Cinnamon Snaps

The dough needs to be chilled for two hours to be easy to work with, but for a better flavor and texture keep these chilled overnight. The gluten relaxes and will make your cookies more tender.

Makes: 60Hands-on: 20 minutesTotal: 3 hoursDifficulty: Easy

Makes: 60


  • 1⁄2 cup unsalted butter, softened
  • 1⁄2 cup vegetable shortening
  • 2 1⁄2 cups sugar, divided
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 2 2⁄3 cups all-purpose flour
  • 1 tsp. cream of tartar
  • 1 tsp. baking soda
  • 1⁄2 tsp. salt
  • 2 tsp. plus 1 Tbsp. ground cinnamon, divided


  • Cream butter, shortening, and 2 cups sugar until light and fluffy. Add eggs one at a time, beating thoroughly after each egg. Add vanilla.
  • Mix flour, cream of tartar, baking soda, salt, and 2 teaspoons cinnamon together; stir in until well blended. Chill 2 hours.
  • Preheat oven to 350°F.
  • Combine remaining sugar and cinnamon in a shallow bowl. Using tablespoonfuls of dough, roll into balls, then roll in cinnamon-sugar mixture. Place on ungreased baking sheets about 2 inches apart.
  • Bake 20 minutes. Remove from oven when just barely done; allow to cool.