Cinnamon Snaps Recipe
Cinnamon Snaps Recipe photo by Taste of Home

Cinnamon Snaps Recipe

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
   (16)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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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."

MY REVIEW
Reviewed Feb. 27, 2012

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

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