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Cinnamon Crackle Cookies Recipe

Cinnamon Crackle Cookies Recipe photo by Taste of Home

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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."

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Cinnamon Crackle Cookies Recipe

Prep: 15 min. Bake: 10 min./batch

Yield: 36 Servings

15 10 25

Ingredients

1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2-1/2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
2 teaspoons cream of tartar
2 teaspoons ground nutmeg
2 teaspoons grated orange peel
1 teaspoon grated lemon peel
1/2 teaspoon salt
Additional sugar

Directions

In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in egg and extracts. Combine the flour, cinnamon, baking soda, cream of tartar, nutmeg, orange and lemon peel and salt; gradually add to the creamed mixture.
Shape into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-15 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 6 dozen.

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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Reviews for Cinnamon Crackle Cookies

Cinnamon Crackle Cookies

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Reviewed on May. 19, 2013 by Lakjr

I agree, similar to a gingersnap. Chilling the dough is a good suggestion. These cookies constantly disappear from the cookie jar. Next time, I will not bake as long. I like them a little softer. But the flavor - oh my goodness! Fabulous!

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.