Chocolate Cranberry Snap Cookies
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About Chocolate Cranberry Snap Cookies
Yummy and delectable, these spicy Chocolate Cranberry Snap Cookies are a delightful surprise for any chocolate lover. Initially skeptical about pairing cocoa with spices, I discovered that this combination creates a truly irresistible treat.
Baked with wholesome whole wheat flour, a hint of spice powders, honey, and brown sugar, these cookies offer a perfect balance of deep chocolate flavor and subtle warmth. Enjoy them as a breakfast pick-me-up or a satisfying snack—each bite is a testament to how unexpected flavors can come together seamlessly.
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Recipe Time & More
Ingredients
- cup Wheat Flour (3/4, Whole)
- 1 tbsp Cocoa Powder
- 1/2 tsp Baking Soda
- 1/4 cup Unsalted Butter (at room temperature)
- 1/4 cup Brown Sugar Powder (powdered)
- 1/8 cup Honey
- 1/4 cup Cranberries (dried)
- 1/2 tsp Ginger (dry)
- 1/4 tsp Cinnamon
- 1/8 tsp Nutmeg
- 1/8 tsp Cloves
- 1/8 cup Granulated Sugar (optional for coating before baking, or brown brown or)
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Instructions
- Sieve flour, cocoa powder, spice powders and baking soda
- Beat butter and sugar until fluffy
- Add honey and give a mix
- Add the flour mixture and knead gently until the ingredients are combined well
- Mix the cranberries
- Preheat oven @ 190c and align parchment sheet on a cookie tray
- Make small balls from the cookie dough, flatten then and place them on the prepared cookie tray. Leave enough space as the cookies will expand during baking. Bake @190c for 13 - 14 mins.
Recipe Notes
These cookies will be very soft immediately after baking. It will turn crunchy and little bit chewy in the middle after its completely cooled down.
Additional Tips
- For extra depth, try adding a pinch of finely ground black pepper or cayenne to enhance the spicy notes and provide a subtle heat that complements the chocolate.
- If you prefer a chewier texture, soak the dried cranberries in warm orange juice or a splash of rum for 10-15 minutes before folding them into the dough.
- To create a visually striking finish, press a few extra cranberries on top of each cookie before baking and sprinkle with flaky sea salt for a balanced sweet-salty bite.
- Store the cookies in an airtight container with a slice of bread or apple to help maintain their softness over several days without becoming dry.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 70kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1.2g | Sugar: 6g
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Rajeswari Annamalai
Articles: 1005 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.