chips for bold color and flavor. White chocolate chips work beautifully for making white chocolate-dipped snickerdoodles. Either way, we’ll combine the chocolate with a touch of coconut oil to make the dipping process easier.

How to Make Chocolate-Dipped Snickerdoodles

Step One: Let’s Make the Cookie Dough

Start by creaming the butter and sugar together until the mixture is light and fluffy—this should take about 2 minutes. You’ll know it’s ready when the butter turns a paler color. This step adds air to the dough, giving you softer cookies.

Next, mix in the applesauce, milk, vinegar, and vanilla extract. Use your mixer to blend everything until smooth and well combined.

Now, for the dry ingredients! In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Slowly add this dry mixture to your wet ingredients, mixing until just combined.

Finally, cover the dough and let it chill in the fridge for 30 minutes.

Step Two: Bake the Cookies

I always line my baking sheet with parchment paper. It helps the cookies bake evenly and makes cleanup a breeze—a win-win!

First, mix together the cinnamon-sugar coating in a small bowl. You’ll need it ready to roll your cookie dough balls before baking.

Next, scoop and roll the dough into 1 ½-inch balls, just a bit smaller than a golf ball. (Not that I have golf balls lying around in my kitchen, but it’s a handy visual!).

Roll each ball generously in the cinnamon-sugar mixture until fully coated. Then, place them about 2 inches apart on your prepared baking sheet.

Bake the cookies for 8 to 10 minutes. Personally, I aim for 8 minutes because I love the balance of crispy edges and soft, chewy centers. Once out of the oven, let the cookies rest on the hot pan for a few minutes—they’ll finish baking as they cool slightly.

After that, transfer them to a wire rack to cool completely. This step ensures they firm up just right and are ready for dipping.

Step Three: Dip in Chocolate

Now comes the fun part—chocolate dipping! In a microwave-safe bowl, melt your dairy-free chocolate chips with a bit of coconut oil (this helps the chocolate melt smoothly and gives it a nice, glossy finish).

Heat the chocolate and coconut oil in the microwave in 30-second bursts, stirring after each one, until the chocolate is smooth and creamy.

Once your chocolate is melted and smooth, dip each cookie halfway in, or use a spoon to spread a layer of chocolate over the top—whichever you prefer!

You can choose dark chocolate for a rich, bold flavor or white chocolate for a sweeter, creamier touch—it’s all about your mood or what you’re craving. If you’re using white chocolate, no need to add coconut oil, as it already has a thinner consistency that makes dipping easier.

Place the dipped cookies on a sheet of wax paper and pop them in the fridge for a few minutes to let the chocolate set. The chocolate will firm up quickly, giving your cookies that perfect finishing touch.