It’s a little early for a cookie exchange, but if you have one planned for the holidays, this recipe might come in handy. These Chocolate Spice Cookies have a texture similar to vanilla wafers, plus a solid chocolate flavor that is in no way overwhelmed by the cinnamon and cloves. In fact, if you don’t care for the spice and chocolate combo, you still might like these. The spices and chocolate come together surprisingly well.
To be honest, these really exceeded my expectation. I wasn’t very excited about making them, but it was a dreary day and chocolate spiced cookies seemed appropriate. They made the house smell great, and the colors were pretty cheery. In hindsight, I probably should have used Halloween colored sprinkles.
Spicy Chocolate Snaps
- 2 cups all-purpose flour 9 oz
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoon ground cinnamon
- 3/4 teaspoon ground cloves
- 1/4 teaspoon red pepper flakes
- 1/3 cup unsweetened natural cocoa powder
- 1 stick 8 T. unsalted butter, softened**
- 1/2 cup granulated sugar
- 1/4 cup molasses
- 1 large egg
- Sprinkles or Cinnamon Sugar
- Preheat oven to 325 degrees F. Line two baking sheets with parchment paper.
- Whisk the flour, baking soda, salt, cocoa powder, cinnamon, cloves and red pepper flakes together and set aside.
- In a mixing bowl, using an electric mixer, beat the butter and sugar until creamy.
- Beat in the egg, scraping side of bowl often. Beat in the molasses, scraping bowl again.
- Add flour mixture and stir with a heavy duty scraper until you have a thick dough.
- Scoop dough up by rounded teaspoonfuls and roll into balls. Arrange the balls a few inches apart on two parchment lined baking sheets. Press them down to make 1 1/2 to 2 inch circles. Sprinkle tops with cinnamon sugar or sprinkles. Alternatively, you can roll them before you press down.
- Bake one sheet at a time at 325 for about 15 minutes or until they appear set.
- Let the cookies cool completely on a wire rack