Show Subscription Form




Cinnamon Snaps Recipe
Cinnamon Snaps Recipe photo by Taste of Home

Cinnamon Snaps Recipe

Read Reviews
5 10
Publisher Photo
Since I'm a longtime cinnamon fan, I decided to give traditional gingersnaps a different twist. My husband and son agree I spiced them up just right. We live on a ranch overlooking the ocean and also own a machine shop business.
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch
MAKES:27 servings
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch
MAKES: 27 servings

Ingredients

  • 3/4 cup shortening
  • 1 cup packed brown sugar
  • 1 egg
  • 1/4 cup molasses
  • 2-1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • Granulated sugar

Nutritional Facts

1 serving (2 each) equals 129 calories, 6 g fat (1 g saturated fat), 8 mg cholesterol, 144 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg and molasses. Combine the flour, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Roll into 1-in. balls, then roll in granulated sugar.
  2. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until cookies are set and tops are cracked. Remove to wire racks to cool. Yield: 4-1/2 dozen.
Originally published as Cinnamon Snaps in Country Woman March/April 2001, p29

Nutritional Facts

1 serving (2 each) equals 129 calories, 6 g fat (1 g saturated fat), 8 mg cholesterol, 144 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein.

Reviews for Cinnamon Snaps

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jul. 3, 2015

"I first made this recipe back in 2001 when I discovered it in Taste of Home's Country Woman magazine. I was looking for cookies to send over to my neighbors. They turned out great the first time. They have a good cinnamon flavor that goes well with the molasses."

MY REVIEW
Reviewed Mar. 2, 2014

"I thought these were good - but I would only use 1 teaspoon of baking soda next time because of the baking soda flavor in the cookies. I referenced several other gingersnap recipes, and they all have 1 teaspoon of baking soda for 2 - 2 1/2 cups of flour."

MY REVIEW
Reviewed Sep. 13, 2012

"These cookies are delicious! I used Vietnamese cinnamon in the recipe and added some to the sugar used to roll the dough balls in. When forming the balls, I used a level 1T. scoop of dough and the recipe yielded 38 cookies. I love them - they are sooooo good!"

MY REVIEW
Reviewed Aug. 31, 2012

"I've made these twice now and they were a hit. I love traditional ginger snaps and these are now another favorite. I will definitely make them again soon."

MY REVIEW
Reviewed Aug. 6, 2012

"The best cookies I have ever made.. My 3 year old Grandson LOVED them.If you like cinnamon you hae to make these. Followed the recipe exactly and turned out wonderfully."

Loading Image