Indulge in the irresistible charm of easy cinnamon shortbread cookies! Bursting with rich cinnamon flavor and a buttery goodness that's simply divine. Plus, the addition of powdered sugar in the recipe brings about a wonderful crispiness. With the ease of the slice and bake method, you can effortlessly transform a log of dough into perfectly golden discs. Enjoy the homemade perfection in every delectable bite! Check out my chocolate orange shortbread as well!
For an extra touch of indulgence, try dipping the cinnamon shortbread cookies in dark chocolate to take them to the next level. This cinnamon sugar shortbread recipe is such a breeze to whip up! The dough comes together in minutes, and the hardest part is waiting for it to get cold in the refrigerator. Check out my cranberry pistachio shortbread cookies and shortbread cookies sandwiches!
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Why you'll love this recipe
- Cozy Flavor: With the aromatic cinnamon having this magical way of making you feel all toasty and happy, these cookies become a top pick for anyone craving a familiar treat! My pumpkin olive oil cake is super cozy too!
- Buttery: Melt-in-your-mouth texture of shortbread cookies is the main reason why they're loved by so many. But when it comes to cinnamon cookies, they take that deliciousness up a notch. If you love cookies check out my chocolate chip and butterscotch chip cookies!
- Ease: The slice-and-bake method makes the whole baking process a breeze, whether you're a seasoned baker or a newbie in the kitchen. With minimal effort, you can whip up these homemade treats in no time. Orange chocolate shortbread are slice and bake too!
Equipment
Using a kitchen scale for shortbread cookies is a game changer! Weighing gives you more accurate measurements, ensuring your cookies turn out consistently perfect every time without worrying about packed flour or uneven amounts.
Ingredients
Ingredients needed for easy cinnamon shortbread:
- Powdered sugar has cornstarch in it, it makes the cookies melt in your mouth and have a crisp texture.
- Ground cinnamon is the main flavor, I recommend using your favorite brand that has a good strong flavor.
- I love using salted butter in baking, the added salt makes the cookies extra delicious. If you don't have salted butter, add ½ teaspoon of salt to the dry ingredients.
See recipe card below for quantities.
Substitutions
- Dip the cookies in dark or milk chocolate to make them extra special!
- Sprinkling the shortbread cookies with flaky sea salt is always a good idea. Sweet and salty cookies are amazing if you love chocolate.
- Topping the cinnamon shortbread with a cream cheese glaze or vanilla glaze would also be amazing.
This recipe has not been tested with other substitutions. These are just suggestions.
Instructions
Step 1. First, cream the butter and powdered sugar until fluffy.
Step 2. Next, add the vanilla extract, mix well.
Step 3. Whisk together the flour and cinnamon and a pinch of salt.
Step 4. Add to the mixing bowl, mix until combined. If the dough is too crumbly, add a teaspoon of water.
Step 5. You should be able to pinch the mixture together.
Step 6. Place the dough onto a large piece of plastic wrap, form into a log that is 10 inches long. Wrap it tightly, making sure it's round.
Step 7: Preheat the oven to 350°F. Cut the log into ⅓ of an inch discs. Place on a parchment lined cooke sheet. Finally, bake for 15-17 minutes or until the edges are just golden brown. Let cool on the baking sheet.
Hint: Use a very sharp chef knife to cut the dough, a serrated knife is not ideal. The knife should slice right through without sawing.
Pro tips for the best cinnamon shortbread cookies
- Quality Ingredients Matter: Start with high-quality ingredients to ensure the best flavor and texture in your cookies. Use fresh and salted butter, as it contributes to the rich and buttery taste of shortbread. Choose a good quality cinnamon for a robust flavor.
- Chill the Dough Properly: Shortbread cookies are known for their tender and crumbly texture, and achieving this requires proper chilling of the dough. Once you've mixed the ingredients, shape the dough into a log and wrap it tightly in plastic wrap. Allow the dough to chill in the refrigerator for an adequate amount of time—typically a minimum of 2 hours. If you're short on time, you can speed up the chilling process by placing the wrapped dough in the freezer for about 30-45 minutes.
- Uniform Slicing for Even Baking: When it comes to slice-and-bake cookies, uniformity is key to ensuring even baking. Once the dough is thoroughly chilled, use a sharp knife to slice the cookies into rounds of consistent thickness. Aim for slices that are about ⅓ inch thick. If you want perfectly round cookies, consider using a ruler or a guide to measure the thickness. My cranberry pistachio shortbread cookies use the same method!
FAQ
How do I measure flour correctly?
When measuring dry ingredients like flour, always use dry measuring cups. These cups typically come in standard sizes (1 cup, ½ cup, ⅓ cup, ¼ cup) and have straight edges for easy leveling. Resist the temptation to scoop flour directly from the container using the measuring cup. Using a spoon, carefully scoop the aerated flour into the measuring cup. Be cautious not to shake or tap the cup during this process, as it can lead to compacting the flour.
Why do I have to chill the dough?
Chilling the dough is a must because the fat needs to be cold so the cookies don't spread.
My dough is crumbly, what should I do?
If the dough is crumbly it has to do with the amount of flour added, add one teaspoon of water, that should bind the dough together.
Storage
Room temperature instructions:
Store in a cooke tin for up to 6 days on the counter.
Refrigeration Instructions:
Avoid storing the cookies in the refrigerator.
Freezing Instructions:
Store the baked cookies in an airtight container for up to 2 months.
Related
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📖 Recipe
Cinnamon Shortbread Cookies
Equipment
- Handheld or stand mixer
- Measuring cups and spoons or a kitchen scale
- Mixing bowls
- Sharp knife
- Cookie Sheet
Ingredients
- 16 tablespoons (220 grams) salted butter room temperature (add ½ teaspoon kosher salt if you do not have salted butter)
- ¾ cup (88 grams) powdered sugar
- 2 teaspoons (5 grams) ground cinnamon
- 1 teaspoon (6 grams) vanilla extract
- 2 cups (260 grams) all purpose flour
Instructions
- The dough needs to chill in the refrigerator for 2 hours before baking.
- Place the butter, vanilla, and powdered sugar in a medium bowl.
- Using beaters or the paddle attachment, beat until fluffy, about 2-3 minutes.
- Mix together the flour and cinnamon, and a pinch of salt( add ½ teaspoon of kosher salt if you do not have salted butter) add to the bowl.
- Mix until a dough forms.
- If it is too crumbly and not coming together when pinched, add 1 teaspoon of water and mix well. Pinch the dough together, see photos in post.
- Place a large piece of plastic wrap on the counter, place the dough on top.
- Form the dough into a 10 inch log, roll it a bit to make it round. Place in a tall glass to prevent the log from getting a dent on the bottom.
- Place in the refrigerator until cold, about 2 hours.
- Preheat the oven to 350°F. Cut the log into ⅓ of an inch discs. Place on a parchment lined cooke sheet. Bake for 13-15 minutes or until the edges are just golden brown. Let cool on the baking sheet.
- They will be crisp when completely cooled down.
Margaret says
These were delish!!!