Cinnamon Snap Cookies
5 from 1 vote

Cinnamon Snap Cookies

Adapted from Imperial Sugar
Makes 48 cookies made with 2” cutter
Author Wendy Sondov


  • 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 sugar
  • 2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 2 teaspoons ginger
  • ¼ teaspoon salt
  • Decorating sugar


  1. In a small mixing bowl, microwave 3 tablespoon of water until very hot. Add brown sugar and stir until dissolved. Set aside to cool to lukewarm.
  2. In the bowl of an electric mixer, cream shortening and granulated sugar.
  3. Beat in brown sugar syrup and dissolved baking soda.
  4. In a large mixing bowl, whisk together flour, cinnamon, ginger, and salt.
  5. Gradually, dry ingredients into creamed mixture 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.
  6. Wrap dough in plastic wrap and refrigerate for 2 hours-overnight.
  7. When ready to bake, preheat oven to 375° F and line a baking sheet with parchment paper.
  8. Roll the dough thin, about 1/8”, between two sheets of parchment paper. Slice into rectangles or cut into shapes with cookie cutters.
  9. Place the cookies 1/2” apart on the prepared cookie sheet. Sprinkle with decorating sugar and gently press the sugar into the dough.
  10. Bake for 8-10 minutes until uniformly golden brown.
  11. Cool on the baking sheet for 3-5 minutes then transfer to wire racks to cool completely.
  12. Store at room temperature in an airtight container for at least two weeks. If the cookies are exposed to humidity they will soften.

Packing Tips

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.