Cinnamon Snaps
- Ready In:
- 1hr 30mins
- Ingredients:
- 9
- Serves:
-
60
ingredients
- 3⁄4 cup shortening (Crisco, white)
- 1 cup packed brown sugar
- 1 egg
- 1⁄4 cup molasses
- 2 1⁄4 cups flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1⁄2 teaspoon salt
- cinnamon sugar, for rolling
directions
- 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.
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Reviews
-
Oh sooo good. Made these yesterday and there are very few left this morning! I really liked that these are so nice and mild -- probably why it's easy to eat so many! I used a cookie scoop instead of rolling, so I got 48 cookies. I also just sprinkled sugar over the balls before baking. Will definitely be making these again and again.
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Made these last week and everyone adored them! My partner hates ginger and I love the texture of ginger snaps so this was the perfect compromise cookie! easy to make. I also flash froze the majority of the dough in cookie balls and today I took out a few and baked them up quick for one of my kids to take in their lunch to school. Worked like a charm!
RECIPE SUBMITTED BY
Pabbit
United States
I have lived all over the USA but my heart is in the MidWest. I bake for fun, to the point where I have to keep a rolodex of people to give things to in order to spread it around!