Cinnamon Snaps

star rating (4) rate this recipe »
Recipe photo

Cinnamon Snaps

star rating (4) rate this recipe »
Published prior to 2008

Gingersnaps, always gingersnaps… How about cinnamon snaps? These thin, crisp cutout cookies are for those of you in love with this aromatic spice.

1/2 cup (1 stick, 4 ounces) unsalted butter
3/4 cup (5 5/8 ounces) brown sugar,  packed
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
1/8 teaspoon cinnamon oil, optional
1 large egg
2 tablespoons (7/8 ounce) cinnamon syrup  (if you have it) or light corn syrup (1 1/2 ounces)
1 2/3 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour

To prepare the dough: In a medium-sized mixing bowl, cream together the butter, sugar, baking soda, salt, ground cinnamon, and cinnamon oil. Beat in the egg and syrup. Add the flour, beating until smooth. Divide the dough in half, and shape each half into a smooth-edged disk (like a hockey puck). Wrap and refrigerate for 1 hour, or overnight.

Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

To shape and bake the cookies: Working with one half of dough at a time, roll the dough 1/8" thick. Use a cutter to cut the shapes of your choice, and transfer them to the prepared baking sheets. Bake the cookies for 12 to 13 minutes; this will make a cookie that’s crisp, but not hard. (If you have any doubts about your oven’s temperature or baking time, bake one cookie first, allow it to cool, and see if it’s the texture you like.) Remove the cookies from the oven, and cool them on the pan for 5 minutes before transferring to a rack to cool completely.
Yield: about 7 dozen 2" to 2 ½" cutout cookies.

Variation: Maple Snaps
Substitute maple sugar for the brown sugar; maple syrup for the cinnamon syrup, and maple flavor for the cinnamon oil.


  • star rating 12/06/2013
  • from KAF Community
  • This is an addendum to my review from last year. I decided to try this recipe as slice and bake cookies, rather than as a rolled out dough. It worked beautifully! I divided the dough in half and formed each into a long roll about 1 1/2" in diameter. After refrigerating overnight, I sliced each roll into 1/8 - 1/4 inch slices. I still didn't get 7 dozen cookies, but they are really good! Don't be afraid to try this recipe.
  • star rating 12/18/2012
  • from KAF Community
  • Mixed review from me. The dough was very soft and difficult to work with. Rather than trying to reroll the scraps, I used a cookie scoop to make small mounds and the flattened them with a spice bottle dipped in sugar. My cookies must have been bigger than the recipe specified because I didn't get anywhere near 7 dozen cookies. All that said, the flavor of the cookies is wonderful. I didn't use cinnamon oil because I didn't have any. The cinnamon flavor was clear, but not overpowering. If you decide to try these, keep the dough chilled when not using it and use a small, very simply shaped cutter (circle, square), or treat this as drop cookie recipe
    Thank you for trying this recipe and for the feedback. I am sorry it was not a manageable dough. Keeping it as cool as you can for as long as you can seems to be the best idea. And working with it quickly. If you have any other questions, please contact us at 1-800-827-6836. Elisabeth
  • star rating 12/18/2009
  • Crystal from Goodyear, AZ
  • Awesome recipe!!!! Everyone in my family is a cinnamon lover and these were a HIT! Recipe was very easy to work with (I'm not sure what problems the other baker was having) so long as you use flour to dust work surfaces, etc, like all rolled cookie recipes. Made for a very crispy, flavorful cookie that's perfect with coffee; not too sweet, not to cinnamon-y - just right!!!
  • star rating 12/12/2009
  • cindy leigh from ct
  • I made the recipe as written, following instructions and double checking amounts. I refrigerated the dough as instructed, and when I rolled it out, it was a gooey mess. I had to add almost double the amount of flour called for just to get it to roll out and cut. It only made 2 dozen cookies, and I used 2" star cutters. Are you sure your amount of flour is correct? This was a big waste of time and expensive ingredients. The flavor is just so-so. Don't waste your time with this one.
    I'm sorry you didn't like the recipe. Give us a call at the BAker's Hotline and we'll be happy to troubleshoot it with you. Molly @ KAF