Description
These Cinnamon Shortbread Cookies are buttery, tender, and infused with warm cinnamon flavor. Rolled in cinnamon sugar for an extra sweet and spicy crunch, they make the perfect delightful treat for any occasion. Easy to prepare and bake, these classic cookies are sure to become a favorite in your cookie collection.
Ingredients
Dry Ingredients
- 2½ cups all purpose flour
- 1 pinch salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 cup butter, softened
- ½ cup brown sugar, packed
For Cinnamon Sugar Coating
- 2 teaspoons ground cinnamon
- ½ cup granulated sugar
Instructions
- Prepare Cinnamon Sugar: In a small bowl, combine the granulated sugar and 2 teaspoons of ground cinnamon. Set this mixture aside for rolling the cookies later.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pinch of salt, and 1 teaspoon ground cinnamon. Set the dry mix aside.
- Cream Butter and Sugar: In the bowl of a mixer, using medium-low speed, cream together the softened butter and brown sugar until the mixture is light and creamy, about 2 to 3 minutes.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the creamed butter and sugar. Mix just until almost combined. Transfer the dough to a flat surface and gently knead until it forms a compact dough.
- Shape and Chill Dough: Divide the dough into two equal parts. Shape each into a log approximately 4 inches (10 cm) long. Alternatively, you can form the dough into a single ball if you prefer cut-out cookies. Wrap the dough logs or ball tightly in plastic wrap and refrigerate for 60 minutes.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 325°F (160°C). Line one or two cookie sheets with parchment paper to prevent sticking.
- Slice or Cut Dough: Remove the chilled dough from the refrigerator. If using logs, slice into ¼ inch thick slices. If using a dough ball, roll out on a lightly floured surface to a ¼ inch thickness and cut with your favorite cookie cutters.
- Coat and Bake: Roll each slice or cut-out cookie in the cinnamon sugar mixture to coat evenly. Place cookies on the prepared baking sheets, leaving space between each.
- Bake Cookies: Bake the cookies in the preheated oven for 13 to 15 minutes or until the edges start to lightly brown.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving. Enjoy your cinnamon shortbread cookies!
Notes
- Ensure butter is softened to room temperature for easier creaming and better texture.
- If you prefer a stronger cinnamon flavor, increase the cinnamon in the dough to 1½ teaspoons.
- Store cookies in an airtight container at room temperature for up to one week.
- For festive presentation, consider adding a light dusting of powdered sugar before serving.
- You can double the cinnamon sugar for rolling if you want an extra crunchy coating.