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Cinnamon Crackle Cookies

This recipe is the compilation of many years of baking. I make these cookies for a holiday bazaar and year-round for our family. They freeze well. —Vicki Lair, Albert Lea, Minnesota
  • Total Time
    Prep: 15 min. Bake: 10 min./batch
  • Makes
    7 dozen

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 2 teaspoons cream of tartar
  • 2 teaspoons ground nutmeg
  • 2 teaspoons grated orange zest
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon salt
  • Additional sugar

Directions

  • In a large bowl, cream butter, shortening and sugars until light and fluffy, 5-7 minutes. Beat in egg and extracts. Combine the flour, cinnamon, baking soda, cream of tartar, nutmeg, orange and lemon zest and salt; gradually add to the creamed mixture.
  • Shape into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-15 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts
2 each: 116 calories, 5g fat (2g saturated fat), 13mg cholesterol, 132mg sodium, 16g carbohydrate (9g sugars, 0 fiber), 1g protein.
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Reviews

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Average Rating:
  • homemadewithlove
    Jan 31, 2018

    The aroma baking is wonderful and reminds you of the holidays. Always well received.

  • Irascible_Baker
    Mar 2, 2017

    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.

  • mamacita!
    May 15, 2016

    I halved the nutmeg and it was perfect!

  • JennatheBaker
    Oct 2, 2014

    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.

  • Lakjr
    May 19, 2013

    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!

  • jigglypuffcaitlin
    Dec 4, 2012

    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.

  • yellowbear
    Oct 28, 2012

    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.

  • delowenstein
    Sep 3, 2012

    I have made these cookies and they're a keeper in my book!

  • LeslieH
    Jan 31, 2012

    A nice cookie for dunking.

  • jigglypuffcaitlin
    Oct 17, 2011

    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.