Snickerdoodle Blossoms

Cindi Bauer


I "love" chocolate and Snickerdoodle Cookies! I get to combine the cookie with a bit of chocolate. Both cookie and chocolate make for one scrumptious tasting cookie!


☆☆☆☆☆ 0 votes

Makes 52 cookies


  • 1 cup
    butter, softened
  • 1/2 cup
    brown sugar, firmly packed
  • 1/2 cup
    granulated sugar
  • 1 large
  • 1 tsp.
    vanilla extract
  • 1/4 tsp.
  • 2 cups
    all-purpose flour
  • 1 tsp.
    baking soda
  • 1/4 cup
    granulated sugar
  • 1 tablesp.
    ground cinnamon
  • 52
    chocolate stars

How to Make Snickerdoodle Blossoms


  1. In a large mixing bowl, combine the butter, brown sugar, and the 1/2 cup of granulated sugar. Beat at medium speed until mixture is light and creamy.
  2. Add the egg, vanilla extract and salt; continue beating until well mixed.
  3. Add 1 cup of flour and the baking soda to the bowl, and beat on low speed until ingredients have been mixed together well.
  4. Add the remaining cup of flour; beat on low speed until it has been thoroughly mixed together.
  5. At this point you will need to refrigerate the dough (in a bowl covered with aluminum foil), so the dough firms up enough to shape into dough balls. This may take anywhere from 1-2 hours. (I let mine set overnight in the refrigerator, so I can bake mine the next day, and when I have the time.) I then let the dough sit on the counter (in the bowl covered with foil) for an hour or two before making it into cookies.
  6. When ready to bake the cookies, heat your oven to 350º F. And in a shallow bowl, combine the 1/4 cup of granulated sugar, and the tablespoon of ground cinnamon.
  7. Shape the cookie dough into 1-inch balls. (I used a small cookie scoop which is equivalent to 1 tablespoon, to make each cookie, then shape the cookie dough into 1" balls.)
  8. Roll the dough balls in the cinnamon sugar mixture, then place them 2-inches apart onto either ungreased baking sheets, or baking sheets lined with parchment paper. (I prefer to line my baking sheets with the parchment paper.)
  9. Bake the dough balls for 10 minutes, and after removing baking sheet from the oven, immediately press 1 chocolate star in the center of each cookie.
  10. Let the cookies sit for 1-minute on the baking sheet, then remove the cookies and place them on a wire rack to cool completely.
  11. To store the cookies: I place the cooled cookies onto clean baking sheets in a single layer, then place the baking sheets in the freezer, until the chocolate star is firm. I then place the cookies in a cookie tin or in a Tupperware container, and store the cookies in the freezer. These cookies do keep well for quite sometime in the freezer. When ready to serve, just take out as many cookies as needed, and let them sit for a bit before serving. (About 5 minutes. Providing you can wait that long!)

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