Shortbread cookies are a timeless classic, known for their buttery, crumbly texture and rich flavor. Adding cinnamon to the mix takes these simple cookies to the next level, infusing them with warm, comforting spice that pairs perfectly with a cup of coffee, tea, or even a glass of milk.
These Cinnamon Shortbread Cookies bring together the delicate crispness of traditional shortbread with the cozy, slightly sweet warmth of cinnamon, making them an irresistible treat for any season.
If you love melt-in-your-mouth cookies that require minimal ingredients and effort, this recipe is for you. With just a handful of pantry staples, these shortbread cookies come together easily, making them ideal for holiday baking, gift-giving, or a simple everyday indulgence.
The best part? Their delicate, spiced aroma fills your kitchen as they bake, making them impossible to resist!
Kitchen Equipment Needed
- Mixing bowls
- Measuring cups and spoons
- Electric mixer or whisk
- Rolling pin
- Baking sheet
- Parchment paper
- Cookie cutter (optional)
Ingredients Overview
- Butter: Provides a rich, tender crumb.
- Sugar: Sweetens the cookies while keeping them crisp.
- Cinnamon: Adds warmth and depth of flavor.
- Flour: The foundation of shortbread, creating its signature texture.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg (optional, for extra warmth)
Directions
Step 1: Prepare the Dough
- In a mixing bowl, beat butter and powdered sugar together until smooth and creamy.
- Mix in vanilla extract.
- In a separate bowl, whisk together flour, cinnamon, salt, and nutmeg.
- Gradually add dry ingredients to the butter mixture, mixing until a soft dough forms.
Step 2: Shape the Cookies
- Form the dough into a disc, wrap in plastic, and refrigerate for 30 minutes to firm up.
- Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Roll out the dough on a lightly floured surface to 1/4-inch thickness.
- Use a cookie cutter or slice into rectangles.
Step 3: Bake the Cookies
- Place cookies on the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 12-15 minutes, or until edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Step 4: Serve & Enjoy
- Optional: Sprinkle warm cookies with extra cinnamon sugar for a festive touch.
- Store in an airtight container for up to 1 week.
Prep Time
15 minutes
Chill Time
30 minutes
Cook Time
15 minutes
Total Time
1 hour
Nutrition (per cookie, ~20 cookies)
- Calories: ~120
- Fat: ~7g
- Carbohydrates: ~13g
- Sugar: ~5g
Expert Tips
- For Crispier Cookies: Bake a minute or two longer until golden brown.
- For Extra Flavor: Brush warm cookies with melted butter and dust with cinnamon sugar.
- Make-Ahead Dough: Wrap and freeze for up to 2 months, then slice and bake.
FAQs
Can I use brown sugar instead of powdered sugar?
Yes, but the texture will be slightly denser and chewier.
How do I store these cookies?
Keep in an airtight container at room temperature for up to a week.
Can I add nuts or chocolate chips?
Absolutely! Chopped pecans or dark chocolate chips pair beautifully with cinnamon.
Storing & Freezing
- Storing: Keep in an airtight container for 1 week.
- Freezing: Store baked cookies for 2 months, or freeze dough and bake fresh.
Substitutions & Variations
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Dairy-Free: Substitute vegan butter.
- Spiced Version: Add cloves or cardamom for a deeper spice flavor.
Cinnamon Shortbread Cookies
Equipment
- Mixing bowls
- Measuring cups and spoons
- - Electric mixer or whisk
- - Rolling pin
- - Baking sheet
- Parchment paper
- - Cookie cutter (optional)
Ingredients
- - 1 cup 2 sticks unsalted butter, softened
- - 1/2 cup powdered sugar
- - 1 teaspoon vanilla extract
- - 2 cups all-purpose flour
- - 1 teaspoon ground cinnamon
- - 1/4 teaspoon salt
- - 1/4 teaspoon nutmeg optional, for extra warmth
Instructions
- #### **Step 1: Prepare the Dough**
- In a mixing bowl, beat butter and powdered sugar together until smooth and creamy.
- Mix in vanilla extract.
- In a separate bowl, whisk together flour, cinnamon, salt, and nutmeg.
- Gradually add dry ingredients to the butter mixture, mixing until a soft dough forms.
- #### **Step 2: Shape the Cookies**
- Form the dough into a disc, wrap in plastic, and refrigerate for **30 minutes** to firm up.
- Preheat oven to **325°F (165°C)** and line a baking sheet with parchment paper.
- Roll out the dough on a lightly floured surface to **1/4-inch thickness**.
- Use a cookie cutter or slice into rectangles.
- #### **Step 3: Bake the Cookies**
- Place cookies on the prepared baking sheet, spacing them about **1 inch apart**.
- Bake for **12-15 minutes**, or until edges are lightly golden.
- Let cookies cool on the baking sheet for **5 minutes**, then transfer to a wire rack.
- #### **Step 4: Serve & Enjoy**
- Optional: Sprinkle warm cookies with extra cinnamon sugar for a festive touch.
- Store in an airtight container for up to **1 week**.
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