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Chocolate mocha cookies are a fun variation of the traditional snickerdoodle.

Chocolate Mocha Snickerdoodles

The classic Snickerdoodle, reinvented! Chocolate Mocha Snickerdoodles are full of cocoa, coffee, and cinnamon flavor!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings 22 cookies, depending on size
Author Dorothy Kern


  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 1/3 cups + 2 tablespoons all-purpose flour
  • 1/2 cup unsalted butter softened
  • 3/4 + 1/3 cup granulated sugar divided
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons instant coffee granules
  • 2 teaspoons cinnamon


  • Whisk cocoa, baking soda, cream of tartar, salt, and flour in a medium bowl. Set aside.
  • Cream butter and 3/4 cup granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Alternately, you can do this in a large bowl using a hand mixer. Mix in egg, vanilla, and instant coffee granules. Slowly add the dry ingredients to the wet and mix until combined.
  • Line 2 cookie sheets with silpat baking mats or parchment paper. Scoop 2 tablespoon balls of dough and place them on prepared cookie sheets. Chill for 30 minutes.
  • Note: You can also make the cookies 1 tablespoon size for smaller cookies. The baking time listed below will need to be adjusted.
  • Preheat oven to 350°F. Place remaining 1/3 cup granulated sugar and cinnamon in a small bowl and stir. Roll each cookie dough ball completely in the cinnamon sugar. Place back on baking sheets, 2” apart. Bake for 9-11 minutes. I like my cookies more on the underdone side, so I baked mine for 9 minutes, rotating the pans halfway through. If you like your cookies more done, bake them an additional 1-2 minutes.