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
Scale
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
