- 4-5 cups flour sifted, all purpose
- 1 cup butter softened (room temperature), unsalted
- 1 cup sugar
- 1 cup molasses
- 2 tsp. baking soda
- 2 Tbs. water warm
- 1 Tbs. ground cloves
- 1 Tbs. cinnamon I love Vietnamese cinnamon!
- 1 tsp. salt
Make the cookie dough:
Preheat oven to 350° F.
In a small bowl, dissolve the baking soda in the warm water.
In another small bowl, mix salt and spices. Set aside.
In a large mixing bowl, cream butter and sugar. (Moderate speed until light and fluffy.)
Add the molasses and the dissolved baking soda. Mix thoroughly on low speed.
In another bowl combine about 4 cups of the flour and spices together and slowly add to the creamed butter and sugar mixture, mixing thoroughly until the dough is soft. (Add more flour as needed on low speed.)
Roll out and bake:
Form a ball and roll out on a lightly floured surface and cut in desired shape. A thickness of about ⅛ inch works nicely.
Bake on parchment paper for 20 minutes or until just sightly dark around the edges.
Makes 3 about dozen cookies. These are a VERY crisp cookie with a "snap" and great for dunking!
Frequently Asked Questions:
- How long can I freeze these cinnamon snap cookies? You can freeze them in an airtight container with freezer paper between layers of cookies. Be sure they are completely cooled before storing. They will store nicely for up to 2 months. This is a great cookie to make in advance for Christmas.
- Do I have to refrigerate the cookies? No, you do not. You can store these in an airtight container at room temperature for about a week.
- Can I store the cookie dough? Yes, wrap the dough tightly and you can store it in the refrigerator for 3-5 days. You can then remove the dough, let it come to room temperature, roll out, cut and bake.
Calories: 1745kcal | Carbohydrates: 281g | Protein: 18g | Fat: 63g | Saturated Fat: 39g | Cholesterol: 162mg | Sodium: 2127mg | Potassium: 1861mg | Fiber: 6g | Sugar: 151g | Vitamin A: 1890IU | Calcium: 313mg | Iron: 13.5mg