Cinnamon Shortbread Cookies
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Chilling Time
1 hr
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Total Time
1 hr 25 mins
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Servings
32 cookies
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Calories
112 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Cinnamon Shortbread Cookies
Description
This recipe for Cinnamon Shortbread Cookies combines all-purpose flour, a pinch of salt, ground cinnamon, softened butter, and brown sugar to create a rich, buttery dough with warm cinnamon flavor. The dough is either formed into logs for slice-and-bake cookies or formed into a ball for cutting out shapes. After refrigerating to firm up, slices or cutouts are rolled in a cinnamon and sugar mixture to add a crunchy, sweet-spiced exterior.
The shortbread texture is tender and crumbly from the high butter content and moderate sugar, balanced by the cinnamon both inside the dough and on the surface. Baking at 325°F allows the cookies to bake through while keeping edges pale golden and preventing excessive spreading. The sugar and cinnamon coating add a pleasant texture contrast and warmth.
These cookies pair well with hot beverages and can be made ahead and stored in airtight containers for up to a week at room temperature or longer when refrigerated or frozen. Proper chilling of the dough prevents spreading and helps maintain shape, while cooling completely before storage preserves crispness.
Use high protein flour (11-12%) to minimize cookie spreading during baking.Store cooled cookies in an airtight container in a cool spot for up to one week to maintain freshness.Cookies can be refrigerated for up to ten days and frozen for two to three months; thaw on a plate to avoid sogginess from condensation.
Ingredients
CINNAMON SHORTBREAD
- 2½ cups all-purpose flour
- 1 pinch salt
- 1 teaspoon ground cinnamon
- 1 cup butter softened
- ½ cup brown sugar packed
*If using unsalted butter then add ¼ teaspoon salt. Be sure to use a good quality butter, apparently this year 2022, store brand butter quality is not what it used to be. Less fat could mean a dry not so tasty cookie.
CINNAMON / SUGAR FOR ROLLING
- 2 teaspoons ground cinnamon
- ½ cup granulated sugar
Instructions
CINNAMON / SUGAR FOR ROLLING
- In a small bowl mix together the granulated sugar and cinnamon, set aside.
CINNAMON SHORTBREAD
- In a medium bowl whisk together the flour, salt and cinnamon, set aside.
- In the bowl of the mixer, on medium-low speed cream the butter and sugar until creamy approximately 2-3 minutes.
- Gradually add the flour mixture and mix until almost combined. Move to a flat surface and gently knead to form a compact dough. Divide in two parts and form into two logs 4 inches (10 cm) long, or form into a single dough ball (if making cut out cookies). Wrap in plastic and refrigerate for 60 minutes.
- Pre-heat oven to 325F (160C). Line 1-2 cookie sheets with parchment paper.
- Remove the dough from the fridge and slice into ¼ inch slices or on a lightly floured flat surface roll the dough into a ¼ inch thickness, with your favourite cookie cutters cut out. Roll the slices or cut outs in the cinnamon sugar mixture and place on prepared cookie sheets. Bake for 13-15 minutes. Let cool 5 minutes then move to a wire rack to cool completely. Enjoy!
Notes
- Use high protein flour (11-12%) to prevent spreading for better cookie shape.
- Store cooled cookies in an airtight container at room temperature for up to one week.
- Refrigerate cookies for up to ten days or freeze up to three months for longer storage.
- Thaw frozen cookies on a plate at room temperature to prevent them from getting soggy due to condensation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32cookies
Amount Per Serving
Calories 112 kcal
% Daily Value*
| Calories | 112kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 15mg | 5% |
| Sodium | 52mg | 2% |
| Potassium | 17mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 177IU | 4% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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