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Cinnamon Snap Cookies

Delightfully crispy on the outside and chewy on the inside, these Cinnamon Snap Cookies are spiced with aromatic cinnamon and nutmeg, making them a perfect treat for cozy winter gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 2 tablespoons ground cinnamon
  • 0.5 teaspoon ground nutmeg
Wet Ingredients
  • 1.5 cups brown sugar
  • 1 cup unsalted butter, softened Make sure it is at room temperature.
  • 2 large eggs
  • 1 teaspoon vanilla extract
For Rolling
  • 0.25 cup sugar For rolling the cookie dough balls.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and nutmeg until evenly mixed.
  3. In a separate bowl, cream the softened butter and brown sugar together until light and fluffy, about 2-3 minutes.
  4. Beat in the eggs, one at a time, along with the vanilla extract, mixing until well combined.
  5. Gradually add the dry mixture to the wet mixture, stirring until just combined.
  6. Scoop out tablespoon-sized portions of dough and roll them into balls, then roll each ball in the sugar until well coated.
  7. Arrange the cookies on a baking sheet lined with parchment paper, leaving space in between each for spreading.
Baking
  1. Bake in the preheated oven for about 10 to 12 minutes, or until the edges are lightly golden.
  2. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Consider refrigerating the dough for at least 30 minutes before baking to deepen the flavors. Store cookies in an airtight container at room temperature for up to a week.