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Cinnamon Shortbread Cookies

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.

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

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

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.
Prep Time 10 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 25 minutes
Course Christmas Cookies, Dessert
Cuisine American
Servings 32 cookies
Calories 112 kcal



  • 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.


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



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


    • 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!


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


    Calories: 112kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 52mg | Potassium: 17mg | Fiber: 1g | Sugar: 6g | Vitamin A: 177IU | Calcium: 8mg | Iron: 1mg
    Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
    4 cookies stacked and some in the background with ground cinnamon and cinnamon sticks

    Updated from December 11, 2019.


    1. First, I want to thank you for this easy recipe. I love the final results, so delicious and definitely my kind of cookies. I do have one question, when working the dough to form a log, it was very crumbly, even after I chilled the dough and sliced it the dough was still crumbly. How do I fix it? Thanks in advance for your reply.

      1. Hi Angela, thanks so glad you liked it. To make it less crumbly, just add a bit more butter, or even a bit of milk if you prefer. Take care and Happy New Year!

    2. 5 stars
      These are delicious! So flavorful and tender. Definitely going to be added to my annual Christmas cookie trays!

    3. 5 stars
      These cookies are delicious, not a lot of work but the dough was crumbly. I would make them them again. The flour protein tip applies here (didn’t see it in time) just used all purpose flour maybe my dough wouldn’t have been as crumbly? May try them as a bar cookie next time. Would highly recommend them.

    4. 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.

      1. 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!

    5. 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.

    6. 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!

    7. 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!!!

    8. 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?

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