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Home » Desserts » Cookies & Bars » Cinnamon Shortbread Cookies

Cinnamon Shortbread Cookies

By: Rosemary Published: December 19, 2020 Updated on: December 28, 2022

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These easy and delicious slice and bake  or cut out Cinnamon Shortbread Cookies are made even better with the addition of brown sugar. The perfect Holiday Cookie.

Shortbread Cookies are a must bake cookie for the Holiday Season, one of my favourites are my Mom’s Shortbread and one my daughter says are no fail are these melt in your mouth Whipped Shortbread. Both worth making!

cinnamon shortbread 5 stacked star cookies

As you probably already know, I adore Shortbread, any type, bar or cookie it doesn’t matter. I am practically spending all my time making shortbread cookies for Christmas sharing this year.

In my opinion you either love it or hate it. Remember Shortbread is supposed to be dry, that’s what makes them shortbread. If you are looking for a moist cookie, well it’s not these ones.

So for me shortbread plus cinnamon is perfection. What I also liked so much about these cookies is the fact that they can be rolled and sliced, or made into your favourite cut out cookies, both are easy and delicious.

Table of Contents

  • How to make Cinnamon Shortbread
    • How to correct crumbly shortbread dough
  • Why chill the dough?
  • Can the dough be made in advance?
      • Never Miss a Recipe!
  • How to store the baked cookies
  • How to freeze the cookies
  • More delicious Christmas Cookies to make
  • Cinnamon Shortbread Cookies
    • Ingredients  1x2x3x
      • CINNAMON SHORTBREAD
      • *If using unsalted butter then add ¼ teaspoon salt. Be sure to use a good quality butter, apparently this year 2022, store brand butter quality is not what it used to be. Less fat could mean a dry not so tasty cookie.
      • CINNAMON / SUGAR FOR ROLLING
    • Instructions 
      • CINNAMON / SUGAR FOR ROLLING
      • CINNAMON SHORTBREAD
    • Notes
    • Nutrition

How to make Cinnamon Shortbread

In a medium bowl whisk together the flour and cinnamon. In the mixing bowl cream the butter and sugar. Gradually add the flour and mix just to combine.

dry ingredients whisked together sugar and butter creamed and both mixed together in a mixing bowl

Move the dough to a flat surface and knead to combine. Divide the dough into two parts and roll into a log shape, or form into a compact dough ball, wrap in plastic and refrigerate. Remove the logs and cut in 1/4 inch slices, or roll the dough into a 1/4 inch thick and cut out with your favourite cookie cutters, then roll the slices or cut outs in a mixture of cinnamon and sugar.

dough formed in to a ball and rolled and cut out

Place the cookies on a parchment paper lined cookie sheet. Bake, let cool before serving.

cut outs on a cookie sheet

How to correct crumbly shortbread dough

If you find the dough too crumbly, then you can add a little more softened butter, or even a few drops of water if you can’t get it to combine. Chilling the dough also helps too.

Why chill the dough?

Chilling the dough before baking solidifies the fat in the cookies. The fat in the chilled cookies will take longer to melt them room temperature dough. This helps the cookies to spread less. Also be sure to use flour with at least 12% protein.

Can the dough be made in advance?

Yes the dough can be made in advance. Wrap the logs tightly in plastic wrap and refrigerate for up to three days. Or you can freeze the dough wrapped and then placed in a freezer safe bag or container for up to three months.

The dough can either be thawed overnight in the refrigerator before baking and continue with the recipe. Or you can thaw the rolls a few minutes while the oven preheats, this makes it easier to cut the dough into slices. Then continue as instructed in the recipe. Remember that the baking time may take a few minutes longer, but be sure to watch them closely.

cookies on a wire rack
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    How to store the baked cookies

    The baked cooled cookies should be stored in an airtight container and kept in a cool area. They will keep for up to a week. They can also be stored in the refrigerator for up to ten days.

    How to freeze the cookies

    Cool the cookies completely before placing in an airtight freezer safe bag or container. They will keep for up to two to three months.

    To thaw the frozen cookies, I always remove them from the tin and place them on a plate ready to be served. That way condensation doesn’t occur to make them soggy.

    christmas tree cinnamon shortbread leaning against 4 stacked cookies

    More delicious Christmas Cookies to make

    • Italian Orange Ricotta Cookies
    • Italian Butter Cookies
    • Chocolate Hazelnut Shortbread Cookies
    • Chocolate Chip and Nut Fruitcake Cookies

    So if Shortbread Cookies are one of your favourites too and you are looking for something a little different, then I hope you give this Cinnamon Shortbread a try and let me know what you think! Happy Baking.

    5 star cookies stacked
    5 star cookies stacked

    Cinnamon Shortbread Cookies

    Rosemary Molloy
    These easy and delicious slice and bake Cinnamon Cookies are made even better with the addition of brown sugar. The perfect Holiday Cookie.
    4.97 from 32 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Chilling Time 1 hr
    Total Time 1 hr 25 mins
    Course Christmas Cookies, Dessert
    Cuisine American
    Servings 32 cookies
    Calories 112 kcal

    Ingredients
      

    CINNAMON SHORTBREAD

    • 2 1/2 cups all purpose flour (320 grams)
    • 1 pinch salt*
    • 1 teaspoon ground cinnamon
    • 1 cup butter softened (225 grams)
    • 1/2 cup brown sugar packed (110 grams)

    *If using unsalted butter then add ¼ teaspoon salt. Be sure to use a good quality butter, apparently this year 2022, store brand butter quality is not what it used to be. Less fat could mean a dry not so tasty cookie.

      CINNAMON / SUGAR FOR ROLLING

      • 2 teaspoons ground cinnamon
      • ½ cup granulated sugar (100 grams)

      Instructions
       

      CINNAMON / SUGAR FOR ROLLING

      • In a small bowl mix together the granulated sugar and cinnamon, set aside.

      CINNAMON SHORTBREAD

      • In a medium bowl whisk together the flour, salt and cinnamon, set aside.
      • In the bowl of the mixer, on medium-low speed cream the butter and sugar until creamy approximately 2-3 minutes.
      • Gradually add the flour mixture and mix until almost combined. Move to a flat surface and gently knead to form a compact dough. Divide in two parts and form into two logs 4 inches (10 cm) long, or form into a single dough ball (if making cut out cookies). Wrap in plastic and refrigerate for 60 minutes.
      • Pre-heat oven to 325F (160C). Line 1-2 cookie sheets with parchment paper.
      • Remove the dough from the fridge and slice into 1/4 inch slices or on a lightly floured flat surface roll the dough into a 1/4 inch thickness, with your favourite cookie cutters cut out. Roll the slices or cut outs in the cinnamon sugar mixture and place on prepared cookie sheets. Bake for 13-15 minutes. Let cool 5 minutes then move to a wire rack to cool completely. Enjoy!

      Notes

      Make sure you use a high protein flour (about 12%) to prevent spreading.

      Nutrition

      Calories: 112kcalCarbohydrates: 14gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 15mgSodium: 52mgPotassium: 17mgFiber: 1gSugar: 6gVitamin A: 177IUCalcium: 8mgIron: 1mg
      Keyword cinnamon shortbread, cinnamon shortbread cookies
      Tried this recipe?Let us know how it was!
      4 cookies stacked and some in the background with ground cinnamon and cinnamon sticks

      Updated from December 11, 2019.

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        1. Julia Cox says

          December 18, 2022 at 12:24 pm

          I’ve been making shortbread cookies for years. I chill the dough to ‘rollable’ softness then cut the biscuits with cutters.. I freeze batches of cut cookies in bags and bake from frozen – this keeps the shape. (15 minutes at 150c). The most important bit of kit for me is a height measured roller.

          Personally I just add al the cinnamon at the start, and just sugar after baked, while warm. 50g of polenta as a substitute for tog of flour adds a nice crunch.

          Reply
        2. Amanda says

          November 14, 2022 at 8:00 pm

          What high protein flour would you recommend?

          Reply
          • Rosemary says

            November 14, 2022 at 10:18 pm

            Hi Amanda, I can’t really recommend a brand because I don’t know where you are, as long as the protein count is 11.5 and over it’s good. Check the ingredients and it will be listed there. Let me know. Take care!

            Reply
        3. J says

          December 22, 2021 at 8:34 am

          4 stars
          A good basic recipe. I made the cinnamon ones, then chocolate and candied orange rind. They both turned out well. I made the pastry then left in the fridge overnight. You need a very sharp knife to cut the rolled pastry otherwise it will crumble.

          Reply
          • Rosemary says

            December 22, 2021 at 10:12 am

            Hi J, thanks glad you enjoyed it. Merry Christmas.

            Reply
        4. Tammy says

          November 8, 2021 at 6:03 pm

          5 stars
          Great recipe! I did it exactly this way the first time (super delicious), and then 2nd time around added some fresh vanilla bean and it just made a little extra sparkle in my taste buds!

          Reply
          • Rosemary says

            November 9, 2021 at 8:27 pm

            Hi Tammy, thanks so much, great idea with the vanilla bean. 🙂

            Reply
        5. Sara says

          February 11, 2021 at 2:12 pm

          Hi there! I’ve got my dough chilling… But I’m wondering if when I roll the cookies in the cinnamon sugar mixture do I coat completely (top& bottom)? A little bell is going off in my head that if I coat the bottom of the cookies also, then the bottoms will burn…
          Thanks, and cannot wait for the finished product!!!

          Reply
          • Rosemary says

            February 11, 2021 at 4:56 pm

            Hi Sara, I coat the whole cookie, but if you are worried about burning just sprinkle on the top. Let me know how it goes.

            Reply
        6. Claudia says

          August 28, 2020 at 5:31 pm

          Hello, your website ist wonderful and your recipes look delicious!

          When you use the oven, which program do you use?
          Top and bottom heat or convection heat?

          Reply
          • Rosemary says

            August 28, 2020 at 6:15 pm

            Hi Claudia, I use convection, and I use top when I broil. 🙂

            Reply

        Hi, I'm Rosemary.

        Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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