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Spice Crispy Snaps

Preheat Oven: 350 degrees F
Cookie Cutter: 1” to 2” round
Produces: 2 to 3 dozen cookies (depending on size)


  • Granulated Sugar 1 cup
  • Granulated Sugar Extra ¼ cup for rolling out
  • Sea Salt ¼ tsp
  • Baking Soda 2 tsp
  • Cornmeal 1 tsp
  • Ginger ½ tsp
  • Cloves ½ tsp
  • Cinnamon ½ tsp
  • Nutmeg ½ tsp
  • Peppercorn 4-6 twists
  • Vanilla 2 tsp
  • Flour 2 cups
  • Crisco Shortening ¾ cups
  • Molasses ¼ cup
  • Egg 1 large (room temperature)


  • In Stand Mixer, blend Crisco, molasses, vanilla, and egg on medium speed (until well blended)
  • In separate bowl, blend flour and all dry ingredients (sea salt, baking soda, cornmeal, ginger, cloves, cinnamon, nutmeg, and peppercorn)
  • Slowly add dry ingredients to wet ingredients in Stand Mixer and beat at medium-high speed (until well blended)
  • Scrape out entire mixture and form 2 dough balls. Cover with plastic wrap and press dough into flat discs about ½’ thick.
  • Chill for 30 minutes
  • Lightly sugar (use the extra granulated sugar) the work surface
  • Roll dough disk into a ball shape in the sugar to fully coat (as dough may be sticky)
  • Continue to lightly sugar the surface
  • With a “Vermont Rolling Pins” rolling pin, roll the dough to about ¼“ thick
  • Use 1” to 2” round cookie cutter to cut out cookie from dough
  • Use metal bench scraper to lift cookies off surface in order to maintain circle shape
  • Place cookies onto baking sheet lined with parchment paper (leave sufficient room between cookies for expansion)
  • Re-roll out dough to continue to create the round cut outs
  • Bake at 350 degrees for 8 to 10 minutes (rotating mid-way)
    For crispier cookies, leave in oven for the longer period
  • Cool for at least 15-30 minutes

Store in an air-tight container.


As seen on

baked at 350 for rolling pins

spice crispy snaps

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South Burlington, Vermont
(802) 373-4369
(802) 658-3733

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