Cinnamon Snaps
Cinnamon Snaps are delightful cookies that balance the richness of butter with the warm embrace of cinnamon and sugar. Their crisp exterior and soft, chewy center make them perfect for sharing with friends or enjoying with a cup of tea. These cookies are a nostalgic treat that everyone will love.
Ingredients
Instructions
- Heat oven to 375°.
- Beat butter and 3/4 cup sugar until light and fluffy.
- Beat in egg and vanilla extract.
- Combine flour, baking soda, baking powder, and salt.
- Gradually add to butter mixture, mixing well.
- Combine cinnamon and remaining 3 tablespoons sugar in a small bowl.
- Roll dough into 1-inch balls and roll in the sugar/cinnamon mixture.
- Place 2 inches apart on a lightly buttered cookie sheet.
- Bake 11 to 12 minutes or until light golden brown.
- Let stand on the cookie sheet.
- Transfer to wire cooling racks.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of some or all of the white sugar. If you don’t have butter, coconut oil can be a good substitute, though it may slightly alter the texture. To achieve uniform baking, use a cookie scoop. Chill the dough for about 30 minutes before rolling to help maintain shape. This recipe is a great way to use leftover cinnamon from other baking projects.
Serving Suggestions
These Cinnamon Snaps are delightful on their own but can be enhanced with a glass of milk or a cup of tea. For a festive touch, serve them alongside a scoop of vanilla ice cream or with a fruit compote. They pair beautifully with the flavors of Special K Cookies, making a perfect dessert platter for gatherings.
Storage & Reheating
Store leftover Cinnamon Snaps in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer bag for up to three months. To enjoy them again, simply thaw at room temperature or warm them briefly in the oven for a fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Snaps contains roughly 89 calories, with 2g protein, 18g carbohydrates, and 1g 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 reduce the sugar in this recipe?
Yes, you can reduce the sugar by about 1/4 cup without significantly affecting the texture. However, keep in mind that it may alter the sweetness level, so taste the dough before baking. If you prefer a less sweet cookie, this adjustment can work well.
What can I use instead of all-purpose flour?
If you need a gluten-free option, you can substitute all-purpose flour with a 1:1 gluten-free baking blend. Make sure it contains xanthan gum to help with structure. Alternatively, for a healthier twist, almond flour can be used, but this may change the texture and flavor.
How can I make these cookies more chewy?
To achieve a chewier texture, try adding an extra egg yolk to the dough. This increases moisture and fat content, resulting in softer cookies. Additionally, avoid overbaking; take them out of the oven when they are just set, as they will continue to firm up as they cool.
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).