Cinnamon Shortbread Cookies
These buttery 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.
Equipment
- 2 Baking sheets
- 1 Stand Mixer
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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.
Notes
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.
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