Cinnamon Shortbread Cookies
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
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**.