Cinnamon Snap Cookies

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

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


  • 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


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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  • Breanna

    do we need to add in the ginger and cloves.

    • Elise

      Hello Breanna, the ground ginger and ground cloves are important to the overall flavor of the cookies. If you leave them out, the taste will not be as full or complex.

  • 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

  • Dana

    Well, these didn’t turn out so well for me. They seemed crumbly and bland. I wanted more hard snap and a lot more cinnamon heat.

  • Julie

    I think these are our favorite cookie! I have made several batches and have mailed them to family. I use rapadura brown sugar which has a very course, sandy texture and I also add about 1/2 cup finely chopped pecans. They are addictive. Thanks for sharing the recipe.


  • amanda

    I’m a little younger (actually a lot) than a LOT of this people on this site and im trying theese out and their looking real good! I’m hoping that I can bring theese to the New Year’s party. THANK YOU! :)

  • Tom

    Why did you measured the butter in 12 tablespoons, it wouldn’t be more easier in cups or peraphs in grams?

    How so? 12 tablespoons = 1 1/2 cups. It’s a basic measurement conversion. Plus, in the United States, most butter wrappers indicate tablespoon measurements. As for grams, that would require people to have a scale.

    Personally, as a baker, I would rather put everything down in ounces as I find it far more reliable. ~Garrett

  • Nadya

    These cookies were very very tasty, cinnamon flavour is the best. I still have some in my tupperware. How long can I keep them for?

    You can keep them for about a week in an airtight container. Maybe a month or two if that container is in the freezer. ~Garrett

  • Leah

    HELP! At a 2in diameter and 1/4in slice, I am only getting a little over 2 dozen cookies! Where did I goof?

    Not sure. I use an actual ruler in my baking so I have everything exact (a trick taught to me by my pastry instructor). Double check the widths of everything. ~Garrett

  • Elizabeth

    Can these cookies be frozen?

    You have to freeze the dough so I would just do that and then bake them as needed, but, yes, you could freeze the cookies in an airtight container. However, they would be best when freshly baked. ~Garrett

  • 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.

  • 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!

  • 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