Take your favorite cookie to the next level with these Chocolate Dipped Snickerdoodles. This recipe creates a tender, chewy middle with a crispy edge rolled in cinnamon sugar. Take your old snickerdoodle to the next level, with this uber delicious vegan recipe that’s dipped in a thick coating of rich, dark chocolate.
I decided it was time to take the classic snickerdoodle cookie to another level. That’s where these Chocolate Dipped Snickerdoodles came from!
Sounds delicious, right? Well, they taste even better!
What is Snickerdoodle Flavor?
A snickerdoodle is basically a vanilla cookie, where the dough is rolled into balls and then the balls are rolled in cinnamon sugar before baking them. Rolling them in balls causes the cookie itself to have cracks in it, which has also become part of the allure.
What’s really interesting is that early American cookbooks didn’t have a name for cookies and thus, didn’t provide cookies a section of their own. Instead, they were listed at the end of the cake chapters and referred to as “jumbles” and “cry babies.” I imagine the latter might refer to the little treat given to children to get them to settle down.
That’s right, the word cookie evolved to be a thing just about the same time as the snickerdoodle was making its claim to fame. That must be why the strange name exists! But it has stood the test of time and is still one of the VIPs of cookies.
It’s obvious that early cookbooks considered cookies as a sort of bite-sized cake, which if you think of it, is not too far off the mark. An early 1900s recipe for this particular cookie said this, “Snickerdoodles is the somewhat fantastic name of quickly-made little cake especially dear to the children’s heart.”
Maybe that’s why they’ve stood the test of time. I figured it was high time that this long-standing cookie finally met another favorite of mine, chocolate.
How do you Make Snickerdoodles Cookies?
The benefits of making snickerdoodles is that they’re a fairly simple cookie to make. The dough is a very basic recipe, rolled into balls, and then rolled in a mixture of cinnamon and sugar.
This chocolate dipped snickerdoodles recipe is vegan, so I used applesauce as an egg replacer. That’s because I wanted a cookie that is both similar in color and in texture to what you’d find in a typical snickerdoodles cookie.
I used the base recipe found in my Vegan Snickerdoodles post and then, you know, dipped it in some melted dark chocolate. Ooh la la!
I might have been inspired because of the popularity of my Chocolate Dipped Peanut Butter Cookies. Of course, just about anything dipped in chocolate is a winner in my book. But I was worried that chocolate dipped snickerdoodles would be a stretch. How would the cinnamon and chocolate taste together?
Good news! It worked like a charm!
Easy Snickerdoodle Recipe
Cookies can be time-consuming to make, so that’s why I wanted to share with you some tips to make this recipe even easier and faster.
Time-saving cookie tips:
- You can make this recipe all in one bowl by scooting the whipped sugar/butter ingredients to the side and mixing the flour/dry ingredients together in the side of the bowl. That will save a dish to wash.
- This dough needs to chill before rolling it into balls. If you’re in a hurry to make the cookies ASAP, then divide the dough into two batches, place one batch in the freezer, and the other half in the fridge. Give the batch in the freezer around 10 minutes, and it should be ready to roll!
- I used to do one batch of cookies at a time in the oven, but now I’ve invested in a second cookie sheet so I can make all the cookies at once. I’ve found it to be a time-saver. The trick is to set a timer so you are sure to pull the cookies out of the oven a the right time.
- Shoot for undertaking these chocolate dipped snickerdoodles. Because you might think they need another minute or two in the oven, but they will firm up after they cool.
- Rather than dip these cookies in chocolate, use a spoon to add a dollop of melted chocolate to each cookie.
- Place the cookies with wet chocolate on a tray and place that tray in the fridge to help speed up the chocolate firming process.
You can also freeze the cookie dough balls before you bake them, by place them on a plate or tray and then placing that tray in the freezer. Once the dough balls have frozen, transfer the to a freezer bag. That way you can make fresh cookies whenever you want!
Why I Love These Chocolate Dipped Snickerdoodles
I must say it is a winning combination. The snickerdoodles are rolled in cinnamon before baking and then coated with a thick coating of dark chocolate. These Snickerdoodles add a fun, chocolate-dipped twist to our family favorite cookie recipe. There’s at least five reasons to love ’em. Because Chocolate Dipped Snickerdoodles are:
- Simple — Prepare the cookie dough, roll it in sugar, bake them, and then dip in dark chocolate.
- Fun — Fun is an important ingredient in food. It should be fun to make, to eat, and to share!
- Elegant — The snickerdoodle is like the Dangerfield of cookies, they get no respect. But dip them in chocolate and watch how elegant they become!
- Distinctive — It’s easy to overlook Snickerdoodles on a holiday dessert platter, but add a little bit of deep, dark chocolate and all of a sudden, this traditional favorite takes on an entirely new allure!
- Addictive — The delicious flavors of cinnamon and chocolate combine into a tantalizing treat that will have your guests coming back for more!
I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
Chocolate Dipped Snickerdoodles
- ½ cup vegan butter softened
- ½ cup peanut butter
- 1 cup sugar (see notes)
- ½ cup unsweetened applesauce
- 4 tablespoons water
- ¼ cup plant-based milk
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1 cup whole wheat pastry flour
- 1 ¾ cups all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons sugar
- 1 tablespoon cinnamon
- 1 cup dairy free chocolate chips
- 1 tablespoon coconut oil
- Place the vegan butter, peanut butter and sugar in a mixing bowl. Using a stand mixer or regular mixer, mix on medium speed until creamy, about 2 minutes. Add the applesauce, milk, vinegar, and vanilla and mix until combined.
- In a separate bowl, add the flours, cream of tartar, baking soda and salt. Stir until combined.
- Add dry ingredients to wet ingredients. Mix well. Refrigerate the dough for 30 minutes. (see note for a faster way to do this)
- Heat your oven to 350F. Get out a cookie sheet.
- Shape the dough into balls slightly smaller than a golf ball. Pour the sugar and cinnamon together in a bowl.
- Roll cookie dough balls in cinnamon sugar until well-coated. Place on cookie sheet approximately 2 inches apart.
- Bake for 8-10 minutes. Remove from oven and allow to cool for a minute or two on the cookie sheet before transferring to an wire rack to cool completely.
- Pour chocolate chips into a microwave-safe bowl. Add the coconut oil. Microwave the chocolate in 30 second increments, stirring in between until the chocolate chips are melted.
- Use a spoon to spread melted chocolate over half of the top of each cookie. I like a nice, thick layer of chocolate. Then set aside to allow the chocolate to firm up. If you’d like to hasten this process, you could put them on a tray and store them in the fridge.