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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

Scale
  • 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

  1. Mix the granulated sugar and 2 teaspoons ground cinnamon together in a small bowl; set aside for rolling cookies.
  2. In a medium bowl, whisk together 2 1/2 cups flour, 1 pinch salt, and 1 teaspoon ground cinnamon.
  3. 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.
  4. Slowly add the dry flour mixture to the butter and sugar, mixing just until combined.
  5. Turn the dough out onto a clean surface and gently knead to form a compact ball.
  6. 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.
  7. Wrap dough tightly in plastic wrap and refrigerate for at least 60 minutes.
  8. Preheat oven to 325°F (160°C). Line one or two baking sheets with parchment paper.
  9. 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.
  10. Roll each cookie slice or cutout in cinnamon sugar mixture.
  11. Arrange cookies on baking sheets and bake for 13-15 minutes until edges barely start to turn golden.
  12. 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.

  • Author: Laura
  • 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