HomeRecipesCinnamon Snowflake Snaps
Cinnamon Snowflake Snaps
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A cookie with crispy & crunchy edges, perfect to dunk in milk!


Ingredients
34 cup
unsalted butter, softened
34 cup
packed brown sugar
1
egg
12 cup
fancy molasses
3 cups
all-purpose flour
2 tsp
package (one or another):
Cinnamon Cinnamon
Apple Pie SpiceApple Pie Spice
12 tsp
baking soda
12 tsp
salt

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (includes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. Using a stand mixer (with paddle attachment) or hand mixer, on medium speed, beat butter with sugar, about 2 min. Beat in egg, then molasses.  
  2. In a separate bowl, whisk together flour, Cinnamon or Apple Pie Spice, baking soda, and salt.  Gradually add to creamed mixture and mix until well combined.  
  3. Form dough into a ball. Divide in two. Using a floured rolling pin, roll out to 14” thick on two floured Sheet Pan Liners. Place on Sheet Pans. Cover with plastic wrap and refrigerate 30 min, until firm. If making ahead, do not roll out and cover in plastic wrap; refrigerate up to 1 week or freeze up to 2 months.  
  4. Preheat oven to 350° F.  
  5. Remove one rolled out dough from liner; place on lightly floured surface. Cut into shapes using cookie cutters. Reroll scraps of dough and continue to cut until it’s used up. Place on Sheet Pan lined with Sheet Pan Liner. Don’t overcrowd.  
  6. Bake, one sheet at a time, until firm, 16–18 min. Rest in pan 5 min, then transfer to Cooling Racks. Repeat with remaining dough. Cookies will keep well in an air-tight container, at room temperature, up to 5 days. Or freeze up to 2 months. 
Tips

To make a cookie ornament, using a straw, poke out a small hole in each cookie before baking. After baking, thread hole with a pretty ribbon or string.

For really snappy cookies, roll dough between 18” – 14” thick. Start checking for doneness after 12 min. They should be firm out of the oven but will continue to crisp up while cooling.  

Nutritional Information

Per serving: Calories 130, Fat 5 g (Saturated 3 g, Trans 0.1 g), Cholesterol 20 mg, Sodium 65 mg, Carbohydrate 19 g (Fiber 0 g, Sugars 9 g), Protein 2 g.

Cinnamon Snowflake Snaps
2 hrs (includes 30 min chill time)
30 cookies
$0.14/serving
What you'll need
Cinnamon Cinnamon
Cinnamon
80 Reviews
$7.95
Apple Pie SpiceApple Pie Spice
Apple Pie Spice
60 Reviews
$7.95
Sheet PanSheet Pan
Sheet Pan
32 Reviews
$25.00
Sheet Pan LinerSheet Pan Liner
Sheet Pan Liner
60 Reviews
$22.00
Cooling Rack (Set of 2) Cooling Rack (Set of 2)
Cooling Rack
(Set of 2)
32 Reviews
$25.00
HomeRecipesCinnamon Snowflake Snaps
Cinnamon Snowflake Snaps
Recipe description
Cinnamon Snowflake Snaps
Share it!

Ingredients
34 cup
unsalted butter, softened
34 cup
packed brown sugar
1
egg
12 cup
fancy molasses
3 cups
all-purpose flour
2 tsp
package (one or another):
Cinnamon Cinnamon
Apple Pie SpiceApple Pie Spice
12 tsp
baking soda
12 tsp
salt
2 hrs (includes 30 min chill time)
30 cookies
$0.14/serving

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (includes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. Using a stand mixer (with paddle attachment) or hand mixer, on medium speed, beat butter with sugar, about 2 min. Beat in egg, then molasses.  
  2. In a separate bowl, whisk together flour, Cinnamon or Apple Pie Spice, baking soda, and salt.  Gradually add to creamed mixture and mix until well combined.  
  3. Form dough into a ball. Divide in two. Using a floured rolling pin, roll out to 14” thick on two floured Sheet Pan Liners. Place on Sheet Pans. Cover with plastic wrap and refrigerate 30 min, until firm. If making ahead, do not roll out and cover in plastic wrap; refrigerate up to 1 week or freeze up to 2 months.  
  4. Preheat oven to 350° F.  
  5. Remove one rolled out dough from liner; place on lightly floured surface. Cut into shapes using cookie cutters. Reroll scraps of dough and continue to cut until it’s used up. Place on Sheet Pan lined with Sheet Pan Liner. Don’t overcrowd.  
  6. Bake, one sheet at a time, until firm, 16–18 min. Rest in pan 5 min, then transfer to Cooling Racks. Repeat with remaining dough. Cookies will keep well in an air-tight container, at room temperature, up to 5 days. Or freeze up to 2 months. 
What you'll need
Cinnamon Cinnamon
Cinnamon
80 Reviews
$7.95
Apple Pie SpiceApple Pie Spice
Apple Pie Spice
60 Reviews
$7.95
Sheet PanSheet Pan
Sheet Pan
32 Reviews
$25.00
Sheet Pan LinerSheet Pan Liner
Sheet Pan Liner
60 Reviews
$22.00
Cooling Rack (Set of 2) Cooling Rack (Set of 2)
Cooling Rack
(Set of 2)
32 Reviews
$25.00
Tips

To make a cookie ornament, using a straw, poke out a small hole in each cookie before baking. After baking, thread hole with a pretty ribbon or string.

For really snappy cookies, roll dough between 18” – 14” thick. Start checking for doneness after 12 min. They should be firm out of the oven but will continue to crisp up while cooling.  

Nutritional Information

Per serving: Calories 130, Fat 5 g (Saturated 3 g, Trans 0.1 g), Cholesterol 20 mg, Sodium 65 mg, Carbohydrate 19 g (Fiber 0 g, Sugars 9 g), Protein 2 g.

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