Cinnamon Snaps means I read blogs. Of course, I do.
I read all kinds of blogs. I read blogs with great photos. I read blogs that make me laugh. I read blogs from people I like, and I read the train wreck blogs too. In fact, those are my favorite!
I read blogs you never heard of and I read the famous blogs that make my toes curl with envy. So, of course, I read Simply Recipes. I mean who doesn’t right?
But as many blogs, as I read, what I don’t do all that often is cook something straight from another blog. Sure I get inspired by many of the wonderful things people are cooking out there, but in my case, it usually becomes a starting point and I go off in my own direction.
But not today. Today I have a cookie from Garrett McCord. He of Vanilla Garlic regularly makes appearances on the aforementioned Simply Recipes. This cookie comes from one of his star turns there. How did he get that plum gig? Lucky devil…
Anyway. It’s my kind of cookie. Not too sweet with an alluring texture. Both crisp and chewy. It has the bold bite of cinnamon, making it perfect for the holidays. Perfect for the weather. Perfect for savoring. Perfect for sharing. Just all around perfect. So I did not really change a thing. Except– well, I dipped mine in turbinado sugar instead of a cinnamon sugar mixture. Hey, I didn’t want to be accused of stealing his recipe…
makes 4 1/2 dozen
Reminiscent of an old-fashioned ginger snap. These cookies have the bright bite of cinnamon and a crisp yet chewy texture.
- 2 c + 2 tablespoons flour
- 1 1⁄2 t baking soda
- 1 T ground cinnamon
- 1⁄2 t ground ginger
- 1⁄4 t ground cloves
- 12 T unsalted butter, at room temperature
- 2⁄3 c sugar
- 1⁄2 t vanilla extract
- 1⁄4 c honey
- 1 large egg
- 1⁄4 c turbinado sugar, or more as needed
Sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Set aside.
Beat the butter and sugar together in an electric mixer on medium speed until light and fluffy. Add the honey, egg, and vanilla extract and beat for another minute on medium until well incorporated. Be sure to pause halfway through to scrape down the sides and bottom of the bowl.
Slowly mix in the dry ingredients and mix until they are incorporated into the dough and the dough is smooth.
Lightly flour a work surface and divide the dough into two equal parts. Lightly roll them out into logs about 2‑inches in diameter. Place them on pieces of plastic wrap and wrap them up and carefully smooth the logs out. Place in the freezer and chill at least 2 hours, preferably overnight.
Preheat the oven to 350 degrees F and line two baking sheets with parchment paper or silicone mats. Set aside a small bowl the turbinado sugar.
Slice the dough into 1/4‑inch rounds with a sharp knife. Take each round and press one side into the turbinado sugar. Place the dough round sugar-side up. Give the cookies plenty of space as they will spread when they bake.
Bake for 10–13 minutes or until a dark golden-brown. Be sure to watch them very carefully after 10 minutes as they can burn very quickly. The cookies will puff up a bit and remain soft once out of the oven. Don’t worry as they will become crisp as they cool. Allow the cookies to cool on the sheet for a minute before transferring to a wire rack to cool completely.
SERIOUS FUN FOOD