Ingredients for Cinnamon Snaps
- Shortening
- Brown Sugar
- 1 large egg
- 1/4 cup molasses
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- Cinnamon Sugar
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How to Make Cinnamon Snaps
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and both sugars until light and fluffy.
- Beat in the egg and molasses.
- In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll the dough into small balls (about 1 inch in diameter).
- Place the dough balls onto the prepared baking sheets, leaving some space between each cookie.
- Lightly flatten each ball with a fork, making a criss-cross pattern.
- Bake for 8-10 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
17g
Fat
3g
Carbs
2g
