Cinnamon Shortbread Cookies
These Cinnamon Shortbread Cookies are so simple and tasty, made even better by the touch of brown sugar. Perfect for slicing and baking or cutting out, they’re a holiday treat everyone will love.
Shortbread just screams holiday baking to me. One of my absolute favorites is my mom’s classic recipe, but my daughter swears by the melt-in-your-mouth whipped shortbread cookies. Both are absolute keepsakes to make each season!
If you haven’t guessed already, I am pretty much obsessed with all kinds of Shortbread—bars, cookies, you name it. This Christmas season, I’m sharing lots of shortbread recipes, and this cinnamon version stands out.
Shortbread tends to be one of those loves-it-or-hates-it cookies. And honestly, that dry, crumbly texture is what makes it what it is. So, if you want something moist, this cookie isn’t it. But if you’re all about that buttery, crumbly bite paired with warm cinnamon, you’re going to be smitten.
What I love most about this recipe is the flexibility—whether you want to roll the dough out and slice it, or grab your favorite cookie cutters and go to town, both ways are quick and yield delicious results.
How to make Cinnamon Shortbread
Start by whisking the flour and cinnamon together in a medium bowl. Then, cream the softened butter and sugar in your mixer until smooth and fluffy. Slowly add in the flour mix and stir just until everything comes together.
Turn the dough out onto a clean surface and knead lightly to bring it all together. Then split it into two equal parts and roll each into a log shape, or form it into a compact dough ball if you’re planning to cut out shapes. Wrap the dough tightly in plastic and pop it in the fridge. When ready, slice the logs into ¼-inch rounds, or roll your dough out to ¼-inch thick and cut with your favorite cookie cutters. Then toss the slices or cutouts in a cinnamon sugar mixture for a sparkly, sweet finish.
Arrange your cookies on parchment-lined baking sheets. Bake until they’re lightly golden. Then, let them cool a bit before serving to enjoy that perfect melt-in-your-mouth texture.
How to fix crumbly shortbread dough
If your dough feels too crumbly and won’t stick together, don’t worry! Just add a little more softened butter, a teaspoon at a time, or even a few drops of water to bring it together. Also, chilling the dough helps it firm up and hold its shape better.
Why is chilling the dough important?
Chilling the dough before baking firms up the butter inside. When the butter is cold, it takes longer to melt in the oven, which means your cookies spread less and keep their shape better. Plus, I always recommend using a flour with about 12% protein to help with the structure.
Can you make the dough ahead of time?
Absolutely! This dough is great to make in advance. Wrap the cookie logs tightly in plastic wrap and store in your fridge for up to three days. Or freeze the wrapped dough in a freezer-safe bag or container for up to three months.
When it’s time to bake, thaw frozen dough overnight in the fridge or soften the frozen slices a few minutes on the counter while your oven preheats—that way they’re easier to cut. Just keep an eye on baking times; a little extra time in the oven might be needed.
More delicious Christmas Cookies to make
- Italian Orange Ricotta Cookies
- Italian Butter Cookies
- Chocolate Hazelnut Shortbread Cookies
- Chocolate Chip and Nut Fruitcake Cookies
If you’re a shortbread fan and want to try something cozy with a twist, give these Cinnamon Shortbread Cookies a shot and tell me how you like them. Happy baking, friends!
Simple and scrumptious slice and bake Cinnamon Shortbread Cookies with a delightful twist of brown sugar, perfect for holiday baking.
- Total Time: 1 hr 25 mins
- Yield: 32 cookies 1x
Ingredients
- 2 1/2 cups all purpose flour
- 1 pinch salt*
- 1 teaspoon ground cinnamon
- 1 cup butter, softened
- 1/2 cup brown sugar, packed
- For rolling: 2 teaspoons ground cinnamon
- For rolling: 1/2 cup granulated sugar
Instructions
- Mix the granulated sugar and 2 teaspoons ground cinnamon together in a small bowl; set aside for rolling cookies.
- In a medium bowl, whisk together 2 1/2 cups flour, 1 pinch salt, and 1 teaspoon ground cinnamon.
- Using a mixer on medium-low speed, cream 1 cup softened butter and 1/2 cup packed brown sugar until light and fluffy, about 2-3 minutes.
- Slowly add the dry flour mixture to the butter and sugar, mixing just until combined.
- Turn the dough out onto a clean surface and gently knead to form a compact ball.
- Divide the dough in two and shape each half into 4-inch logs (about 10 cm), or keep as one ball if cutting shapes later.
- Wrap dough tightly in plastic wrap and refrigerate for at least 60 minutes.
- Preheat oven to 325°F (160°C). Line one or two baking sheets with parchment paper.
- Remove dough from fridge. If using logs, slice into 1/4-inch thick cookies. If using dough ball, lightly flour surface and roll dough to 1/4-inch thickness and cut out desired shapes.
- Roll each cookie slice or cutout in cinnamon sugar mixture.
- Arrange cookies on baking sheets and bake for 13-15 minutes until edges barely start to turn golden.
- Let cookies cool on pans for 5 minutes, then transfer to wire rack to cool completely.
Notes
If using unsalted butter, add 1/4 teaspoon salt to the dry ingredients., Use a higher protein flour (about 11-12%) to help cookies hold shape and prevent spreading., If dough is too crumbly, add more softened butter (1 teaspoon at a time) or a few drops of water to bring it together before chilling., Chilling dough firms up butter, preventing spreading and helping cookies keep shape while baking., Cookie dough can be made in advance: refrigerated up to 3 days or frozen up to 3 months., Store fully cooled cookies in an airtight container in a cool, dry place for up to 1 week, or in the fridge for up to 10 days for extra crispness., Freeze baked cookies in airtight freezer-safe bag or container for 2-3 months. Thaw at room temperature laid out on a plate to avoid condensation sogginess.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Christmas Cookies, Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 112 kcal
- Fat: 6 g
- Carbohydrates: 14 g
- Protein: 1 g
