Cinnamon Crackle Cookies
Total TimePrep: 15 min. Bake: 10 min./batch
The aroma baking is wonderful and reminds you of the holidays. Always well received.
I substituted butter for the shortening and even chilled the dough for a couple of hours, but unfortunately, I couldn't get that puffed/cracked look. They spread into big, thin 3" cookies which gave them more crunch and crispiness than I was after, but overall, these are very tasty, plentiful and incorporate some uncommon flavors (I've never heard of lemon, almond and orange in cinnamon cookies, anyway). After the cookies sat out all day, I still couldn't walk through the house without getting warm-fuzzies from the aromatic cinnamon and ginger wafting around.
I halved the nutmeg and it was perfect!
I changed the recipe a little since I didn't have the lemon and orange zest. They still turned out great. I will be making these cookies again and again, especially for the holidays.
I agree, similar to a gingersnap. Chilling the dough is a good suggestion. These cookies constantly disappear from the cookie jar. Next time, I will not bake as long. I like them a little softer. But the flavor - oh my goodness! Fabulous!
I have been making these for some years, --definitely a 5-star recipe. I also sub in ginger instead of the nutmeg, because I don't like nutmeg. I also increase the cinnamon because we love the taste.
These are similar to, but better than, gingersnaps, in my opinion. I have been baking them for years now, and they have become a staple in my cookie repertoire. I have tried many, many cookie recipes, and this remains in the top 10 of all time, possibly even the top 5. They consistently bake up perfectly every time. I cannot recommend them highly enough.
I have made these cookies and they're a keeper in my book!
A nice cookie for dunking.
These cookies are amazing! The only changes I make are to sub powdered ginger in for the nutmeg. This is because I don't like nutmeg. And I also refridgerate the dough before rolling into balls, to make it easier.