When I found this recipe, I was excited to try something just a little bit different. These cookies came out exactly like you'd expect. Dave couldn't get over the intense cinnamon flavor and how, just like a ginger snap, they were crispy without being dry.
I found the recipe on Mixingbowl.com, from poster Jeannieskitchen. She sourced the recipe to an issue of Taste of Home, submitted to them by Cathy Cain. The only adjustment I made to these cookies was minor--the recipe called to roll the cookies in sugar and then bake, but I decided to roll them in cinnamon sugar and then flatten them, like a Snickerdoodle. I don't know if they would have flattened and spread during the baking process, but this step certainly ensured they came out just like a snap-style cookie.
Cinnamon Snaps
1 cup brown sugar, packed
1 egg
1/4 cup molasses
2 1/4 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
cinnamon sugar for rolling
In a mixing bowl, cream shortening and brown sugar, scraping sides of bowl as necessary. Add egg and molasses and mix until combined. In a separate bowl, combine flour, baking soda, cinnamon and salt. Add flour mixture to creamed mixture in batches until thoroughly combined.
Form the dough into 1 inch balls and roll in cinnamon sugar. Place on an ungreased or parchment/silicone lined cookie sheet. Flatten with the bottom of a glass (or your favorite shot glass!).
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Bake at 350 degrees F for 10-12 minutes or until the edges have cracked and the tops have set. Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking. Cool on cookie sheet for a few minutes, then move to complete cooling on rack.
Makes 4 1/2 dozen.
Happy Baking,
The Cookie Princess
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