adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cinnamon Snap Cookies
Cinnamon Snap Cookies
0 Likes
Prep Time:
30 minutes
Cook Time:
12 minutes
Total Time:
162 minutes
Honey-sweetened cinnamon gingersnap cookies, perfect for bake sales and holiday trays.
Ingredients:
  • 2 cups + 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 12 tablespoons unsalted butter (3/4 cup or 1 1/2 sticks), at room temperature
  • 2/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup honey
  • Extra sugar and ground cinnamon for coating
Instructions:
  • Combine the flour and spices: Whisk together flour, baking soda, salt, cinnamon, ginger, and cloves until well mixed. Set aside.
  • In an electric mixer, cream butter and sugar until light and fluffy, about 4 minutes. Mix in honey, egg, and vanilla until well combined, scraping down the sides of the bowl as needed.
  • Incorporate dry ingredients into wet: Gradually blend the dry ingredients into the butter-sugar mixture until a smooth dough forms.
  • Divide the dough in half and shape each half into a 2-inch diameter log on a lightly floured surface. Wrap each log in plastic, smoothing out any bumps. Chill in the freezer for at least 2 hours, or preferably overnight.
  • Preheat the oven to 350°F.
  • Prepare the baking sheets: Use parchment paper or silicone mats to line two baking sheets.
  • Prepare the cinnamon sugar mixture by combining sugar and cinnamon to your taste preferences in a small bowl (such as 1/4 cup sugar to 1 teaspoon cinnamon). Adjust the ratio to suit your desired sweetness level.
  • Slice the dough into 1/4-inch rounds. Press one side of each round into the cinnamon sugar mixture, then place them sugar-side up on the baking sheet, allowing room for spreading during baking.
  • Bake at 350°F for 10 to 13 minutes or until dark golden-brown. Keep a close eye on them after 10 minutes to avoid burning. Cookies will puff up and stay soft when taken out of the oven, but will turn crisp as they cool.
  • Let the cookies cool on the sheet for a minute, then transfer to a wire rack to cool completely. Store in an airtight container for up to two weeks.

Similar Recipes