Snipp Cookies

Products Used
Snipp Cookies Dixie


  • 3 1/3 cups (400 g) all-purpose flour*
  • 1 teaspoon baking soda
  • 1 tablespoon + 2 teaspoon cinnamon
  • 2 teaspoons ginger
  • 1 tablespoon ground anise seeds (NOT star anise)
  • 1/4 teaspoon white pepper
  • 22 tablespoons (308g) unsalted butter, soft
  • (180g) Dixie Crystals Extra Fine Granulated Sugar
  • (180g) Dixie Crystals Dark Brown Sugar
  • 1 tablespoon honey
  • 1 large egg
  • 1/2 cup (105g) whole almonds


  1. Sift together flour, baking soda, cinnamon, ginger, anise, and white pepper. Sift once more and set aside.
  2. In a large bowl mix on medium speed butter until creamy, add both sugars and mix well. Add honey and egg and combine well, scrape bowl.
  3. Add sifted dry ingredients and mix until just combined. Do not over mix.
  4. Place dough in refrigerator preferably overnight or about 2 hours to chill.
  5. Set aside cookie sheets lined with parchment paper. Set oven to 340°F.  
  6. Divide dough into 3 parts. Keep 2 parts in refrigerator.
  7. Dough is easiest to roll on lightly floured parchment paper. Before rolling press dough briefly together without making it soft.
  8. Roll dough 1/8-inch thick and cut into strips about 2 1/4 inches wide.
  9. Cut strips into an angle to obtain diamond shapes. Place on cookie sheets about 1/4 inch apart, cookies will not spread much.
  10. Press an almond in center of each cookie.
  11. Place in oven for about 16 minutes. Cookies will slowly rise and then collapse, once they have collapsed remove from oven.  
  12. Repeat with remaining dough or freeze dough for later use.
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