Name: Cinnamon Shortbread Cookies Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: ½ cup granulated sugar; 2 teaspoons ground cinnamon; 2½ cups all purpose flour; 1 pinch salt; 1 teaspoon ground cinnamon; 1 cup butter, softened; ½ cup brown sugar, packed

Jump to Recipe· 3.9 from 12 reviews

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I absolutely love sharing this Cinnamon Shortbread Cookies Recipe because it combines the comforting warmth of cinnamon with the buttery, melt-in-your-mouth texture of classic shortbread. Every bite feels like a little celebration of simple, nostalgic flavors that are perfect for any time I want to treat myself or impress guests with a homemade delight. The blend of cinnamon in both the dough and the sugar coating adds a fragrant spice that makes these cookies truly unforgettable.

Why You’ll Love This Cinnamon Shortbread Cookies Recipe

What makes this Cinnamon Shortbread Cookies Recipe so special to me is the balance of flavor and texture. The cinnamon isn’t overpowering — it’s just enough to give that cozy warmth that invites you in, while the buttery shortbread base remains soft yet crisp. These cookies feel indulgent without being too sweet, which makes them a perfect snack alongside a cup of tea or coffee. I always find myself reaching for just one more.

Another thing I adore about this recipe is how straightforward it is. The ingredient list is simple but thoughtfully put together to create something special. You don’t need to be a seasoned baker to nail these – the dough comes together quickly, chills in the fridge while you prep, and then you can slice or roll it out for cutouts, depending on your mood. They’re perfect for holiday baking marathons or any casual get-together, and I’ve even used them as an easy gift idea wrapped with a ribbon. The cinnamon sugar coating on the outside gives a delightful crunch that really makes these cookies stand out in my recipe collection.

Ingredients You’ll Need

The image shows six light brown cookies shaped like stars and Christmas trees. The cookies are on a black cooling rack, placed over a worn blue wooden surface. Each cookie has a thin layer of sugar sprinkled on top, giving them a slightly sparkly look. On the left edge, there is a small bundle of cinnamon sticks tied with string. In the upper right corner, a glass jar tipped on its side pours light brown sugar onto the surface. The textures include the smooth, slightly rough cookie tops, the shiny sugar crystals, and the rustic wood surface underneath. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Cinnamon Shortbread Cookies Recipe lies in its simple yet essential ingredients, each bringing a unique contribution to texture, flavor, and aroma. Using quality butter, fresh ground cinnamon, and the right balance of sugars ensures every bite feels substantial and satisfying.

All-purpose flour: Provides the sturdy yet tender base of the shortbread dough, giving these cookies their classic crumbly texture.
Salt (a pinch): Enhances the sweetness and brings out the buttery flavor to make sure nothing tastes flat or dull.
Ground cinnamon (1 teaspoon for dough, 2 teaspoons for coating): Adds that warm, comforting spice that defines these cookies and gives them personality.
Butter (1 cup, softened): This is what makes the cookies so rich and crumbly, so be sure to use real, quality butter for the best flavor and texture.
Brown sugar (½ cup, packed): Adds subtle molasses notes and moisture, keeping the cookies tender and balanced in sweetness.
Granulated sugar (½ cup, for rolling): Combined with cinnamon, it creates a delightful crackly crust on the outside once baked.

Directions

Step 1: In a small bowl, mix together the granulated sugar and 2 teaspoons of ground cinnamon. Set this cinnamon sugar mixture aside to use later for rolling the cookies.

Step 2: In a medium bowl, whisk the all-purpose flour, a pinch of salt, and 1 teaspoon of ground cinnamon together until well combined. Putting these dry ingredients together first will give you an even cinnamon flavor throughout the dough.

Step 3: Using a stand mixer or a hand mixer on medium-low speed, cream together the softened butter and packed brown sugar until the mixture is smooth and creamy, about 2 to 3 minutes. This step ensures the dough is light and tender after baking.

Step 4: Gradually add the dry flour mixture to the butter and sugar, mixing until it is almost combined. Once the flour is incorporated, turn the dough onto a clean, flat surface and gently knead it just enough to form a compact dough. Be careful not to overwork it.

Step 5: Divide the dough into two equal parts and shape each into a log approximately 4 inches long. For cut-out cookies, you can also form it into a single dough ball. Wrap your dough logs or ball tightly in plastic wrap and refrigerate for 60 minutes to allow the flavors to meld and the dough to firm up.

Step 6: Preheat your oven to 325°F (160°C) and line one or two cookie sheets with parchment paper to prevent sticking and promote even baking.

Step 7: Remove the dough from the fridge. If using logs, slice the dough into ¼-inch thick rounds. If you prefer cut-outs, lightly flour your surface and rolling pin and roll the dough to ¼-inch thickness before cutting your favorite shapes.

Step 8: Roll each cookie slice or cut-out into the cinnamon sugar mixture until completely coated. Place the coated pieces neatly on the prepared cookie sheets, leaving a little space between each cookie to allow for slight spreading.

Step 9: Bake the cookies for 13 to 15 minutes, or until the edges are just starting to turn golden brown. Keep an eye on them after the 12-minute mark to avoid over-baking, which can dry them out.

Step 10: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This resting time allows them to firm up perfectly so you can enjoy that classic crumbly texture.

Servings and Timing

This recipe yields approximately 32 delicious cookies, making it ideal for sharing with family and friends or having plenty on hand for snacking. The prep time, including chilling the dough, is roughly 1 hour and 10 minutes, and the bake time is about 15 minutes. Altogether, you’re looking at around 1 hour and 25 minutes from start to finish, which is well worth the wait for these melt-in-your-mouth treats.

How to Serve This Cinnamon Shortbread Cookies Recipe

A stack of five star-shaped cookies with a grainy sugar topping sit on a white marbled surface. The cookies are golden-brown with a slightly textured surface, each star aligned slightly off-center to show thickness and layers. To the left of the stack, there is a small bunch of cinnamon sticks tied with a piece of coarse twine, and to the right, there are red berries with thin stems lying flat on the surface. The background is softly blurred, emphasizing the cookies in the foreground. Photo taken with an iphone --ar 4:5 --v 7

When it comes to serving these cinnamon shortbread cookies, I love presenting them alongside a hot beverage — a spiced chai tea, rich espresso, or even a lightly sweetened hot apple cider enhances the cinnamon notes beautifully. For a grown-up twist, I’ve paired them with a glass of creamy Irish coffee or a mild, aromatic dessert wine, which balances the flavorful sugar crust perfectly.

Presentation-wise, I find arranging the cookies on a rustic wooden platter or a pretty ceramic plate lined with a linen napkin elevates their simple elegance. A light dusting of powdered sugar on top can add a festive touch without overwhelming the cinnamon sugar coating. For holiday occasions or gift-giving, wrapping a small stack with clear cellophane and a cinnamon stick tied with a ribbon always gets compliments!

These cookies are best served at room temperature so their buttery texture holds just right, but I’ve also enjoyed them slightly warmed for that extra cozy feeling during cold afternoons. If you’re hosting a gathering, offering small plates with two or three cookies per person is a lovely portion size that leaves everyone wanting more without filling up too fast.

Variations

I often tweak this Cinnamon Shortbread Cookies Recipe depending on the occasion or dietary needs. For a gluten-free version, I substitute the all-purpose flour with a blend designed for baking, making sure to add a touch of xanthan gum if the mix doesn’t contain any. The flavor and texture hold up surprisingly well, and these cookies still have that wonderful crumbly feel.

If I’m aiming for a vegan option, I replace the butter with a high-quality plant-based margarine or coconut oil, and swap the brown sugar to organic cane sugar to ensure it’s vegan-friendly. Just a heads up: the texture is a bit different—slightly denser but still delicious with the cinnamon punch.

For a little twist on flavor, adding finely chopped nuts like pecans or walnuts to the dough adds crunch and nuttiness that pairs beautifully with the cinnamon. Sometimes, I sprinkle a bit of nutmeg or cardamom into the dough for a spicier aromatic profile. If I want a quicker baking method, I’ve even made mini thumbprint versions of this cookie and filled the centers with a dollop of apricot jam, which is always a crowd-pleaser.

Storage and Reheating

Storing Leftovers

I store leftover cinnamon shortbread cookies in an airtight container at room temperature, preferably with a piece of parchment paper between layers to keep them from sticking. They stay fresh and crisp for up to a week when stored this way. Keeping them away from direct sunlight and humidity is key to maintaining their texture.

Freezing

You can freeze these cookies either before or after baking. I usually slice the dough logs, wrap the individual slices tightly in plastic wrap, then place them in a freezer-safe container or zip-top bag. They keep well for up to 3 months frozen. When you’re ready to bake, just pop the slices straight on the cookie sheet and add a couple of extra minutes to baking time. For baked cookies, wrap them well in foil and then place in a freezer bag—they’ll keep their flavor and texture nicely for about 2 months.

Reheating

To refresh these cookies, I warm them gently in a preheated oven at 300°F (150°C) for around 5 minutes. This helps bring back that crisp edge and buttery scent without drying them out. I avoid microwaving because it tends to make the cookies soft and rubbery, losing that ideal crumbly texture you want in shortbread.

FAQs

Can I use a different spice instead of cinnamon?

Absolutely! While cinnamon is the star of this recipe, you can experiment with spices like nutmeg, cardamom, or allspice for a unique twist. Just use about half the amount since these spices can be stronger than cinnamon.

What type of butter works best for these cookies?

I recommend using unsalted, high-quality butter that’s softened but not melted. This ensures the best control over salt content and guarantees a creamy, smooth dough that bakes into tender, flaky cookies.

Can I make this dough ahead of time?

Yes! The dough can be refrigerated for up to 24 hours after preparing, which actually enhances the flavors. If you want to go further, you can freeze the dough logs as I described earlier and slice and bake them whenever you’re ready.

How do I prevent the cookies from spreading too much?

Chilling the dough thoroughly before slicing or cutting is key. Also, baking at a lower temperature like 325°F helps maintain their shape without excessive spreading. Using parchment paper or silicone mats also aids in even baking.

Can I make gluten-free or vegan cinnamon shortbread cookies?

Definitely! For gluten-free, use a certified gluten-free flour blend, and for vegan, substitute the butter with plant-based alternatives and sugars with vegan-certified options. The texture might vary slightly but the flavor will still be delicious.

Conclusion

I hope you get as much joy making and eating these Cinnamon Shortbread Cookies Recipe as I do. They are one of those timeless treats I keep returning to when I want something comforting, easy, and irresistibly tasty. Whether you’re baking for a special occasion or just because, this recipe will soon become one of your favorites too. Trust me, once you try these, you’ll be baking them again and again!

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