Cinnamon Sugar Crackers (2024)

Published: Jan 8, 2017 · Modified: Aug 5, 2020 by Meymi. This post may contain affiliate links.

If you like sugar crackers and cinnamon, you’ll love these crunchy cinnamon crackers that are full of cinnamon flavor!

I want to share my cinnamon sugar crackers that are crunchy and full of cinnamon flavor. I adapted this recipe from my Sesame Seed Olive Oil Crackers. As an alternative, I change theolive oil to melted butter which works very well. For some reason, in my mind, butter and cinnamon sound better together. 🙂

These cinnamon crackers remind me palmiers which I love a lot. After making the dough, as usual, I divided them, rolled out and baked. Once I baked, they gave methe feeling of palmiers. This inspired me and I rolled out the second dough on a surface coated with cinnamon-sugar(previously I just coated the top with cinnamon-sugar mixture).

So, I write the recipe using this method. (While some who tasted these crackers said they got the feeling of palmiers, the others didn’t. So I don’t want to mislead you.)

Let’s start;

How to Make Cinnamon Crackers with Step by Step Pictures

First I melt the butter halfway and stir, set aside. Meanwhile, I put the flour, salt, sugar and cinnamon in a medium bowl and mix well. Then, I add the melted butter and water, mix well with a spatula.

It isa little bit sticky dough but easy to roll out. I lightly flour the work surface. Then I divide the dough in half, make a ball out of each dough and leave them on the counter to rest.

While the dough is resting, I make thecinnamon-sugar mixture.

I sprinkle ¼ of the cinnamon-sugar mixture onto the work surface and start to roll. The dough is very soft and easy to work with. You can end up rolling out the dough very thin. But I suggest not to roll out thinner than 1/12 inches (2mm) thick.

I roll out the dough very long and cut from the sides to make 16*6 inches long (40*16cm) dough. Then I cut out the dough into approximately1,25 to 1,5 inchessquares (3-4 cm squares).

I take them on to the baking sheet. Next, I prick the dough with a fork to prevent puffing and sprinkle the sugar on top and bake for 12 minutes or until the edges are getting darker. After that, I turn off the oven and let them stay there for 5-6 minutes.

Finally, when the topof the crackers turngolden brown, I take them from the oven and let them cool on the baking sheet for 10-15 minutes or until crunchy. Shortly, my eyes are on the crackers. The color tells when to turn off the oven and take them out of the oven.

Enjoy your cinnamon crackers!

YOU CANPINTHIS RECIPE ANDSAVEFOR LATER!