Cinnamon Crisp Cookies
Cinnamon Crisp Cookies are sweet, flavorful treats with warm cinnamon and molasses notes, perfect for cookie lovers and ideal for festive gatherings or everyday indulgence.
Ingredients
Instructions
- Cream together butter and sugar.
- Mix in egg and molasses.
- Incorporate flour with soda and cinnamon; blend well.
- Drop by teaspoons or roll into round balls onto a greased cookie sheet.
- Press them down just a little.
- Bake in a 350°F oven for 10 to 12 minutes.
- Dough keeps well in refrigerator for a while.
Tips & Substitutions
For a twist, consider adding chopped nuts or chocolate chips to the dough. If you prefer a less sweet cookie, reduce the sugar by a quarter cup. To ensure even baking, rotate the cookie sheet halfway through. If you want a spicier flavor, try adding a pinch of nutmeg. Using margarine instead of butter can yield a slightly different texture, making them crispier.
Serving Suggestions
Serve these Cinnamon Crisp Cookies with a cup of hot tea or coffee for a delightful afternoon snack. They also pair well with vanilla ice cream for a simple dessert that contrasts the warm spices. For a festive touch, consider serving alongside a slice of Mock Almond Roca or Dutch Rhubarb Pie at gatherings.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to three months. To reheat, warm in a 350°F oven for about 5 minutes to restore crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Crisp Cookies contains roughly 159 calories, with 1g protein, 15g carbohydrates, and 10g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture will be denser. Consider using half whole wheat and half all-purpose flour for a lighter cookie while still gaining some nutritional benefits.
What can I do if the dough is too sticky?
If the dough is too sticky to handle, chill it in the refrigerator for about 30 minutes. This will firm it up and make it easier to drop onto the cookie sheet. You can also lightly flour your hands when rolling the dough into balls.
How can I make these cookies more chewy?
To make the cookies chewier, try adding an extra egg yolk or substituting some of the white sugar with brown sugar. This will add moisture and enhance the chewiness of the cookies. Baking them for a shorter time will also help achieve that soft texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).