Cinnamon Snaps Recipes

CINNAMON SNAPS

Steps:

• In a mixing bowl, cream butter and brown sugar. Add egg and molasses. Combine the flour, baking soda, cinnamon and salt; gradually add to creamed mixture. Roll into 1 inch balls, then roll in additional sugar.
• Place balls 2 inches apart on ungreased baking sheets. Bake at 350 degrees Fahrenheit for 10-12 minutes or until cookes are just set and tops are cracked. Remove to wire racks to cool.

CINNAMON SNAPS

Steps:

• 1. In a large mixing bowl, cream shortening and brown sugar till light and fluffy. Beat in the egg and molasses. Combine the flour, baking soda, cinnamon and salt; gradually add to the creamed mixture. Roll into 1 inch balls, then roll in additional sugar.
• 2. Place 2 inches apart on ungreased baking sheets. Bake at 350* for 10-12 minutes or till cookies are set and tops are cracked. Remove to wire racks to cool.

CINNAMON ROLLS IN A SNAP

Steps:

• In a large bowl, combine biscuit mix and milk. Turn onto a floured surface; knead 8-10 times. Roll the dough into a 12-in. x 10-in. rectangle. Spread with butter. Combine the sugar, cinnamon and raisins if desired; sprinkle over butter. , Roll up from a long side; pinch seam to seal. Cut into 12 slices; place with cut side down on a large greased baking sheet. , Bake at 450° for 10-12 minutes or until golden brown. Meanwhile, combine the icing ingredients; spread over warm rolls. Serve warm.

PEANUT BUTTER CINNAMON SNAP COOKIES

Steps:

• In a large bowl, cream butter, peanut butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, molasses and orange juice. In another bowl, whisk flour, cinnamon and baking soda; gradually beat into creamed mixture., Divide dough into 3 portions. Shape each into a disk; wrap tightly. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 3¼-in. star-shaped cookie cutter. Place 2 in. apart on parchment paper-line baking sheets. Bake until edges are firm / edges begin to brown, 8-10 minutes. Remove from pans to wire racks to cool completely., Combine glaze ingredients; drizzle over cookies. Let stand until set. Store between pieces of waxed paper in airtight containers.

CINNAMON SNAPS

Steps:

• Preheat oven to 350 degrees F.
• Cream shortening and sugar.
• Add eggs and molasses and mix.
• Separately mix together the flour, soda, cinnamon and salt.
• Add dry mix to wet gradually and mix in.
• Roll in 3/4" to 1" balls (your choice. Smaller balls yield 5 1/2 dozen. Large yield 4 1/2 dozen) using your hands.
• Roll in cinnamon sugar (I use 1 part cinnamon to 4 parts sugar).
• Bake 10-12 minutes until set and cracked.
• Cool on sheet for just a few seconds, until the cookies are transportable.
• Remove to wire rack to cool.