Eggless Cranberry cookie sticks dipped in ruby chocolate are a delightful treat that combines a mix of textures and flavors. The cookie sticks, crisp yet tender, are infused with tangy dried cranberries, lending them bursts of tart sweetness with every bite. These slender, golden-baked cookies are then partially dipped in ruby chocolate, which adds a luscious coating of creamy, berry-like richness with its natural pink hue and fruity undertones. The pairing of the cranberry’s tanginess with the smooth, slightly tart ruby chocolate creates a visually appealing and irresistibly indulgent snack perfect for any occasion.
WHAT YOU’LL LOVE ABOUT THIS
- Eggless
- Fun to make
- Unique flavours
- East to assemble
INGREDIENTS USED IN EGGLESS CRANBERRY COOKIE STICKS
FLOUR
Flour is the base ingredient in cranberry cookie sticks, providing structure and stability to the cookies. It helps bind the other ingredients together, creating a dough that can hold its shape when baked into thin sticks.
CRANBERRY
Cranberries add a tangy, fruity burst of flavor to cranberry cookie sticks. Their natural tartness balances the sweetness of the cookie dough and complements the creamy ruby chocolate coating. Dried cranberries are typically used, as they are chewy and concentrated in flavor, distributing their bright, zesty notes throughout the cookies.
ICING SUGAR
Icing sugar is used in cranberry cookie sticks to provide sweetness and a smooth texture. Its fine consistency blends easily into the dough, ensuring the cookies have a delicate, melt-in-the-mouth feel. It also contributes to the cookies’ light and tender crumb, making them perfect for dipping in ruby chocolate.
BUTTER
Butter is a key ingredient in cranberry cookie sticks, providing richness and enhancing the flavor. It adds moisture to the dough, creating a tender and slightly crumbly texture.
MILK
Milk is used in cranberry cookie sticks to bring moisture to the dough, helping to bind the ingredients together and create a smooth, pliable texture. It also adds a subtle richness and enhances the overall flavor.
RUBY CHOCOLATE
Ruby chocolate is a key feature of cranberry cookie sticks, adding a smooth, creamy coating with a unique fruity flavor. Naturally pink in color, ruby chocolate is made from specially processed ruby cocoa beans, giving it a tangy, berry-like taste without the need for added flavors or dyes. Its slightly tart and sweet profile perfectly complements the tangy cranberries and the buttery cookie base.
EQUIPMENTS USED FOR MAKING EGGLESS CRANBERRY COOKIE STICKS
This recipe comes together quickly and hardly needs any equipment.
Measuring Cups and Measuring Spoons are an integral part of any baker’s kitchen and it’s very important to measure ingredients with precision.
A spatula and a whisk help to bring in the dough together.
OTHER RELATED RECIPES FROM THE BLOG
TIPS TO MAKE EGGLESS CRANBERRY COOKIE STICKS
- After mixing the dough, chill it for at least 30 minutes. This makes it easier to shape into sticks and helps prevent spreading during baking.
- Roll the dough evenly and cut into consistent sticks to ensure even baking. Use a ruler or pastry cutter for precision.
- Bake at the recommended temperature (usually 170–180°)to ensure the cookies are crisp on the outside but not overbaked.
- Use a double boiler or microwave on low heat to melt ruby chocolate without burning it. Stir continuously for a smooth finish.
- Once the cookies are cool, dip them halfway into the ruby chocolate. Let excess chocolate drip off before placing them on parchment paper to set.
- Sprinkle finely chopped cranberries or drizzle white chocolate over the ruby chocolate for a decorative finish.
- 1 cup all purpose flour
- 6 tbsp icing sugar, sifted
- ¼ tsp baking powder
- ¼ cup (55g) butter, cold and cubed
- ¼ cup cranberries, chopped
- 3 tbsp milk
- ¼ tsp vanilla extract
- 1 cup ruby chocolate , melted
- In a bowl, add flour, icing sugar , baking powder and cold butter. Using your fingers, rub the butter into the dry ingredients until the mixture resembles sandy texture.
- Now add chopped cranberries, milk and vanilla extract. Combine everything to form a smooth dough.
- Take two sheets of parchment paper and roll out the dough between them 1 cm thick.
- Chill the dough in the freezer for 10-15 minutes. Once frozen, cut it into sticks measuring 12 cm by 1 cm. This should yield about 20 sticks.
- Bake the cookies at 180 degrees in a preheated oven for 15-20 mins or until edges are golden brown.
- Once the cookies come at room temperature dip them in ruby chocolate and enjoy.
If you like my Eggless Cranberry cookie sticks recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
FOR MORE INDULGENT RECIPES, YOU CAN ALSO ORDER MY NEW BOOK “CHOCOLATE” NOW.
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