Cinnamon Crackle Cookies Recipe

5 13 16
Cinnamon Crackle Cookies Recipe
Cinnamon Crackle Cookies Recipe photo by Taste of Home
Publisher Photo

Cinnamon Crackle Cookies Recipe

Read Reviews
5 13 16
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."
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch

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

Nutritional Facts

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

  • 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
  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

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Reviews forCinnamon Crackle Cookies

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Irascible_Baker User ID: 8765838 261971
Reviewed Mar. 2, 2017

"I substituted butter for the shortening and even chilled the dough for a couple of hours, but unfortunately, I couldn't get that puffed/cracked look. They spread into big, thin 3" cookies which gave them more crunch and crispiness than I was after, but overall, these are very tasty, plentiful and incorporate some uncommon flavors (I've never heard of lemon, almond and orange in cinnamon cookies, anyway). After the cookies sat out all day, I still couldn't walk through the house without getting warm-fuzzies from the aromatic cinnamon and ginger wafting around."

MY REVIEW
mamacita! User ID: 3448726 248262
Reviewed May. 15, 2016

"I halved the nutmeg and it was perfect!"

MY REVIEW
JennatheBaker User ID: 7534634 36419
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 User ID: 2984402 81974
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 User ID: 2386688 81909
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 User ID: 1994467 59912
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 User ID: 3766053 70365
Reviewed Sep. 3, 2012

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

MY REVIEW
LeslieH User ID: 191346 72059
Reviewed Jan. 31, 2012

"A nice cookie for dunking."

MY REVIEW
jigglypuffcaitlin User ID: 2386688 26819
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 User ID: 29186 88714
Reviewed Jan. 26, 2011

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

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