These crispy, Cinnamon Crackle Cookies are pure holiday coziness! The combination of the citrus zest paired with the buttery, warm cinnamon spices pair beautifully with a cup of tea!
If you prefer a softer cookie, try my Brown Butter Cinnamon Crinkle Cookies!
Today we’re talking about the ultimate holiday cookie recipe…the Cinnamon Crackle Cookie. This is for those of you who like a crisp, buttery cookie with warm spices and a subtle-citrus kick.
If you like a gingersnap cookie or a molasses cookie, this cookie will be added to your list of favorites. But even if you don’t prefer either of those cookies, I really think you will love these, because…well…there’s no molasses OR ginger in them, so you just have the hint of cinnamon spice.
Crisp, Buttery, And Perfect With A Cup Of Tea
Imagine how mulled cider, or Wassail tastes…this is the cookie version of that feeling. Of course there’s no apple, but you get the idea. And these cookies paired with Wassail or warm cider…oh wow, now give me a cozy blanket and a crackling fire and you’ve made my holiday dreams come true.
- granulated sugar
- light brown sugar
- vanilla extract
- almond extract
- orange zest
- lemon zest
- baking soda
- cream of tartar
- kosher salt
- all purpose flour
These cookies bake up crisp, so you don’t have to worry about them staying soft, which allows them to have a little bit longer shelf life. Store them airtight at room temperature for 5 days.
Can You Freeze These?
You can easily freeze these cookies after you’ve baked them as well, just let them thaw out at room temperature. This allows you to do a bit of holiday baking in advance!
You can also freeze the dough. Just follow the recipe as written, but when you roll the cookie dough balls in the granulated sugar, place them on a baking sheet and flash freeze them for 30 minutes. You can then place the balls of dough in a large zip-top bag and freeze for up to 30 days.
To bake from frozen , just add a 1-2 minutes more bake time.
- Brown Sugar Cinnamon Cookies
- Cinnamon Toast Crunch Cookies
- Cinnamon Roll Cookies
- Amish Cinnamon Brown Sugar Cookies
These crispy, crackle cookies are pure holiday coziness! The combination of the citrus zest paired with the warm cinnamon spices pair beautifully with a cup of tea!
- 1 cup butter, room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- zest of one orange (about 1 tablespoon)
- zest of one lemon (about 1 teaspoon)
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- 2 teaspoons cream of tartar
- 1/2 teaspoon kosher salt
- 2 1/2 cups all purpose flour
- For rolling: 1/4 cup granulated sugar
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter granulated sugar and brown sugar together for 3 minutes until light and fluffy. Add in the egg, vanilla extract, almond extract, orange zest, lemon zest, cinnamon, baking soda, cream of tartar, and salt. Mix for 1 minute until combined, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour, mixing until just combined.
- Using a small (1- tablespoon) cookie scoop, portion the dough out and roll it into balls. Roll the balls in the extra granulated sugar and place on the prepared baking sheet 2- inches apart.
- Bake for 11 – 13 minutes until the edges are lightly golden and the tops are crackled.
- Allow the cookies to cool on the baking sheet for 2 – 3 minutes and then transfer to a wire rack to cool completely.
Store airtight for up to 3 days at room temperature.
These are crispy cookies, but try not to over-bake them, as they can become hard once they’ve cooled.
Keywords: cookies and cups, cookies , cookie recipe, cinnamon cookies crackle cookies
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