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Notes Vicki Lair of Albert Lea, Minnesota, "This recipe is the compilation of many years of baking. I make these cookies for a holiday bazaar and year-round for our family. They freeze well."
This recipe is:
Quick
Nutritional Facts 1 serving (2 each) equals 116 calories, 5 g fat (2 g saturated fat), 13 mg cholesterol, 132 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein.
Originally published as Cinnamon Crackle Cookies in Taste of Home October/November 1999, p67
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Reviewed on Dec. 04, 2012 by jigglypuffcaitlin
I have been making these for some years, --definitely a 5-star recipe. I also sub in ginger instead of the nutmeg, because I don't like nutmeg. I also increase the cinnamon because we love the taste.
Reviewed on Oct. 28, 2012 by yellowbear
These are similar to, but better than, gingersnaps, in my opinion. I have been baking them for years now, and they have become a staple in my cookie repertoire. I have tried many, many cookie recipes, and this remains in the top 10 of all time, possibly even the top 5. They consistently bake up perfectly every time. I cannot recommend them highly enough.
Reviewed on Sep. 03, 2012 by delowenstein
I have made these cookies and they're a keeper in my book!
Reviewed on Jan. 31, 2012 by LeslieH
A nice cookie for dunking.
Reviewed on Oct. 17, 2011 by jigglypuffcaitlin
These cookies are amazing! The only changes I make are to sub powdered ginger in for the nutmeg. This is because I don't like nutmeg. And I also refridgerate the dough before rolling into balls, to make it easier.
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