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Cinnamon Crackle Cookies Recipe
Cinnamon Crackle Cookies Recipe photo by Taste of Home
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Cinnamon Crackle Cookies Recipe

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5 12 15
Publisher Photo
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."
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES:36 servings
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES: 36 servings

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

Nutritional Facts

116 calories: 2 each, 5g fat (2g saturated fat), 13mg cholesterol, 132mg sodium, 16g carbohydrate (9g sugars, 0g fiber), 1g protein .

Directions

  1. 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.
  2. 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.
Originally published as Cinnamon Crackle Cookies in Taste of Home October/November 1999, p67


Reviews for Cinnamon Crackle Cookies

AVERAGE RATING
(15)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
mamacita!
Reviewed May. 15, 2016

"I halved the nutmeg and it was perfect!"

MY REVIEW
JennatheBaker
Reviewed Oct. 2, 2014

"I changed the recipe a little since I didn't have the lemon and orange zest. They still turned out great. I will be making these cookies again and again, especially for the holidays."

MY REVIEW
Lakjr
Reviewed May. 19, 2013

"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!"

MY REVIEW
jigglypuffcaitlin
Reviewed Dec. 4, 2012

"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."

MY REVIEW
yellowbear
Reviewed Oct. 28, 2012

"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."

MY REVIEW
delowenstein
Reviewed Sep. 3, 2012

"I have made these cookies and they're a keeper in my book!"

MY REVIEW
LeslieH
Reviewed Jan. 31, 2012

"A nice cookie for dunking."

MY REVIEW
jigglypuffcaitlin
Reviewed Oct. 17, 2011

"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."

MY REVIEW
Sprowl
Reviewed Jan. 26, 2011

"This recipe didn't disappoint. Love it!"

MY REVIEW
jlastov1
Reviewed Nov. 22, 2009

"These are wonderful cookies. My family agreed that these should become a "regular" in our home."

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