Indulge in the irresistible charm of easy cinnamon shortbread cookies! Bursting with rich cinnamon flavor and a buttery goodness that's simply divine. The addition of powdered sugar in the recipe brings about a wonderful crispiness. A plus is the ease of the slice and bake method that allows you to effortlessly transform a log of dough into perfectly golden discs. Enjoy the homemade perfection in every delectable bite! Dipping them in dark chocolate takes them to the next level.
Cinnamon sugar shortbread recipe is such a breeze to whip up! The dough comes together in minutes, the hardest part is waiting for it to get cold in the refrigerator. Slice and bake shortbread means you wrap the dough into a log and then once it's cold you cut the log into discs. Perfect cookies for tea or coffee!
Why you'll love this recipe
- These cinnamon shortbread cookies offer a comforting and warm flavor profile that appeals many palates. Infusion of cinnamon sugar not only adds a distinct and cozy taste but also contributes to a nostalgic and comforting experience. Aromatic quality of cinnamon can evoke feelings of warmth and happiness, making these cookies a go-to choice for those seeking a familiar treat.
- Buttery and melt in your mouth texture richness of shortbread cookies is a key reason for their widespread appeal. Cinnamon shortbread cookies, in particular, take this indulgence to another level. The combination of quality butter and the unique texture of shortbread results in a melt-in-your-mouth experience. Satisfying crumbly texture, enhanced by the butter content, adds a luxurious and decadent element that is sure to please those who appreciate a simple cookie.
- Simplicity of making cinnamon shortbread cookies is another reason for their popularity. Ease of the slice and bake method streamlines the baking process, making it accessible for both experienced and novice bakers. With minimal effort required, individuals can enjoy the satisfaction of creating homemade treats without spending extensive time in the kitchen.
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.
- 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.
Step 1: 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: Put 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. 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 cinnamon shortbread 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. This 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.
Room temperature instructions:
Store in a cooke tin for up to 6 days on the counter.
Avoid storing the cookies in the refrigerator.
Store the baked cookies in an airtight container for up to 2 months.
Looking for other recipes like this? Try these:
Cinnamon Shortbread Cookies
- Handheld or stand mixer
- Measuring cups and spoons or a kitchen scale
- Mixing bowls
- Sharp knife
- Cookie Sheet
- 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
- 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.