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!
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. Perfect for tea or coffee, these slice and bake shortbread cookies are sure to impress!
Love treats like this? Check out my shortbread cookies sandwiches and my shortbread thumbprint cookies, pumpkin olive oil cake, and chocolate chip and butterscotch chip cookies!
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Why you'll love this recipe
- Offering a comforting and cozy flavor profile that appeals to many tastes, the infusion of cinnamon sugar doesn't just add a yummy taste, but it also brings a nostalgic and warm vibe to the experience. 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.
- The buttery and oh-so-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. Thanks to the combination of quality butter and the unique shortbread texture, every bite is like a heavenly experience. Moreover, the satisfyingly crumbly texture, amped up by the butter, adds this extra touch of luxury that's just perfect for anyone who enjoys a simple yet indulgent cookie.
- Now, let's talk about how easy it is to make these cinnamon shortbreads! 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. This leaves you plenty of time to enjoy the goodness without spending ages in the kitchen.
Equipment
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.
- 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. This not only makes the dough easier to handle but also enhances the flavor and texture of the cookies. 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. Attention to detail will help all the cookies bake evenly, preventing some from being undercooked while others are overcooked. If the edges of the sliced cookies are uneven, you can gently reshape them with your hands before baking.
FAQ
How do I measure flour correctly?
Use Dry Measuring Cups: 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.
Avoid Scooping Directly from the Container: Resist the temptation to scoop flour directly from the container using the measuring cup. This method often results in densely packed flour, leading to inaccurate measurements.
Spoon the Flour into the 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.
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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
- ¾ cup (88 grams) powdered sugar
- 2 teaspoons (5 grams) ground cinnamon
- 1 teaspoon (6 grams) vanilla extract
- 2 cups (294 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 to the bowl, mix until incorporated.
- 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 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 15-17 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!!!