Cherry Chocolate Snickerdoodles from the Inn on Mill Creek

These specialty Snickerdoodles are a big hit — whether the party is at your house, you give as a gift or feature as your contribution to a special event. They couldn’t be easier and there are never any leftovers!

Recipe Provided by:

Inn on Mill Creek


3-4 dozen (depending on the size of your 'doodles)

Prep Time:

75 minutes -- which includes dough chilling time

Cook Time:

12-15 minutes


•  2 1/4 cup flour
•  1/2 cup cocoa powder
•  1 teaspoon cream of tartar
•  1/2 teaspoon baking soda
•  1/4 teaspoon salt
•  1 cup butter, room temperature (2 sticks)
•  1 cup sugar
•  2 eggs
•  1 teaspoon vanilla
•  Cinnamon & sugar mixture (3 teaspoons sugar to 1 teaspoon cinnamon)
•  1 cup dried cherries (coarsely chopped)


  1. Preheat oven to 400.

  2. Sift together flour, cocoa powder, cream of tartar, baking soda and salt in a medium bowl.

  3. Cream together butter and sugar with an electric mixer until light and fluffy. Add eggs, one at a time, then vanilla. Mix well.

  4. Add flour mixture to butter mixture and mix until ingredients are combined. Stir in chopped cherries.

  5. Refrigerate dough for 30 minutes to make it easier to work with.

  6. Roll dough into balls with your hands, then roll the balls in the cinnamon/sugar mix to coat them.

  7. Drop the snickerdoodle balls onto baking sheets and press with bottom of a glass or a spoon to flatten slightly.

  8. Bake 12-15 minutes, then cool on rack.

Recipe Notes:

Overbaking will make them pretty crispy, so watch the timer.

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