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

Cinnamon Crackle Cookies Recipe

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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."
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES:36 servings
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES: 36 servings


  • 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

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


  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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Reviewed May. 15, 2016

"I halved the nutmeg and it was perfect!"

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."

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!"

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."

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."

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