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Chocolate Cinnamon Snowcaps

Hayden Flour Mills

Servings

24 snowcaps

Prep Time

1 hours

Cook Time

12-14 minutes

"Unwrap the magic of the season with our Chocolate Cinnamon Snowcaps! Part of our Cookie Gift Collection, these delightful treats are perfect for gifting. Made with Whole Rye Flour, White Sonora, and Burlap & Barrel Royal Cinnamon, each cookie offers a bite of holiday joy, with a tender, chocolatey center. Share these festive cookies to spread cheer and show your love this season!


Explore the full collection of festive treats! Discover our Cranberry Chai Thumbprint Cookies and Fruitcake Shortbread recipes to complete your holiday cookie tin."

Chocolate Cinnamon Snowcaps

Ingredients

  • ¼ cup (30g) All Purpose Flour

  • ¼ cup (30g) Whole Rye Flour

  • ¼ cup (25g) unsweetened cocoa powder

  • 4 tsp Royal Cinnamon

  • 1 tsp baking powder

  • 1/8 tsp salt

  • ¼ cup (56g) unsalted butter

  • 2/3 cup (134g) packed light-brown sugar

  • 1 large egg

  • 4 ounces bittersweet or semisweet chocolate, melted and cooled

  • 1 Tbsp (15ml) milk

  • Confectioner's sugar, for coating

Directions

  1. In a medium bowl, sift together flour, cocoa, cinnamon, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.

  2. While the dough chills, reheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners' sugar into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings.

  3. Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.
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