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Cinnamon Snaps

recipe-cinnamon-snaps-1

Cook Time: 37 Minutes

Yield: 3 dozen cookies

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Ingredients

  • 1/2 C. butter
  • 1/4 C. Crisco® All-Vegetable Shortening
  • 1 C. brown sugar
  • 1 egg
  • 1/4 C. Grandma’s® Original Molasses
  • 1/4 C. all-purpose flour
  • 2 tsp. Clabber Girl® Baking Soda
  • 1/2 tsp. salt
  • 1 Tbsp. Spice Islands® Ground Saigon Cinnamon
  • 1/2 C. white sugar

Directions

  1. Cream butter, shortening and brown sugar, using an electric mixer.
  2. Add egg and molasses; mix well.
  3. Gradually add in flour, baking soda, salt and cinnamon.
  4. Roll dough into 1-inch balls, then roll the balls in 1/2 C. white sugar.
  5. Place balls 2 inches apart on an ungreased baking sheet.
  6. Flatten with a flat-bottomed drinking glass.
  7. Bake at 350ºF for 10 to 12 minutes, or until cookies are set and tops are cracked.
  8. Cool on wire rack.

Cinnamon Snaps

recipe-cinnamon-snaps-1

Cook Time: 37 Minutes

Yield: 3 dozen cookies

Ingredients

  • 1/2 C. butter
  • 1/4 C. Crisco® All-Vegetable Shortening
  • 1 C. brown sugar
  • 1 egg
  • 1/4 C. Grandma’s® Original Molasses
  • 1/4 C. all-purpose flour
  • 2 tsp. Clabber Girl® Baking Soda
  • 1/2 tsp. salt
  • 1 Tbsp. Spice Islands® Ground Saigon Cinnamon
  • 1/2 C. white sugar

Directions

  1. Cream butter, shortening and brown sugar, using an electric mixer.
  2. Add egg and molasses; mix well.
  3. Gradually add in flour, baking soda, salt and cinnamon.
  4. Roll dough into 1-inch balls, then roll the balls in 1/2 C. white sugar.
  5. Place balls 2 inches apart on an ungreased baking sheet.
  6. Flatten with a flat-bottomed drinking glass.
  7. Bake at 350ºF for 10 to 12 minutes, or until cookies are set and tops are cracked.
  8. Cool on wire rack.

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