cinnamon snap cookies
(1 rating)
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I always make these at Christmas, but they are wonderful year-round! My mom can eat thses by the handful with coffee if I let her. Very subtly spicy and perfect with coffee.
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(1 rating)
Ingredients For cinnamon snap cookies
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1/2 cbutter, unsalted
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3/4 cbrown sugar, firmly packed
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1/2 tspsalt
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1 1/2 Tbspground cinnamon
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1/8 tspcinnamon oil (optional)
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1 lgegg
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2 Tbsplight corn syrup
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1 2/3 call purpose flour
How To Make cinnamon snap cookies
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1In a medium mixing bowl, cream butter, sugar, baking soda, salt, cinnamon and cinnamon oil (if using). Beat in the egg and syrup. Add the flour and beat until smooth. Divide the dough in half and shape each half into a disk, like a hockey puck. Wrap and refrigerate for an hour or overnight.
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2Heat oven to 350 deg. F. Grease or line with parchment 2 baking sheets.
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3Roll the dough to 1/8" thick. Cut with a cookie cutter and transfer them to prepared baking sheets. Bake cookies for 12-13 minutes. (Cookies should be crisp, but not hard.) Remove cookies from the oven and transfer to a wire rack to cool completely.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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