We’re suckers for anything covered in cinnamon and sugar, so it should come as no surprise that this chocolate kiss snickerdoodle cookie recipe ranks high on my list of all-time favorites!
Plus you are reading this from a blog that has “sugar” in the name, so it shouldn’t be shocking that we have quite the stockpile of dessert recipes.
While this easy snickerdoodle recipe creates incredibly soft, chewy cookies, I, Alex, wanted to elevate them with a chocolate kiss in the middle. You can never go wrong with adding a little extra chocolate to a recipe, right?
Because really, does anything sound better than snickerdoodle cookies right about now? I think not!…
What Makes Snickerdoodle Cookies Soft
In case you’re wondering what makes a snickerdoodle any different than many other cinnamon topped cookies, there’s one secret ingredient.
The thing that distinguishes sugar cookies from snickerdoodles is cream of tartar, which can easily be found in most baking sections of your favorite grocery store.
It provides a slight tang, and chewy texture without any crunch, so don’t be tempted to skip it!
How to Store Snickerdoodle Cookies
Most people notoriously love the classic snickerdoodle recipe because of their chewy, soft goodness. To keep your cookies nice and moist, be sure to store the cookies in an airtight container for up to one week.
That’s good news for me, because I like to milk these snickerdoodle kiss cookies as long as they’ll last!
Once the cookies come out of the oven, immediately place a kiss in the center. The still-warm cookies will cling to the kiss as they cool.
I opted for a simple milk chocolate, but feel free to change things up with a dark chocolate, white chocolate, or flavored version for the holidays.
Do you have a favorite snickerdoodle recipe or secret ingredient of your own? Don’t be shy, we want in on the scoop, too!
Easy Recipe: Chocolate Kiss Snickerdoodle Cookie
Snickerdoodle Kiss Cookies
- 1/2 cup unsalted butter, softened to room temperature
- 3 tbsp cinnamon
- 3 tbsp cane sugar
- 1/8 tsp salt
- 1/2 tsp baking soda
- 1 tsp cream of tartar
- 1 1/3 cup all-purpose flour
- 1 large egg
- 3/4 cup cane sugar
- 24 chocolate kisses, unwrapped
- Place the butter and cane sugar in a bowl with a hand mixer and cream together. Add in the egg and beat in, creating a fluffy, smooth base.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda and salt. Slowly add in the flour mixture to the butter mixture, mixing until just combined and a dough has formed.
- Place the dough in the fridge to chill for 15 minutes.
- Preheat the oven to 350 degrees F. Remove the dough from the fridge and lightly grease a baking sheet or line with parchment paper.
- Combine the remaining sugar and cinnamon together in a bowl. Using a 1 tablespoon scoop, scoop out dough and roll into a ball. Roll into the sugar/cinnamon mixture and place on the baking sheet.
- Continue with the rest of the dough, leaving 2" between the balls as they will spread as they cook. Depending on the size of your baking sheet, you may need more than one.
- Bake for 10 minutes, then remove from the oven and promptly place a chocolate kiss in the center of the cookie. Let cool completely and enjoy!