- 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
- 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.
- 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.
Reviews for Cinnamon Snaps
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"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."
"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."
"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!"
"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."
"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."