Chocolate Snappers
Chocolate Snappers are crunchy, chocolatey cookies with a hint of cinnamon, perfect for satisfying sweet cravings and enjoyed by all ages, especially during festive gatherings.
Ingredients
Instructions
- In a small bowl, combine flour, salt, cinnamon, and baking soda.
- In a large bowl, beat vegetable shortening, sugar, and egg until creamy.
- Mix in corn syrup and melted unsweetened baking chocolate.
- Gradually beat in the flour mixture until well blended.
- Shape the dough into balls; roll each ball in sugar.
- Place on a baking sheet and bake at 350°F for 12 minutes.
- Allow to cool a few minutes before removing from the pan.
Tips & Substitutions
For a richer flavor, try using dark chocolate instead of unsweetened baking chocolate. You can substitute half the vegetable shortening with butter for a different texture. If you prefer a less sweet cookie, reduce the sugar by 1/4 cup. Ensure your dough is chilled before baking to help maintain shape. This recipe is perfect for those who enjoy American recipes that combine chocolate and spices.
Serving Suggestions
These Chocolate Snappers are delightful on their own but pair beautifully with Fresh Berries With Orange Cream for a refreshing contrast. Serve them alongside a cup of coffee or milk for a classic treat. For a fun twist, try them with a scoop of vanilla ice cream on top for an indulgent dessert experience.
Storage & Reheating
Store leftover Chocolate Snappers in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to three months. When ready to enjoy, simply thaw at room temperature or warm them briefly in the oven.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Snappers contains roughly 149 calories, with 2g protein, 28g carbohydrates, and 3g fat. Note that it is relatively high in sodium, at 546mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of regular flour?
Yes, you can use all-purpose flour as a substitute for regular flour in this recipe. The texture may vary slightly, but it will still yield delicious cookies. Just be sure to measure accurately for the best results.
What can I use instead of corn syrup?
If you don't have corn syrup on hand, you can replace it with honey or maple syrup in equal amounts. This will add a unique flavor to the cookies while maintaining the necessary moisture.
How do I know when the cookies are done baking?
The cookies are done when they are set around the edges and slightly soft in the center. They will continue to firm up as they cool on the baking sheet. Keep an eye on them, as baking times can vary based on your oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).