Best 4 Cinnamon Snaps Recipes
Cinnamon snaps, a delightful and timeless treat, have captured the hearts of sweet lovers for generations. Originating in the 19th century, these crisp, delicate cookies are characterized by their irresistible crunch, warm cinnamon flavor, and delicately sweet aftertaste. With their enduring popularity, cinnamon snaps have become a staple in many households, bringing joy and satisfaction to people of all ages. Whether you're a seasoned baker looking to perfect your cinnamon snap recipe or a novice cook eager to embark on a culinary adventure, this article will guide you through the process of creating the perfect cinnamon snaps. From selecting the finest ingredients to mastering the art of baking, we'll provide you with all the tips, tricks, and techniques you need to achieve cinnamon snap perfection.
Check out the recipes below so you can choose the best recipe for yourself!
CINNAMON SNAPS
Since I'm a longtime cinnamon fan, I decided to give traditional gingersnaps a different twist. My husband and son agree I spiced them up just right. We live on a ranch overlooking the ocean and also own a machine shop business.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg and molasses. Combine the flour, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Roll into 1-in. balls, then roll in granulated sugar., Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until cookies are set and tops are cracked. Remove to wire racks to cool.
Nutrition Facts : Calories 129 calories, Fat 6g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 144mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
CINNAMON SNAPS
Clipped this out of a magazine and only changed it a little. I cannot remember the magazine. These are like ginger snaps with cinnamon instead of ginger.
Provided by Pabbit
Categories Drop Cookies
Time 1h30m
Yield 60 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Cream shortening and sugar.
- Add eggs and molasses and mix.
- Separately mix together the flour, soda, cinnamon and salt.
- Add dry mix to wet gradually and mix in.
- Roll in 3/4" to 1" balls (your choice. Smaller balls yield 5 1/2 dozen. Large yield 4 1/2 dozen) using your hands.
- Roll in cinnamon sugar (I use 1 part cinnamon to 4 parts sugar).
- Bake 10-12 minutes until set and cracked.
- Cool on sheet for just a few seconds, until the cookies are transportable.
- Remove to wire rack to cool.
Nutrition Facts : Calories 59, Fat 2.7, SaturatedFat 0.7, Cholesterol 3.5, Sodium 64.6, Carbohydrate 8.3, Fiber 0.2, Sugar 4.3, Protein 0.6
CINNAMON SNAPS
A wonderfully spiced soft cookie from Taste of Home. My family loves them and I make them each year for Christmas. I have slightly changed the original recipe to use butter instead of shortening. I also double the recipe usually and freeze unbaked cookie ball for later use.
Provided by LisaSharon
Categories Dessert
Time 25m
Yield 48 cookies
Number Of Ingredients 9
Steps:
- In a mixing bowl, cream butter and brown sugar. Add egg and molasses. Combine the flour, baking soda, cinnamon and salt; gradually add to creamed mixture. Roll into 1 inch balls, then roll in additional sugar.
- Place balls 2 inches apart on ungreased baking sheets. Bake at 350 degrees Fahrenheit for 10-12 minutes or until cookes are just set and tops are cracked. Remove to wire racks to cool.
Nutrition Facts : Calories 71, Fat 3, SaturatedFat 1.9, Cholesterol 11.5, Sodium 105.5, Carbohydrate 10.4, Fiber 0.2, Sugar 5.4, Protein 0.8
CINNAMON SNAPS
I took these to a get together with friends a while back and I came home with a clean plate. They are very much like ginger snaps just with cinnamon.
Provided by Laura Mattingly
Categories Cookies
Time 10m
Number Of Ingredients 9
Steps:
- 1. In a large mixing bowl, cream shortening and brown sugar till light and fluffy. Beat in the egg and molasses. Combine the flour, baking soda, cinnamon and salt; gradually add to the creamed mixture. Roll into 1 inch balls, then roll in additional sugar.
- 2. Place 2 inches apart on ungreased baking sheets. Bake at 350* for 10-12 minutes or till cookies are set and tops are cracked. Remove to wire racks to cool.
Tips:
- Use high-quality cinnamon. The better the cinnamon, the better the snaps will taste. Look for Ceylon cinnamon, which has a more delicate flavor than Cassia cinnamon.
- Don't overmix the dough. Overmixing will make the snaps tough. Mix just until the ingredients are combined.
- Chill the dough before baking. This will help the snaps hold their shape and prevent them from spreading too much.
- Bake the snaps until they are just set. Overbaking will make them dry and brittle.
- Let the snaps cool completely before storing them. This will help them to keep their crisp texture.
Conclusion:
Cinnamon snaps are a delicious and easy-to-make treat that is perfect for any occasion. They are a great way to use up leftover cinnamon and can be made with a variety of different ingredients, making them a versatile and customizable cookie. Whether you are a seasoned baker or a beginner, you are sure to enjoy making and eating these classic cookies.
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