Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, nutmeg, and cayenne pepper.
- In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
- Gently fold in the mixed berries, being careful not to mash them.
- Using a cookie scoop or spoon, drop tablespoons of dough onto the prepared baking sheet, spacing them about 5 cm apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers still look slightly soft. The cookies will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, dust with powdered sugar if desired and enjoy!
Nutrition
Notes
Feel free to switch up the spices based on your preferences! Ginger or cardamom can give these cookies an interesting twist.
You can also try different types of berries or even add a sprinkle of sea salt on top for a delicious contrast.
If you have leftover cookies, store them in an airtight container at room temperature; they should last for about a week.
For reheating, pop them in the microwave for a few seconds to bring back that fresh-baked warmth! Happy baking!
You can also try different types of berries or even add a sprinkle of sea salt on top for a delicious contrast.
If you have leftover cookies, store them in an airtight container at room temperature; they should last for about a week.
For reheating, pop them in the microwave for a few seconds to bring back that fresh-baked warmth! Happy baking!