Description
Cinnamon Crackle Cookies are delightfully crispy and flavorful cookies featuring a perfect blend of cinnamon, citrus zest, and a crackled sugary exterior. These cookies are easy to make with a rich buttery base, enhanced with vanilla and almond extracts, and a subtle tang from cream of tartar and baking soda that helps create their signature crackle.
Ingredients
Units
Scale
Cookie Dough
- 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
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside to prepare for baking the cookies.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium speed for about 3 minutes until the mixture is light and fluffy. This helps to incorporate air for a tender cookie base.
- Add Wet Ingredients and Flavorings: Add the egg, vanilla extract, almond extract, orange zest, lemon zest, ground cinnamon, baking soda, cream of tartar, and kosher salt to the creamed butter mixture. Mix on medium speed for about 1 minute until everything is well combined, scraping down the sides of the bowl as needed to ensure even mixing.
- Incorporate Flour: Reduce the mixer speed to low and gradually add the all-purpose flour, mixing just until the dough comes together. Avoid overmixing to keep the cookie texture tender.
- Shape Cookies: Using a small 1-tablespoon cookie scoop, portion the dough into balls. Roll each dough ball in the extra granulated sugar until coated evenly. Place the rolled dough balls on the lined baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake the Cookies: Bake the cookies in the preheated oven for 11 to 13 minutes, or until the edges are lightly golden and the tops display a characteristic crackled appearance. Be cautious not to overbake, as this can lead to hard cookies.
- Cool: Remove the baking sheet from the oven and let the cookies cool on the sheet for 2 to 3 minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Store the cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- These cookies are meant to be crispy; avoid overbaking to prevent them from becoming hard once cooled.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
