Cinnamon Snap Cookies

ChristmasBakingCookie

Crispy cinnamon snap cookies packed with ground cinnamon and sweetened with honey.

Photography Credit: Elise Bauer

It’s cookie time! Garrett has baked up some cinnamon snaps for us that are delightfully crispy. Enjoy! ~Elise

Back home in Southern California my family usually spends Christmas time around the fireplace with a large fire roaring. My brothers and I take turns bringing in more wood for the fire and my dad, who knows how to judge a fire, knows when to poke the logs to get a good blaze going. Then we all relax with a book and just enjoy the quiet of each other’s company or simply watch the glowing embers and talk.

I don’t have a fireplace in my apartment. I mean I do, but it’s a decorative one. The kind where you press a switch and two or three tiny flat flames flicker with less glow than most night lights. It certainly doesn’t heat the room worth a darn either. A good fire with family is probably what I miss most about not being with them this year.

These cookies are a comfort though. They snap, crunch, and pop like a good fire, and lots of cinnamon gives them plenty of warmth. In fact, if you could taste and savor a Christmas fire on your tongue I’m willing to bet it would taste like these cinnamon snap cookies.

Cinnamon Snap Cookies

Remember, the best way to enjoy these to share them with family. If they aren’t there then send some in the mail and enjoy them together over the phone.

Cinnamon Snap Cookies Recipe

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  • Prep time: 30 minutes
  • Cook time: 12 minutes
  • Dough chilling time: 2 hours
  • Yield: Makes about 4 1/2 dozen cookies.

Ingredients

  • 2 cups + 2 tablespoons all purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 12 tablespoons unsalted butter (3/4 cup or 1 1/2 sticks), at room temperature
  • 2/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup honey
  • 1 large egg
  • extra sugar and ground cinnamon for coating

Method

1 Whisk together the flour and spices: Vigorously whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves. Set aside.

2 Beat butter and sugar, add egg, vanilla, honey: Beat the butter and sugar together in an electric mixer on medium speed until light and fluffy, about 4 minutes. Add the honey, egg, and vanilla extract and beat for another minute on medium until well incorporated. Be sure to pause halfway through to scrape down the sides and bottom of the bowl.

3 Mix dry ingredients into wet: Slowly add the dry ingredients to the butter sugar mixture and mix until they are incorporated into the dough and the dough is smooth.

4 Work dough into logs, wrap in plastic, chill: Lightly flour a work surface and divide the dough into two equal parts. Lightly roll them out into logs about 2-inches in diameter. Place them on pieces of plastic wrap and wrap them up and carefully smooth the logs out. Place in the freezer and chill at least 2 hours, preferably overnight.

5 Preheat the oven to 350°F

6 Line baking sheets: Line two baking sheets with parchment paper or silicone mats.

7 Make cinnamon sugar: Set aside a small bowl and add some cinnamon and sugar in whatever proportions you enjoy best (I find 1/4 cup of sugar to a teaspoon of cinnamon is perfect for me, but taste and go with what works for you).

8 Slice dough into rounds, press in cinnamon sugar: Slice the dough into 1/4-inch rounds with a sharp knife. Take each round and press one side into the cinnamon sugar you mixed earlier. Place the dough round sugar-side up. Give the cookies plenty of space as they will spread when they bake.

9 Bake at 350°F for 10-13 minutes: Bake at 350°F for 10-13 minutes or until a dark golden-brown. Be sure to watch them very carefully after 10 minutes as they can burn very quickly. The cookies will puff up a bit and remain soft once out of the oven. Don't worry as they will become crisp as they cool. Allow the cookies to cool on the sheet for a minute before transferring to a wire rack to cool completely.

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Garrett McCord

Garrett McCord is a professional writer and recipe developer whose work has appeared in many print and online publications such as Gourmet Live, Saveur, Huffington Post, Smithsonian, and NPR. Past clients also include numerous food companies, wineries, and distilleries. Garrett writes about cocktails on his website, Coupe de Grace.

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Showing 4 of 13 Comments / Reviews

  • Breanna

    do we need to add in the ginger and cloves.

  • maureen

    My husband came back with whole cloves rather than ground. Can I substitute with say allspice. I would love to try this cookie. Been dying to find a great simple gingersnap cookie. Help!!

    Should not be a problem. Also, if you want a gingersnap, try this recipe. ~Garrett

  • Pattypro

    Garrett, these sound wonderful. Although I’m not going to do as much baking this Christmas, I think I’ll give these a go.
    Have you tried this dough rolled into balls, as opposed to sliced, and then dredged in the cinnamon sugar?

    I have not, but I doubt they would be crispy. ~Garrett

  • Karita

    Oh my goodness! I made these cookies last night for some holiday gift bags and before I knew it, I had eaten 4 of them!!! They are the new stars of my holiday baking lineup!

  • Sylvia

    Great cookies, but I do them a little simpler. I roll the dough into balls; dip in sugar mixture; place on sheet; I use a 1/4 ” jar lid to press down on the dough. They all turn out the same thickness and saves so much time and mess. Great recipe.

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