Chocolate Snaps Sugar Cookie

Chocolate Snaps Sugar Cookie

59

"A great chocolate cookie made like a Snickerdoodle or Sugar cookie. They taste absolutely yummy and I guarantee they won't last!"

Ingredients

32 m {{adjustedServings}} servings 118 cals
Serving size has been adjusted!

Original recipe yields 36 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 118 kcal
  • 6%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 17.4g
  • 6%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 110 mg
  • 4%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Sift together the flour, baking soda and salt; set aside. In a medium saucepan over medium heat, melt margarine. Stir in cocoa, remove from heat and set aside to cool. In a large bowl, cream together the butter, 1 cup white sugar and brown sugar until fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture and the vanilla. Blend in the sifted ingredients to form a soft dough. Cover dough and refrigerate for at least an hour or two.
  2. Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls, roll them in the remaining sugar and place them 2 to 3 inches apart onto ungreased cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

59
  1. 67 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Just made these cookies again.. I know, I'm a chocoholic....You too?? I sifted the cocoa into the mixture, dry instead of using the extra 3 TBS of butter.. a good thing! Much better cookie th...

I can't really rate this recipe because I didn't follow it exactly! Like other posters, I added the cocoa to the dry ingredients and skipped the melted margarine alltogether. Also, I rolled them...

I am the baker who originally submitted this recipe. I like the recipe just the way it is as I submitted it because it makes it a thinner, more crisp cookie like a ginger snap (which is my all ...