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Cinnamon Crackle Cookies Recipe

Cinnamon Crackle Cookies Recipe

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 YIELD: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

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.

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.

Reviews for Cinnamon Crackle Cookies

Sort By :
MY REVIEW
Reviewed May. 15, 2016

"I halved the nutmeg and it was perfect!"

MY REVIEW
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
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
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
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
Reviewed Sep. 3, 2012

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

MY REVIEW
Reviewed Jan. 31, 2012

"A nice cookie for dunking."

MY REVIEW
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
Reviewed Jan. 26, 2011

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

MY REVIEW
Reviewed Nov. 22, 2009

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

MY REVIEW
Reviewed Jul. 29, 2009

"THESE ARE GREAT! I MADE THEM FOR CHRISTMAS, BUT HAVE BECOME MY FAVORITE COOKIE. THE CITRUS AND CINNAMON FLAVORS GO WELL WITH MY MORNING CUP OF TEA. THANKS!!"

MY REVIEW
Reviewed Sep. 4, 2008

"This is a great recipe. My daughter used this recipe for her first year 4-H cooking project. She won Junior Grand Champion. We made the cookies several times and had to adjust the amount of flour we used (less than called for because our cookies got to hard after they cooled) but it was great learning experience for her. Everyone that tasted the cookies loved them.

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