These easy and delicious slice and bake 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
Cinnamon ShortbreadAs 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 are rolled and sliced, fast and easy.
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.
- Move the dough to a flat surface and knead to combine.
- Divide the dough into two parts and roll into a log shape, wrap in plastic and refrigerate 30-60 minutes.
- Remove the logs and cut in 1/4 inch slices, roll them in a mixture of cinnamon and sugar.
- Place the cookie slices on an ungreased cookie sheet.
- Bake for about 13-15 minutes.
- Let cool completely before serving.
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 13 % 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.
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.
More delicious Christmas Cookies to make
Italian Orange Ricotta 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.
Cinnamon Shortbread
Ingredients
CINNAMON SHORTBREAD
- 2 1/2 cups all purpose flour (315 grams)
- 1 teaspoon ground cinnamon
- 1 cup butter softened (210 grams)
- 1/2 cup brown sugar packed (110 grams)
CINNAMON / SUGAR FOR ROLLING
- 2 teaspoons ground cinnamon
- 1/2 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 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. Wrap in plastic and refrigerate for 30-60 minutes.
- Pre-heat oven to 325F (160C).
- Remove the dough from the fridge and slice into 1/4 inch slices. Roll in the cinnamon sugar mixture and place on ungreased cookies sheets. Bake for 13-15 minutes. Let cool 5 minutes then move to a wire rack to cool completely. Enjoy!
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