These Christmas Eve Cinnamon Crisps are light, sweet, and perfectly crunchy, making them one of my favorite simple holiday treats. I love preparing them when I want something festive without spending hours in the kitchen, and they always fill my home with a warm cinnamon aroma that feels like Christmas.
Why You’ll Love This Recipe
I love this recipe because it uses basic pantry ingredients and comes together in minutes. I can make it with flour tortillas or puff pastry depending on what I have on hand, and the result is always crisp, buttery, and sweet. It is perfect for Christmas Eve snacking, last-minute guests, or a cozy night by the tree.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
6 large flour tortillas (or puff pastry sheets, optional)
1/4 cup melted butter
1/2 cup sugar
1 to 1 1/2 teaspoons ground cinnamon
Directions
I start by preheating my oven to 375°F (190°C) and lining a baking sheet with parchment paper. I lay the tortillas flat on the prepared baking sheet, making sure they do not overlap. I brush each tortilla generously with melted butter, covering the entire surface.
In a small bowl, I mix the sugar and cinnamon until well combined. I sprinkle the cinnamon sugar evenly over the buttered tortillas. Using a sharp knife or pizza cutter, I cut each tortilla into wedges or crisp-sized pieces.
I bake them for 10 to 12 minutes, keeping a close eye near the end, until they are golden and crisp. I let them cool slightly on the baking sheet, where they continue to crisp as they cool.
Servings And Timing
I usually get about 20 to 24 cinnamon crisps from this recipe.
Prep time is about 10 minutes, cook time is 10 to 12 minutes, and total time comes to roughly 20 to 22 minutes.
Variations
I sometimes add a pinch of nutmeg or cloves to the cinnamon sugar for extra holiday warmth. When I want a richer dessert, I drizzle the cooled crisps with melted chocolate or white chocolate. If I use puff pastry instead of tortillas, I cut back slightly on baking time and watch closely for browning.
Storage/Reheating
I store the cooled cinnamon crisps in an airtight container at room temperature for up to three days. If they lose some crispness, I reheat them in the oven at 300°F for a few minutes until they are crunchy again.
FAQs
Can I make these ahead of time?
I like making them a day in advance, as they hold up well when stored properly in an airtight container.
Do I have to use flour tortillas?
I usually use flour tortillas, but puff pastry sheets also work beautifully for a flakier texture.
Can I reduce the sugar?
I sometimes reduce the sugar slightly, but I find the full amount gives the best balance with the butter and cinnamon.
Why did my crisps turn chewy?
When this happens, I know they likely needed a bit more baking time or were removed too early.
Can I add toppings?
I often add a light drizzle of chocolate or a dusting of powdered sugar after baking for extra sweetness.
Conclusion
These Christmas Eve Cinnamon Crisps are one of my favorite easy holiday treats because they are quick, festive, and always a crowd-pleaser. I love how simple they are to make and how they bring a little extra sweetness to a cozy Christmas Eve celebration.
These Christmas Eve Cinnamon Crisps are light, sweet, and perfectly crunchy holiday snacks made from simple pantry ingredients. They’re buttery, cinnamon‑sugary, and come together quickly — ideal for festive snacking or last‑minute guests.
Ingredients
6 large flour tortillas (or puff pastry sheets, optional)
1/4 cup melted butter
1/2 cup sugar
1 to 1 1/2 teaspoons ground cinnamon
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Lay the tortillas flat on the prepared baking sheet without overlapping.
Brush each tortilla generously with melted butter, covering the entire surface.
In a small bowl, mix the sugar and cinnamon until combined.
Sprinkle the cinnamon sugar evenly over the buttered tortillas.
Using a sharp knife or pizza cutter, cut each tortilla into wedges or crisp‑sized pieces.
Bake for 10–12 minutes, watching closely near the end, until golden and crisp.
Let the crisps cool slightly on the baking sheet; they continue to crisp as they cool. Serve warm or at room temperature.
Notes
Add a pinch of nutmeg or cloves to the cinnamon sugar for extra holiday warmth.
Drizzle cooled crisps with melted chocolate or white chocolate for a richer treat.
If using puff pastry, reduce baking time slightly and watch closely to prevent overbrowning.
Store cooled crisps in an airtight container to preserve crispness.
Reheat at 300°F (150°C) for a few minutes if they soften.
