Cinnamon Snap
Get ready to elevate your cookie game with these irresistible Cinnamon Snaps, a perfect fusion of spicy-sweet cinnamon and rich molasses. These delightful cookies are perfectly crisp on the edges with a soft, chewy center that will have you reaching for seconds. Made with pantry staples like all-purpose flour, brown sugar, and ground cinnamon, these treats are as easy to whip up as they are delicious. Rolled in granulated sugar for a sparkling, crackled finish, they're baked to perfection in just 10 minutes, making them a quick and satisfying homemade dessert. Ideal for holiday cookie swaps or everyday indulgence, Cinnamon Snaps are a flavor-packed treat that stays fresh for days in an airtight container. Whether paired with a steaming cup of tea or enjoyed on their own, these cookies are guaranteed to warm your heart and sweeten your day!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 0.75 cups unsalted butter (softened)
- 1 cups granulated sugar
- 0.5 cups brown sugar (packed)
- 1 large egg
- 1.5 teaspoons vanilla extract
- 2 tablespoons molasses
- 0.25 cups granulated sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, ground cinnamon, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the egg, vanilla extract, and molasses to the butter mixture. Beat until well combined, scraping down the sides of the bowl as needed.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to over-mix.
Scoop out 1 tablespoon of dough and roll it into a ball. Repeat with the remaining dough.
Place the 1/4 cup of granulated sugar in a small bowl. Roll each dough ball in the sugar to coat it completely.
Arrange the dough balls on the prepared baking sheets, leaving about 2 inches of space between each one to allow for spreading.
Bake in the preheated oven for 9-11 minutes, or until the cookies are set around the edges but still soft in the center. Avoid overbaking for the best texture.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies once cooled, and store any leftovers in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
3800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.2 g | 198% | |
| Saturated Fat | 93.6 g | 468% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 607 mg | 202% | |
| Sodium | 2626 mg | 114% | |
| Total Carbohydrate | 585.0 g | 213% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 396.5 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 330 mg | 25% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1144 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
