These Cinnamon Shortbread Cookies are buttery, soft and offer a subtle cinnamon flavor. Only 6 ingredients make this cookie ideal for baking and gifting to family and friends!
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If you adore shortbread cookies for their simplicity and flavor then I promise you will love these as well. With only 6 ingredients, and a bit of time, you can enjoy these in your home or gift to family and friends.
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Why You Will Love These Cookies
- Buttery goodness! These shortbread cookies are based with butter and a touch of cinnamon. They are soft, buttery and so delicious!
- Easy to make! With only 6 ingredients, these cookies are very easy to make, bake and enjoy!
- Perfect for gifting! These are perfect for gifting to family and friends!
If you love cinnamon desserts then I highly recommend also trying my Mexican Cinnamon Cookies, Banana Apple Bread of my Apple Pie Cookies!
Ingredients
Please read through the ingredients list so you can familiarize yourself with each ingredient, along with suggestions or recommendations during the preparation or baking process. Please see the Recipe Card for all details.
Butter. I use unsalted butter, softened to room temperature. You can use salted butter but just omit the salt if you do.
Ground Cinnamon. You can adjust the amount of cinnamon you use in the recipe to your liking.
Brown Sugar. I prefer to use light brown sugar, but you can use dark brown sugar.
Sugar. You will use in both the cookie and as the coating.
Pre-Bake Tips
Use Kitchen Scale. The greatest advantage you can give yourself when baking is using a kitchen scale. It helps more accurately measure ingredients by weight vs. volume.
Spoon and Level Flour. If you do not have a kitchen scale, then spoon and level your flour to ensure you are not adding too much.
Room Temperature Ingredients. Make sure your butter is softened before beginning.
Use a Stand Mixer or Hand Mixer. It will make the job a lot easier. You can also use a hand whisk but you'll need to knead the dough together a bit once you have added in the flour.
How To Make Cinnamon Shortbread Cookies
These Cinnamon Shortbread Cookie recipe uses baking tools and ingredients that can be found in most homes. Please see recipe card for full list of equipment and ingredients.
Step 1: Combine flour, cinnamon and salt into a bowl and sift until well dispersed. Set aside.
Step 2: In a separate bowl, add butter, brown sugar and sugar and use mixer on medium to cream - about 2 minutes.
Step 3: Add dry ingredients to wet ingredients. Mix on low until most of the flour is combined, and then increase speed to combine ingredients well.
Hot Tip! If the dough is crumbly, add 1 - 2 tablespoons of milk to help bring the dough together.
Step 4: Use hands to knead the dough until it comes together.
Step 5: Roll out dough until it's roughly 2" diameter.
Hot Tip! For easier rolling, roll between 1 to 2 pieces of parchment paper.
Step 6: Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
Step 7: Preheat oven to 350 F. Carefully use a sharp knife to slice cookies, about ½" thick.
Step 8: Combine sugar and cinnamon in a separate bowl and sift thoroughly. Place cookie inside to coat both sides and edges.
Step 9: Place 10 - 12 cookies per baking sheet. Bake for 14 - 15 minutes.
Step 10: Remove from oven and allow to cool. Roll in cinnamon sugar for additional coating.
Troubleshooting
- Crumbly Dough - if you find the dough to be too crumbly, add 1 - 2 tablespoons of milk to help adhere the dough. Use your hands to knead together.
- Difficulty Rolling Dough - using parchment paper on the top and bottom of the dough helps to make it much easier to roll.
Storage
Pre-bake storage - prepare the dough as instructed up to wrapping in plastic. Double wrap in plastic wrap and place in freezer safe ziplock bag. Freeze for up to 3 months. When ready to bake, remove from freezer and leave at room temperature for about 1 hour. Then proceed with next steps of slicing and baking.
Post bake storage - allow to cool completely and then place in freezer safe ziplock bag. Freeze for up to 3 months. Remove from freezer and allow to come to room temperature before eating.
FAQ
Too much flour, not enough butter. You can fix by adding 1 - 2 tablespoons of milk, and then knead dough until it comes together.
Absolutely! You can add or remove the cinnamon flavor to your liking.
More Recipes To Try
Chocolate Chip Cookies without Brown Sugar
Banana Apple Bread
Apple Pie Cookies
If you have tried this Cinnamon Shortbread Cookies recipe, or any other recipe on this website, please don't forget to leave a star ⭐️ review! Your feedback and comments are appreciated!
Cinnamon Shortbread Cookies
Save This Recipe for Later!
Get his recipe direct to your inbox along with the monthly Newsletter sharing new recipes, tips and behind the scenes details. We won't be spammy - promise!
Equipment
- mixing bowls
- kitchen scale optional but recommended
- stand mixer or hand mixer with whisk attachment
- parchment paper
- knife
Ingredients
Cinnamon Shortbread Dough
- 2 ¾ cup all purpose flour
- 1 cup unsalted butter, softened
- ½ cup light brown sugar, packed
- ¼ cup sugar
- 1 ½ tsp ground cinnamon
- 1 tsp fine sea salt
Cinnamon Sugar Coating
- ⅓ cup sugar
- 1 tsp ground cinnamon
Instructions
- Combine flour, cinnamon and salt into a bowl and sift until well dispersed. Set aside.2 ¾ cup all purpose flour, 1 ½ tsp ground cinnamon, 1 tsp fine sea salt
- In a separate bowl, add butter, brown sugar and sugar and use mixer on medium to cream - about 2 minutes.1 cup unsalted butter, softened, ½ cup light brown sugar, packed, ¼ cup sugar
- Add dry ingredients to wet ingredients. Mix on low until most of the flour is combined, and then increase speed to combine ingredients well. Hot Tip! If the dough is crumbly, add 1 - 2 tablespoons of milk to help bring the dough together.
- Use hands to knead the dough until it comes together.
- Roll out dough until it's roughly 2" diameter. Hot Tip! For easier rolling, roll between 1 to 2 pieces of parchment paper.
- Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat oven to 350 F. Carefully use a sharp knife to slice cookies, about ½" thick.
- Combine sugar and cinnamon in a separate bowl and sift thoroughly. Place cookie inside to coat both sides and edges.
- Place 10 - 12 cookies per baking sheet. Bake for 14 - 15 minutes.
- Remove from oven and allow to cool. Roll in cinnamon sugar for additional coating.
Notes
- Crumbly Dough - if you find the dough to be too crumbly, add 1 - 2 tablespoons of milk to help adhere the dough. Use your hands to knead together.
- Difficulty Rolling Dough - using parchment paper on the top and bottom of the dough helps to make it much easier to roll.
- Spoon and Level Flour. If you do not have a kitchen scale, then spoon and level your flour to ensure you are not adding too much.
- Room Temperature Ingredients. Make sure your butter is softened before beginning.
- Use Kitchen Scale. The greatest advantage you can give yourself when baking is using a kitchen scale. It helps more accurately measure ingredients by weight vs. volume.
Ana says
These cookies are delicious! I did end up adding 1 tbsp of milk to bring the dough together. My picky toddler gave these a thumbs up! Thanks for the recipe!