These buttery and tender Cinnamon Shortbread Cookies are delicately infused with the warmth of rich cinnamon and coated in a delightful layer of crunchy cinnamon sugar. Perfectly crumbly and irresistibly flavorful, they make an ideal holiday treat, festive party addition, or thoughtful homemade gift for loved ones.
These slice and bake Cinnamon Shortbread Cookies are a delightful twist on a classic favorite. Buttery, crumbly, and full of cinnamon flavor, they’re the perfect blend of simplicity and elegance. Whether you’re baking for the holidays, sharing with friends, or enjoying a quiet moment with a cup of tea or coffee, these cookies are sure to bring a touch of cozy sweetness to your day. With just a handful of ingredients and a few easy steps, they’re as effortless as they are irresistible!
For more holiday cookie recipes try my peppermint shortbread cookies, christmas monster cookies or cinnamon crinkle cookies
Jump to:
Why You’ll Love This Recipe
- Simple Ingredients: Made with pantry staples like butter, sugar, and flour, these buttery shortbread cookie are both easy to make and delicious making them the perfect Christmas cookies
- Easy to Make: No fancy techniques required—just mix, roll, and bake!
- Versatile: Enjoy them plain, drizzle with icing, or sprinkle with extra cinnamon sugar.
- Weigh the ingredients: Use a kitchen scale to weigh the ingredients. The ratio of flour, butter, and sugar is the key to the cookies keeping their shape. Too much flour will result in a dry, crumbly cookie and too little flour will result in a cookie that spreads.
- Perfect for Gifting: Their delicate texture and warm flavor make them a lovely addition to holiday cookie tins.
Ingredient Notes
- Unsalted Butter: Use high quality European butter for a rich flavor. Ensure it’s softened to room temperature for easy mixing.
- Powdered or Confectioner’s Sugar: Sweetens the dough and creates the perfect crumbly texture.Powdered sugar has cornstarch in it, it makes the cookies melt in your mouth and have a crisp texture.You can use regular granulated white sugar in case powdered is not available.
- All-Purpose Flour: The base of the shortbread, providing structure.
- Cinnamon: Adds a warm, aromatic spice to the dough and optional topping.
- Vanilla Extract: Adds a subtle sweetness and depth of flavor.
- Cinnamon Sugar: For sprinkling on top before baking or after for extra flavor.
Step-by-Step Instructions
Here is how to make and bake these cinnamon shortbread cookie recipe. You can use a stand mixer fitted a with a paddle attachment or a large mixing bowl with a hand mixer. Line two large baking sheets with parchment paper.
Step 1. Stir the dry ingredients. In a small bowl mix together the flour and ground cinnamon.
Step 2. Cream the Butter and Sugar: In a large bowl, the softened unsalted butter and powdered sugar together until light and fluffy.
Step 3. Add the Flavorings: Mix in the vanilla extract.
Step 4. Incorporate the Flour mixture: With the mixer on low speed gradually add the all-purpose flour, mixing until the dough just comes together. Do not overmix.
Step 5. Shape and Chill: Form the dough into a log, wrap it in plastic wrap, and refrigerate for at least 30 minutes or up to 1 hour.
Preheat the Oven: Preheat your oven to 350°F (175°C).
Step 6. Cut the Dough Into Circles: Using a sharp knife ,slice the cookies into circles.
Step 7. Sprinkle with Cinnamon Sugar (Optional): Lightly dust the tops of the cookies with a cinnamon sugar mixture.
Step 8. Bake: Bake for 10-12 minutes, or until the edges are lightly golden brown. Avoid over baking to maintain their delicate texture.
Step 9. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
For cut out cinnamon shortbread cookies form the dough into a square, wrap it in plastic wrap, and refrigerate for at least 30 minutes or up to 1 hour.On a lightly floured surface, using a rolling pin roll the chilled dough to ¼-inch thickness.Use a cookie cutter and cut dough, placing on a parchment lined baking sheet as you go. Transfer to the prepared cookie sheets and bake for 10-12 minutes.
Tips & Tricks
- Don’t Overwork the Dough: Mix until the ingredients just come together to maintain a tender texture.
- Chill the Dough: Refrigerate for at least 30 minutes to make rolling and cutting easier.For best results refrigerate for 2 hours.This not only makes the dough easier to handle but also enhances the flavor and texture of the cookies.
- Uniform Thickness: Roll the dough evenly (about ¼ inch thick) to ensure even baking.
- Cool Completely: Let the cookies cool on the baking sheet for a few minutes before transferring to a rack; they’re fragile when warm.
- Decorate Creatively: Drizzle with icing, dip in chocolate, or sprinkle with additional cinnamon sugar for a festive touch.
- If you don’t have a cookie cutter you want to use, you can roll the dough into a log in parchment or wax paper, chill and then just cut the log using a sharp knife to make circles.
FAQs
No.Chilling the dough before baking solidifies the fat in the cookies. The fat in the chilled cookies will take longer to melt them room temperature dough. This helps the cookies to spread less.
If the dough is crumbly it has to do with the amount of flour added, add one teaspoon of milk or water, that should bind the dough together.
Chilling the dough and using a lightly floured surface help prevent sticking during rolling.If the dough becomes too soft while rolling wrap it again in cling film and place in the refrigerator for 20-30 minutes.
Absolutely! Roll the dough into a log, wrap it tightly in plastic wrap, and freeze for up to 3 months. Slice and bake from frozen, adding a minute or two to the baking time.
Decorate with royal icing, dip them in dark or white chocolate, or use holiday-themed cookie stamps for a festive touch.
Storage & Freezing
Storage:
- Store baked cinnamon shortbread cookies in an airtight container at room temperature for up to 1 week.
Freezing:
Baked Cookies: Place the cooled cookies in an airtight container with pieces of parchment paper between layers and freeze for up to 2 months.
Unbaked Dough: Wrap the dough tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before rolling and baking.
More Holiday Recipes You Will Love
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Recipe
Cinnamon Shortbread Cookies
Equipment
- 2 Baking sheets
- 1 Stand Mixer
Ingredients
- ½ cup Unsalted butter at room temperature
- ½ cup Icing sugar sifted
- 1 ¼ cups All purpose flour
- 1 teaspoon Ground cinnamon
- ½ teaspoon Pure Vanilla Extract
- ½ cup Cinnamon sugar
Instructions
Prepare the Dough:
- In a mixing bowl, cream the softened butter and icing sugar together until smooth and fluffy. Beat in the vanilla extract.
- Gradually add the flour, cinnamon and mix until the dough comes together.
Shape and Chill:
- Roll the dough into a log (about 2 inches in diameter).
- Wrap in plastic wrap and refrigerate for at least 2 hours or until firm.
Bake:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Using a sharp knife slice the cookies into circles and coat the cookies in the cinnamon sugar.
- Arrange the cookies on the prepared baking sheet and bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool completely on a wire rack.
Leave a Reply