Cinnamon Snaps

When I found this recipe, I was excited to try something just a little bit different.  These cookies came out exactly like you'd expect.  Dave couldn't get over the intense cinnamon flavor and how, just like a ginger snap, they were crispy without being dry.

I found the recipe on Mixingbowl.com, from poster Jeannieskitchen.  She sourced the recipe to an issue of Taste of Home, submitted to them by Cathy Cain.  The only adjustment I made to these cookies was minor--the recipe called to roll the cookies in sugar and then bake, but I decided to roll them in cinnamon sugar and then flatten them, like a Snickerdoodle.  I don't know if they would have flattened and spread during the baking process, but this step certainly ensured they came out just like a snap-style cookie.

Cinnamon Snaps

3/4 cup shortening
1 cup brown sugar, packed
1 egg
1/4 cup molasses
2 1/4 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
cinnamon sugar for rolling

In a mixing bowl, cream shortening and brown sugar, scraping sides of bowl as necessary.  Add egg and molasses and mix until combined.  In a separate bowl, combine flour, baking soda, cinnamon and salt.  Add flour mixture to creamed mixture in batches until thoroughly combined.

Form the dough into 1 inch balls and roll in cinnamon sugar.  Place on an ungreased or parchment/silicone lined cookie sheet.  Flatten with the bottom of a glass (or your favorite shot glass!).

Before

After

Bake at 350 degrees F for 10-12 minutes or until the edges have cracked and the tops have set.  Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking.  Cool on cookie sheet for a few minutes, then move to complete cooling on rack.

Makes 4 1/2 dozen.

Happy Baking,
The Cookie Princess