If you’re in the mood for a cookie that’s buttery, melt-in-your-mouth tender, and has that warm, cozy spice kick, then this Cinnamon Shortbread Cookies Recipe is going to be your new best friend in the kitchen. I absolutely love how these cookies come together with simple ingredients and deliver big on flavor—plus, they’re perfect for sharing or savoring with a cup of tea. Stick around, because these little gems are super easy to make and have a timeless appeal you’ll reach for again and again.
Why You’ll Love This Recipe
- Simple Ingredients: This recipe uses pantry staples, so you’re never scrambling for fancy stuff.
- Perfect Texture: The cookies are crumbly and buttery, yet hold their shape beautifully.
- Warm Spices: Cinnamon and nutmeg bring cozy flavors perfect for any season.
- Easy to Customize: Whether you want to add chocolate drizzle or change up the spices, this dough is a great base.
Ingredients You’ll Need
Every ingredient here plays a key role in nailing that signature cinnamon shortbread texture and flavor. I like to recommend using real butter and fresh spices to really make these cookies shine.
- Butter: Room temperature and unsalted gives you control over the salt and gives the best creamy texture.
- Granulated Sugar: Adds just the right amount of sweetness and helps with that slight crisp edge.
- Brown Sugar: This adds a hint of caramel flavor and helps keep your cookies tender.
- Salt: Enhances all the flavors, don’t skip it!
- Cinnamon: Ground cinnamon in the dough and sprinkled on top creates that iconic warm taste you expect in cinnamon cookies.
- Nutmeg: Just a little to add depth without overpowering.
- All-Purpose Flour: The structure of your cookies depends on this, and measuring it right is key.
- Cinnamon-Sugar for Sprinkling: This adds a little sparkle and extra cinnamon zing on top.
Variations
I love that this Cinnamon Shortbread Cookies Recipe is so easy to tweak. Over time, I’ve played around with a few variations to keep things fresh or adapt to what I have on hand, and you can too!
- Chocolate Drizzle: One time, I drizzled melted white chocolate over these once cooled—my family went crazy for the sweet addition!
- Spice Twist: Try adding a pinch of ground ginger or cardamom for a unique seasonal flair.
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend you trust; just watch the dough consistency since it might be a bit drier.
- Shape Options: No cookie cutter? Roll the dough into a log, chill, then slice for quick, round shortbread disks.
How to Make Cinnamon Shortbread Cookies Recipe
Step 1: Cream Butter and Sugars Until Fluffy
Start by setting your butter to room temperature so it creams easily with the granulated and brown sugar. Use a stand mixer fitted with a paddle attachment or a hand mixer on medium speed—about 2 to 3 minutes should do it. You’re aiming for a pale, fluffy mixture that’s well combined—this step really impacts the texture, so don’t rush it!
Step 2: Add Spices, Salt, and Flour
Next, add the salt, cinnamon, nutmeg, and flour. Mix on low until everything comes together. The dough may feel crumbly at first, but that’s totally normal. If it’s too dry and doesn’t hold when pressed, I’ve learned a tablespoon or two of cold water helps bring it all together—just don’t overdo it!
Step 3: Roll Out and Cut
Roll the dough out to about half an inch thick on a lightly floured surface—thickness is really up to your preference but I find ½ inch yields a nice balance of bite and melt-in-your-mouth. Use a cookie cutter of your choice to cut shapes, placing them on a parchment-lined baking sheet. These cookies don’t spread much, so you can place them fairly close together, which is awesome if you want more cookies per batch.
Step 4: Chill the Dough
Pop your cookie sheet into the fridge for at least 20 minutes. This chilling step is key to helping the cookies hold their shape and to intensify those buttery flavors. If you want to prep ahead, you can chill them longer—just cover them tightly so they don’t dry out.
Step 5: Bake with a Cinnamon-Sugar Sprinkle
Preheat your oven to 325°F (163°C). Right before baking, sprinkle the cookies with that heavenly cinnamon-sugar combo. Bake for 15 to 17 minutes until the edges just start turning a light golden brown. Keep an eye near the end so you don’t overbake—these cookies are best when tender, not crunchy. If you want, I like to add a little more cinnamon-sugar right after they come out for an extra flavor pop.
Pro Tips for Making Cinnamon Shortbread Cookies Recipe
- Use Real Butter: I’ve found that real butter (not margarine or shortening) gives these cookies the rich flavor and tender texture that keeps you coming back.
- Don’t Skip Chilling: Chilling the dough helps prevent the cookies from spreading and keeps the edges crisp while the centers stay soft.
- Roll Uniformly: Try to keep your dough thickness consistent so all cookies bake evenly—thicker means more softness, thinner means crunchier.
- Watch Your Oven: Every oven’s different—start checking at 15 minutes and remove when edges just brown for that perfect shortbread bite.
How to Serve Cinnamon Shortbread Cookies Recipe
Garnishes
I like to sprinkle a little extra cinnamon sugar right after baking for an added sparkle and warmth. Sometimes I’ll drizzle white chocolate or a simple glaze to make them special for holiday treats—looks fancy and tastes divine!
Side Dishes
These cookies pair wonderfully with a steaming cup of chai tea, coffee, or even a glass of cold milk. They’re perfect alongside fresh fruit or a creamy dessert like vanilla ice cream for an indulgent touch.
Creative Ways to Present
For special occasions, I like stacking these cookies in a pretty tin or wrapping them in parchment and tying with twine for gifting. You could also layer them between sheets of wax paper in a decorative jar for a charming kitchen display that’s ready to nibble at any time.
Make Ahead and Storage
Storing Leftovers
I store my leftover cinnamon shortbread cookies in an airtight container or a cookie tin if I have one. This keeps them fresh and tender for weeks. If you notice they soften over time, just pop them in a warm oven for a few minutes to crisp them back up—works like a charm!
Freezing
When I want to make these ahead, I freeze the dough log wrapped tightly in plastic wrap. Later, I slice and bake straight from frozen, adding an extra minute or two to baking time. You can also freeze baked cookies in an airtight container with parchment dividers to keep them from sticking.
Reheating
To bring back that fresh-from-the-oven warmth, I reheat cookies in a preheated oven at 300°F for 5 minutes or so. Microwaving works too, but the oven method helps keep the texture just right—crispy edges with soft centers.
FAQs
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Can I use salted butter instead of unsalted in this recipe?
Yes, you can! Just reduce or omit the added salt in the recipe since salted butter already contains salt. I usually prefer unsalted butter for better control over seasoning, but either works.
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My dough is too crumbly—how can I fix it?
If your dough feels too dry or crumbly to shape, add a tablespoon of cold water at a time and gently mix until it holds together. Be careful not to add too much liquid or the texture can change.
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Can I make these cookies dairy-free or vegan?
You can try swapping the butter for a vegan butter substitute and use a flaxseed or chia egg replacement if needed. The flavor and texture might differ slightly, but it’s a great starting point for a vegan version.
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How long do these cinnamon shortbread cookies last?
Stored properly in an airtight container at room temperature, these cookies stay fresh for up to 2 weeks. They can also be frozen for up to 3 months.
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Can I use a different spice instead of cinnamon?
Absolutely! If cinnamon isn’t your favorite, try swapping with ground cardamom, ginger, or even pumpkin pie spice for a tasty twist.
Final Thoughts
This Cinnamon Shortbread Cookies Recipe is close to my heart because it’s incredibly easy, reliably delicious, and adaptable. Whether you’re making cookies for a special occasion, a cozy afternoon treat, or the holidays, you’ll find that these cookies deliver every single time. I’m thrilled to share this recipe with you and can’t wait for you to try it—you just might find yourself baking these again and again. Happy baking, friend!
Print
Cinnamon Shortbread Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cinnamon Shortbread Cookies are buttery, tender, and lightly spiced with cinnamon and nutmeg. They feature a crisp, crumbly texture with a subtle sweetness, enhanced by a cinnamon-sugar topping before and after baking. Perfect for an afternoon treat or holiday cookie platter, these cookies are easy to make and store well for weeks in an airtight container.
Ingredients
Cookie Dough
- 1 cup (227 g) butter, room temperature
- ¼ cup (50 g) granulated sugar
- ¼ cup (55 g) brown sugar
- ¼ teaspoon salt
- ¾ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 2¼ cups (300 g) all-purpose flour
Cinnamon Sugar Topping
- ¼ cup (50 g) granulated sugar
- 2 teaspoon cinnamon
Instructions
- Blend Butter and Sugars: In a medium mixing bowl fitted with the paddle attachment, blend together the butter, granulated sugar, and brown sugar for 2-3 minutes on medium speed until the mixture is pale and fluffy, ensuring a light texture for the cookies.
- Add Dry Ingredients: Incorporate the salt, cinnamon, nutmeg, and all-purpose flour into the butter-sugar mixture. Mix until fully combined. The dough might seem crumbly initially, but it will come together as you work it.
- Shape the Dough: Roll out the dough to about ½ inch thickness or your preferred thickness. Use cookie cutters to cut shapes and place them on a parchment-lined baking sheet. Since the cookies do not spread, place them close together. Once cut, refrigerate the baking sheet for 20 minutes to chill the dough, covering if left longer to prevent drying.
- Preheat Oven and Prepare Cookies: Preheat the oven to 325°F (163°C). Sprinkle the chilled cookies generously with the cinnamon-sugar mixture before baking.
- Bake Cookies: Bake the cookies for 15-17 minutes, watching for the edges to turn a light golden brown. Remove from oven when done. Optionally, sprinkle additional cinnamon-sugar on top while cookies are still warm to enhance flavor and texture.
Notes
- If you don’t have a cookie cutter, roll the dough into a log wrapped in parchment or wax paper, chill, and slice into circles.
- If the dough is too crumbly to hold together, add one or two tablespoons of water to help it bind.
- For an extra touch, drizzle melted white chocolate over cooled cookies.
- Store cookies in an airtight container or tin to keep fresh for several weeks. They may soften over time but will maintain flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7 g
- Sodium: 55 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 25 mg
