Spiced Chocolate Cranberry Snap Cookies Recipe
44 minutes
1234 reads
About Spiced Chocolate Cranberry Snap Cookies Recipe
Indulge in the delightful surprise of our Spiced Chocolate Cranberry Snap Cookies! Initially, I was skeptical about combining cocoa with warming spices, but the result is an irresistible treat that perfectly balances deep chocolate flavor with subtle holiday warmth.These wholesome cookies are made with whole wheat flour, a touch of honey and brown sugar, and a blend of festive spices. The tart cranberries add a delightful pop of flavor that cuts through the richness of the chocolate.Enjoy these cookies as a delicious breakfast treat, an afternoon snack, or a festive addition to your holiday baking. They're a testament to the magic of unexpected flavor combinations!
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Recipe Time & More
Prep30 minutes
Cook14 minutes
Total44 minutes
Ingredients
Dry Ingredients
- 0.75 cup Whole Wheat Flour whole
- 1 tbsp Cocoa Powder
- 0.5 tsp Baking Soda
- 0.5 tsp Ginger ground
- 0.25 tsp Cinnamon ground
- 0.125 tsp Nutmeg ground
- 0.125 tsp Cloves ground
Wet Ingredients
Other Ingredients
- 0.25 cup Cranberries dried
- 0.125 cup Sugar for coating, granulated, optional
Instructions
Prepare the Dry Ingredients
- Sift together the whole wheat flour, cocoa powder, baking soda, ginger, cinnamon, nutmeg, and cloves in a medium bowl. Set aside.
Cream the Butter and Sugar
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy using an electric mixer.
Add Wet Ingredients
- Beat in the honey until well combined.
Combine Wet and Dry
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Incorporate Cranberries
- Gently fold in the dried cranberries.
Preheat Oven and Prepare Baking Sheet
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Shape and Bake Cookies
- Roll the cookie dough into small balls (about 1 inch in diameter). If desired, roll the balls in granulated sugar before placing them on the prepared baking sheet. Gently flatten each ball slightly with a fork. Leave some space between cookies as they will spread during baking. Bake for 13-14 minutes, or until the edges are set and the centers are slightly soft.
Cool and Serve
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Recipe Notes
Expert Tips for the Best Spiced Chocolate Cranberry Snap Cookies:
- For extra intense chocolate flavor, use dark cocoa powder.
- If your cranberries are very dry, toss them with a teaspoon of water or honey before adding to the dough for better distribution.
- Don't overmix the dough; this can result in tough cookies.
- Adjust baking time depending on your oven and desired level of crispness. Start checking for doneness around 12 minutes.
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Recipe Nutrition
Calories: 70kcalCarbohydrates: 12gProtein: 1gFat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSugar: 6g
Rajeswari Annamalai
Articles: 100
5 Comments
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Looks so yummy! Excited to make it.
Such a tasty dish! Thanks for the recipe.
What a delightful recipe! Thanks for sharing.
This is awesome! Can’t wait to cook it.
This is so tempting! Thank you.