Pomegranate Sugar Cookies Dipped In Chocolate + Hazelnut
Pomegranate-studded sugar cookies dipped in chocolate and topped with a sprinkle of crushed hazelnuts. A festive twist on a seasonal favorite.
I don’t mean to be a hater, but I’ve never really understood the holiday hype around sugar cookies. Sure, they look pretty with some icing but… Dare I say… They’re kind of boring? ?
These cookies are soft and chewy, and pomegranate seeds add a bright burst of color and a little something special to your traditional sugar cookie. They’re half-dipped in chocolate and crushed hazelnuts are layered on for added crunch and flavor. These cookies are so pretty that you might not want to eat them!
There’s something so festive about ruby red pomegranate seeds this time of year. And — let’s be honest — who ever turned down chocolate?
These cookies would also be fantastic with cranberries. I am a hazelnut fanatic, but you can definitely swap for your favorite nut, like peanuts, walnuts or cashews. I love the contrast of dark chocolate with the sweetness of the sugar cookie, but use any kind of chocolate chips you like.
Ingredients
Dry ingredients for the cookie:
- Flour
- Cornstarch
- Salt
- Baking soda
- Baking powder
- Sugar
Wet ingredients for the cookie:
- Egg
- Butter
- Vanilla
Cookie topping:
- Chocolate chips
- Water
- Hazelnut
- Pomegranate seeds
Instructions
Once you’ve whipped together your cookie dough, the baking process is straightforward: Spoon your sugar cookie dough onto a sheet, flatten the cookies with the back of a spoon/fork, then press pomegranate seeds into the cookies.
Once they’re out of the oven, you melt the chocolate chips, and either spoon the chocolate onto half of the cookie or dunk the cookies into the chocolate chips. While the chocolate is still wet, sprinkle on some crushed hazelnuts. Voila! A picture-perfect cookie, perfect for munching over the holiday season.
Chocolate-Dipped Sugar Cookies With Pomegranate + Hazelnut
Equipment
- hand mixer or whisk
Ingredients
Dry ingredients for the cookie:
- 1 ¾ c. Flour
- 2 tsp. Cornstarch
- 1 tsp. Salt
- ¾ tsp. Baking soda
- ¼ tsp. Baking powder
- 1 c. Sugar
Wet ingredients for the cookie:
- 1 Egg
- ½ c. Butter
- 2 tsp. Vanilla
Cookie topping:
- ½ c. Chocolate chips
- 1 tbsp. Water
- ⅓ c. Hazelnut
- ⅓ c. Pomegranate seeds
Instructions
- Preheat the oven to 350°F.
- Combine all dry ingredients except the sugar in a medium-sized bowl. In a separate small bowl, cream together the butter and sugar, then mix in the vanilla and egg. Stir the wet ingredients into the dry ingredients, a little at a time.
- Spoon two tablespoons of dough onto a cookie sheet, placing no more than 12 balls of cookie dough per baking sheet. Flatten slightly with the back of a fork/spoon and press desired amount of pomegranate seeds into cookie and bake for about 12 minutes, until cookie is just set. Feel free to get creative with shapes, letters, etc.! Just remember that half of the cookie will be dunked in chocolate.TIP: Use a glass or round cookie cutter if you'd like crisp, clean edges on your cookies.
- Place chocolate chips in a bowl and add water. Microwave for about two minutes, or until fully melted, stirring frequently to ensure chocolate doesn’t burn.
- There are two ways to dip cookies in chocolate. Either dunk directly into bowl of chocolate chips, or spoon onto the cookie. I prefer the latter method.
- Sprinkle crushed hazelnuts onto cookies while chocolate is still tacky. Serve when chocolate has set.
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Honolulu girl obsessed with farmers markets, eating, seasonal ingredients, eating, writing and eating. Read more about me here and get new recipes from me every week @feedthesoulblog.
