Cinnamon Snaps Recipe

5 13 19
Cinnamon Snaps Recipe
Cinnamon Snaps Recipe photo by Taste of Home
Publisher Photo

Cinnamon Snaps Recipe

Read Reviews
5 13 19
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.
MAKES:
27 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch
MAKES:
27 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch

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

Directions

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.
Originally published as Cinnamon Snaps in Country Woman March/April 2001, p29

Nutritional Facts

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

  • 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
  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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Reviews forCinnamon Snaps

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MY REVIEW
2124arizona User ID: 845443 268181
Reviewed Jun. 21, 2017

"These have the texture of ginger snaps, but the unexpectedly pleasing taste of cinnamon!"

MY REVIEW
agalleske User ID: 3525705 260673
Reviewed Feb. 2, 2017

"They weren't flat at all. I have been reading that at room temperature, eggs, butter, and milk bond and form an emulsion that traps air. During baking, the air expands, producing light, airy, evenly baked treats. So my eggs were at room temperature."

MY REVIEW
agalleske User ID: 3525705 260672
Reviewed Feb. 2, 2017

"Just made them exactly how recipe said. I used the butter flavored Crisco. They are heavenly. With my small 1" scoop, I made 50 cookies. baking soda wasn't an issue as one comment said. Just mix all dry ingredients together first to blend well. All the flavors blend very well. None overpower another ingredient. I am so excited to let my son, who has the severe milk allergy, try them. It is truly a blessing from God when I can find a normal recipe without milk in it. My family gets pretty picky when they get everything made from scratch."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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"

MY REVIEW
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!"

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