Cinnamon Snaps Recipe
Cinnamon Snaps Recipe photo by Taste of Home
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Cinnamon Snaps Recipe

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5 10 17
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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


  • 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

2 each: 129 calories, 6g fat (1g saturated fat), 8mg cholesterol, 144mg sodium, 18g carbohydrate (10g sugars, 0 fiber), 1g protein.


  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

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tammycookblogsbooks User ID: 7112115 228888
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."

voisincook User ID: 3674287 51267
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."

annescookies User ID: 2450213 29865
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!"

muttaeous User ID: 224411 35035
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."

ptain User ID: 881547 71597
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."

brodie123 User ID: 2850726 30829
Reviewed Feb. 27, 2012

"These cookies were excellant and as they aged they got chewy which my whole family loved"

Caljake User ID: 209591 77054
Reviewed Aug. 25, 2011

"Perfect! I make these all the time; however, today, I was short on Crisco, so I used 1/4 c. shortening and 1/2 c. margarine; it definitely made the dough more wet and sticky, and the cookies baked up more flat. Still delicious, but don't substitute for the shortening!"

sworddncer User ID: 3843346 84898
Reviewed Jan. 28, 2011

"I made these for our Christmas potluck. I followed the recipe exactly, except that I used heaping teaspoons of cinnamon. Everyone loved them. One gal kept going back for seconds, even before we actually ate our main meal. The cookies had a great flavor and were soft and chewy. At only about 65 calories per cookie, they are perfect remedy to assuage that sweet tooth. I will definitely be making these cookies again."

3monkeys User ID: 1376549 84374
Reviewed May. 1, 2010

"These are some seriously good cookies. Because of the molasses in them, they remind me of old fashioned ginger snaps. Without the snap - which is even better. Soft, chewy, perfect goodness."

asouth User ID: 1670095 30828
Reviewed Dec. 15, 2008

"These have a good flavor.

Cookies may be a little flatter than the picture indicates, but they're still good."

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