Snowstorm Cookies

by Tracey

These are some of my favorite cookies to make when it’s the holidays. They are cinnamon sugar cookies dipped in chocolate and then topped with a delicious caramel sauce, coconut flakes, and more chocolate. They are so good and super easy to make. Plus, they are cute, too, right? 

The ingredients you’ll need for these cookies are:

  • flour
  • case sugar
  • cinnamon
  • butter – vegan or regular 
  • baking powder
  • salt
  • vanilla extract
  • chocolate
  • vegan caramel 
  • coconut

The vegan caramel is a must too. It’s effortless to make as well, and it makes these cookies have so much texture and flavor.  YUM!

These cookies are tender, flavorful, festive, easy to make, and chocolatey. The best holiday cookies! We hope you all love them as much as we do! Enjoy! 

 

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holiday cinnamon sugar cookies

Snowstorm Cookies


  • Author: Tracey Gene
  • Prep Time: 15 minutes plus more for cooling, 20 minutes
  • Cook Time: 14 minutes
  • Total Time: 30
  • Yield: 12 cookies 1x

Description

These cookies are tender, flavorful, festive, easy to make, and chocolatey. The best holiday cookies!


Scale

Ingredients

  1. 1/2 cup butter, unsalted, room temperature 
  2. 1/2 cup cane sugar and 2 teaspoons
  3. 1 teaspoon vanilla extract
  4. 1 cup all-purpose flour
  5. 1/4 teaspoon salt
  6. 1/4 teaspoon baking powder
  7. 1 teaspoon cinnamon
  8. 3/4 cup chocolate, coarsely chopped chocolate or chips
  9. vegan caramel sauce
  10. 1/4 cup shredded, unsweetened coconut flakes

Instructions

  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper
  2. In a mixing bowl, add wet ingredients: butter, vanilla extract, and 1/2 cup of sugar.  Beat with a whisk and mix until combined and fluffy.
  3. In a separate bowl, toss to combine the dry ingredients: flour, salt, baking powder, and 1/2 teaspoon cinnamon. 
  4. Add dry ingredients to the wet ingredients and mix until a dough forms.
  5. Use 1 tablespoon cookie dough scoop, and transfer the dough to the prepared baking sheet, separating 1-1.5 inches apart. Press dough down with your fingertips to flatten.
  6. In a small bowl, toss to combine the remaining 1/2 tsp cinnamon and 2 teaspoons cane sugar. Generously sprinkle mixture on top of the cookies. 
  7. Bake for 12-14 minutes, or until golden brown on the edges.
  8. While baking, melt 3/4 cup of chocolate in a separate bowl. Melt over a double boiler or in the microwave, mixing in increments. 
  9. Remove the cookies from the oven to cool completely, about 7-10 minutes. Dip the cooled cookie in melted chocolate and place back on the baking sheet. Add 1 teaspoon of caramel sauce, sprinkle coconut flakes on top and then drizzle with extra chocolate. 
  10. Store in the freezer to firm up ~ about 10 minutes, or in the fridge for about 15 minutes.
  11. Once the chocolate has hardened, enjoy! Store cookies in glass Tupperware at room temperature. 

Notes

To add more flavor – Toast coconut flakes before adding them to the cookies. 

  • Category: Sweets, Cookies, Holiday
  • Method: Baking

Keywords: holiday cookies, vegan caramel, sugar cookies, chocolate

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