Fall is in the air and the temperatures are dropping. A cozy mug of tea, coffee, or cocoa hits the spot, especially when accompanied by Cinnamon Snap Cookies, full of warming spices and a crunchy snap.
Why you'll love this recipe
- If you love cinnamon this will be a favorite cookie. These crunchy treats are like ginger snaps with warm cinnamon flavor instead of the ginger.
- The perfect year round cookie, cinnamon snaps are delicious with ice cream or a warm drink.
- These crunchy cookies are ideal for sending a taste of home in care packages.
Cinnamon is one of my favorite flavors, so it’s no surprise that there are numerous Monday Box recipes that feature cinnamon.
A Monday Box recipe search will show cinnamon bread, cinnamon cake, cinnamon cookies, twists, snowballs, and now Cinnamon Snap Cookies.
There is something about the sweet-spicy, comforting taste of cinnamon that makes all kinds of baked goods better. The kitchen smells amazing as they bake, too!
Cinnamon Snap Cookies are a cookie jar staple and a care package favorite. When kept in an airtight container, these cookies stay crisp and delicious with their signature snap, for at least 2 weeks, and are sure to add a bit of spicy to anyone’s day.
Ingredients
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- Combine the ingredients to form the cookie dough.
- Cover the dough in plastic wrap and refrigerate for 2 hours-overnight.
- When ready to bake, roll dough thin between two sheets of parchment paper. Cut into shapes with cookie cutters.
- Place the cookies on a parchment lined cookie sheet. Sprinkle with decorating sugar and gently press the sugar into the dough. Bake until golden brown.
Storage
Store cinnamon snaps at room temperature in an airtight container for up to two weeks. If the cookies are exposed to humidity they will soften.
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Cinnamon Snaps
Ingredients
- 3 tablespoons water
- ½ cup dark brown sugar packed
- ½ teaspoon baking soda dissolved in 1 tablespoon cold water
- ½ cup shortening
- ½ cup extra fine granulated white sugar
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons ginger
- ¼ teaspoon salt
- Decorating sugar
Instructions
- In a small bowl, microwave 3 tablespoon of water until very hot. Add brown sugar and stir until dissolved. Set aside to cool to lukewarm.
- In the bowl of a stand mixer, cream shortening and granulated sugar.
- Beat in brown sugar syrup and dissolved baking soda.
- In a medium bowl, whisk together flour, cinnamon, ginger, and salt.
- Gradually, add dry ingredients into creamed mixture and beat at medium speed to form a stiff dough. If dough is crumbly, rather than a solid ball, continue mixing and add up to 2 tablespoons of water until a dough ball forms.
- Wrap dough in plastic wrap and refrigerate for 2 hours-overnight.
- When ready to bake, preheat oven to 375° F and line a baking sheet with parchment paper.
- Roll dough thin, about ⅛”, between two sheets of parchment paper. Slice into rectangles or cut into shapes with cookie cutters.
- Place the cookies ½” apart on the prepared cookie sheet. Sprinkle with decorating sugar and gently press the sugar into the dough.
- Bake for 8-10 minutes until uniformly golden brown.
- Cool on the baking sheet for 3-5 minutes then transfer to a wire rack to cool completely.
- Store at room temperature in an airtight container for at least two weeks. If the cookies are exposed to humidity they will soften.
Notes
- Vegetable shortening is required to create the crisp texture. Using butter will not give the same results.
- Instead of decorating sugar, top these spice cookies with cinnamon sugar or turbinado sugar.
- These cookies make great Christmas time gifts. They can be made ahead and are easy to package in gift bags.
- To keep the cookies crisp, they must be stored as airtight as possible.
- Wrap small stacks of 2-4 cookies in plastic wrap.
- Place columns of cookie stacks in freezer weight ziplock bags or plastic storage containers removing as much air as possible before sealing.
Nutrition
First Published: October 15, 2016. Last Updated: December 12, 2024. Updated for additional information, improved photos, and better reader experience.
Carol
Great, crisp and easy to use dough! I refrigerated overnight and made 50 cutouts this morning. I baked a little less than indicated.