Thursday, December 23, 2010

Cinnamon Snap Cookies

These cookies were made from a recipe on Simply Recipes and they were a magnificent choice to try. They were easy to cut after freezing into logs and once they were baked...mmm...they tasted like cinnamon toast crunch cereal. Delightfully sweet and light.


2 cups flour
1 ½ tsp baking soda
½ tsp salt
1 Tbsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
12 Tbsp (1 cup) unsalted butter
2/3 cup sugar
½ tsp vanilla
¼ cup honey
1 large egg
Cinnamon & Sugar for coating (1/4 cup sugar, 1 tsp cinnamon)


1.       Sift together flour, soda, salt, cinnamon, ginger, and cloves
2.       Beat butter and sugar together with electric mixer on medium until fluffy; add honey, egg, and vanilla until incorporated
3.       Mix dry into wet ingredients until smooth
4.       Flour surface and divide dough into 2; roll into 2 inch logs. Place in plastic wrap and smooth. Freeze for 2 hours or more
5.       Heat oven to 350; line baking sheets with parchment paper
6.       Slice dough into ¼ inch rounds and coat in sugar mix
7.       Bake 10-13 minutes until dark golden brown—watch after 10 min, can easily burn

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