These Christmas Eve Cinnamon Crisps are light, crunchy, and impossibly snackable like a churro and a sugar cookie had a festive little baby. Made with simple pantry staples and ready in minutes, they’re the perfect last-minute treat for cozy movie nights, cookie platters, or setting out for Santa with a glass of milk.
Ingredients
- 6 large flour tortillas (or puff pastry sheets for an extra flaky version)
- 1/4 cup melted butter
- 1/2 cup sugar
- 1 tablespoon ground cinnamon
- Optional: a pinch of nutmeg
- Optional: holiday sprinkles
- Optional: melted chocolate for drizzling
- Optional: powdered sugar for dusting
Instructions
- Preheat the oven to 375°F (190°C). Line one or two baking sheets with parchment paper.
- In a small bowl, stir together the sugar, cinnamon, and nutmeg (if using) until evenly combined.
- Slice each tortilla into wedges, like a pizza, or use festive cookie cutters to punch out stars, trees, or snowflakes.
- Brush each tortilla piece lightly with melted butter on both sides, making sure the surface is coated but not soaked.
- Dip each buttered piece into the cinnamon sugar or sprinkle generously on both sides, pressing lightly so it sticks.
- Arrange the coated pieces in a single layer on the prepared baking sheets, leaving a little space between each one.
- Bake for 8–12 minutes, or until golden and crisp around the edges. Keep a close eye on them, as tortillas can brown quickly.
- Remove from the oven and let the crisps cool on the pan for about 5 minutes to fully crisp up.
- Once cooled slightly, decorate with holiday sprinkles, drizzle with melted chocolate, or dust with powdered sugar, if desired. Serve warm or at room temperature.
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