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.
Siobhan Hutchings
Hi there. We don't get shortening in Zimbabwe, so do you think margarine would be ok? Also - why do you put baking soda in. Whilst mine were lovely they lacked the snap as they were quite puffy (I put less baking soda in than the recipe said).
Love all your recipes - I just have to convert certain ingredients to what is available, so doing lots of experimenting 😀
Wendy Sondov
I haven't tried this recipe with margarine> You can certainly make cookies with margarine, it just might change the texture and may be why you don't have the snap you are looking for. Baking soda does several jobs in baking cookies; it helps develop color and flavor quickly (less baking soda would give you less color and flavor), it weakens the gluten connection which encourages spreading and more even baking (less baking soda could actually cause the cookie to rise more). Baking is chemistry. Unlike cooking, where you can switch and swap ingredients easily, baking depends on the ingredients for chemical reactions to create a specific outcome. I always try to bake a recipe exactly as written the first time, then make changes to taste. As you can't get shortening in Zimbabwe, I recommend using recipes calling for margarine/butter/oil for more confidence that the recipe will turn out as intended. Sometimes substitutions can be made with very little difference and other times you get a completely different taste or texture.
Esther
Just awesome!!! Perfect!!!!
👍👍👍👍👍
Wendy Sondov
Thanks, Esther! I'm glad to hear hat you are enjoying these cookies. I'm a huge cinammon fan!
Amy
I am having difficulty finding the extra fine granulated sugar. Will regular granulated work in this recipe?
Wendy Sondov
Hi, Amy. First, yes I think these will work with regular granulated sugar, though the texture might be a bit different. However, an easy solution could also be to pulse the sugar a few times in a food processor or blender to create your own extra fine sugar! Also, in the US, the ultra fine sugar is often called "Bakers' Sugar" and is sold in a box that looks like a cardboard milk carton. Maybe that will help you locate it in the future. Happy baking!
Nup
Can we use butter for shortening?
Wendy Sondov
Shortening is used for texture. It produces a light crispiness. You can use butter, but I don't think the cookies will have the same snap.
Daliana
Thoughts on making the dough ahead of time and freezing?
The Monday Box
Hi, Daliana! I think you could absolutely make this ahead and freeze the dough. However, I wouldn't freeze it immediately. The recipe calls for letting the dough chill 2-hours-overnight. I would freeze the dough after it chills (perhaps the next day) to ensure that the flavors and texture have had time to do their chemistry magic. 🙂 Happy baking!
Daliana
Just finished baking them (after leaving them on the fridge overnight). They were delicious! I love that they are crunchy! I’m sure I’ll be making them again. Thank you!
The Monday Box
So glad you are enjoying them, Daliana! I appreciate your coming back to tell me and leaving the 5 star review. 🙂 Thank you!
Sheree Thomas
Thank you for sharing this recipe on the Simply Sweet Home Linky Party. You were my choice for this week's feature. Be sure to go by the blog and grab your I've been featured button.
April J Harris
I love a good crunchy cookie, Wendy, and I love cinnamon too! Thank you for sharing these pretty treats with us at the Hearth and Soul Link Party. Hope to 'see' you again this week. Sharing on the Hearth and Soul Facebook page later today 🙂
Kat (The Baking Explorer)
They look gorgeous, I'm so glad Autumn is here!
The Monday Box
Thanks, Kat! I'm glad about Autumn, but am always aware that Autumn means winter is around the corner!
frugal hausfrau
What a great cookie, Wendy! I know I'd love them! Thanks for sharing with us at Throwback Thursday!
Mollie
The Monday Box
Thanks for hosting Throwback Thursday, Mollie! I'm glad you like these Cinnamon Snaps!
Miz Helen
Your Cinnamon Snap Cookies look wonderful, sure wish I had one right now! Thanks so much for sharing with us at Full Plate Thursday. Have a great weekend and come back soon!
Miz Helen
The Monday Box
Thanks, Miz Helen! It's always fun to share at Full Plate Thursday!
Reeni
I'd much rather eat your cookies than the Imperial ones! Yours are so much prettier and more delicious looking! I like the crunchy sugar on top like snowflakes. I would dip and dunk my little heart out.
The Monday Box
Thanks, Reeni! Isn't it funny how we eat with our eyes first. I can't post something that isn't cute or pretty, even if it tastes great. These are the perfect cookies for dipping and dunking. 🙂
Tricia @ Saving room for dessert
I love a good cinnamon cookie and this one looks perfect. Crisp and sweet on top and so pretty too! Another amazing cookie recipe!
The Monday Box
Thank you, Tricia! I was excited to find this recipe and even more excited when it turned out to be delicious! 🙂
Ashley
I'm with you - I am a sucker for just about anything with cinnamon! These snaps look fantastic! Perfect for with coffee or a steaming mug of tea!
The Monday Box
Thanks, Ashley! A crunchy cinnamon cookie and tea sounds really good to me!
Debbie
Cinnamon is also a favorite of mine. Looking forward to trying these!
The Monday Box
I hope you enjoy them as much as I do, Debbie! I upped the cinnamon just a bit from the original recipe so that the taste is truly cinnamon. 🙂
Chris Scheuer
These look wonderful Wendy. I adore a crisp, autumn spiced cookie, I will definitely be trying them!
The Monday Box
Thanks, Chris! The crisp texture is a winner with this one! Sometimes the best recipes have been around "forever" . 🙂