Spice up your classic shortbread recipe with these deliciously crisp Cinnamon Shortbread Cookies. It's buttery, crisp and insanely easy to make with just 5 simple ingredients.
With no dough refrigeration needed, its mixed in one bowl, cut and baked. Ready to munch in under 40 minutes, decorated or plain, they're scrumptious either way!
Pro tips for making this recipe
- Get the butter out of the fridge about 20 to 30 minutes before baking. You want the butter to still be cold but too soft or melted
- When cold butter is rubbed into the flour, it creates pockets of flavor, which soft, room temperature butter can’t do.
- Once the cookies are placed in the oven the water in the cold butter begins evaporating. This creates moisture, creating a light but crisp texture.
- Using cold butter also prevents the cookies from spreading while baking.
- I used 2 teaspoons on cinnamon powder and a teaspoon of ground nutmeg.
- Nutmeg is optional but does add a slight nutty, warm and sweet flavor.
- If you don't have cinnamon powder or nutmeg, then 2 ½ teaspoons of allspice will work just as well in these cookies.
Making the dough
- You may find that the mixture is taking a while to form a complete dough. The butter softens as you use your hands to gather the dough.
- Within 5 to 6 minutes you should have formed a ball of dough.
- Don't knead the dough with your knuckles. Use the palms of your hands (which is much warmer) to form the dough.
- Take a look at the video below to see how its done.
Rolling out the dough
- Roll out the dough between 2 sheets of parchment paper. This method prevents you from adding flour to your dough as its being rolled. Any extra flour used during rolling produces drier, more dense cookies.
- How thick or thin to roll out the dough: I rolled out the dough to ⅜ inch (1cm) thick, and baked for 25 minutes.
- If you prefer a thinner shortbread cookie, then bake for a shorter time - about 15-20 minutes.
Roll out the dough evenly
- To get a perfectly level rolled out dough, I use an adjustable rolling pin. They have rings that make a rolling pin adjustable and super handy when you’re looking to achieve a specific width of dough.
- The adjustable rolling pin prevents those wonky lopsided cookies you get when using a regular rolling pin.
- And the best part is that all the cookies bake evenly, because they are all the same thickness.
- Give it a try, I promise, you'll be beaming at your batch of incredibly professional looking bakes 😁
Guidelines for even baking and browning
- Although these cookies have very little to no spread during baking, its best to follow these guidelines for even baking and browning
- Don't place the cookies directly on a greased pan.
- Placing your cookies directly on to a baking sheet brushed with butter creates a greasy base, causing the cookies to spread.
Use A Silicone Baking Mat Or Parchment Paper On Your Baking Sheet
- A silicone baking mat is really the best because they hold onto the bottom of the cookie dough,
- It prevents the cookies from spreading much and promotes even browning too.
- Plus they're reusable, so saves you money from constantly buying parchment paper. I've used mine for over 2 years now for countless bakes, and it's still as good as new.
- Just make sure that you get a good quality mat and it will be your best baking buddy 😉
Decorated or plain
- These shortbread cookies are delicious decorated or plain.
- I decorated with white chocolate, melted and piped once the cookies were completely cooled.
- Then sprinkled with crushed pistachio nuts and cinnamon sugar.
Still hungry for more?
Cinnamon Shortbread Cookies
- 2 ¼ cups all purpose or cake flour
- ½ cup white granulated sugar
- ¼ teaspoon salt See note 1
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg optional
- ¾ cup salted or unsalted butter see note 2
- Preheat the oven to 325°F /162°C (140°C fan)
- Mix the flour, white granulated sugar, ground cinnamon and ground nutmeg (if using) in a large bowl.
- Add the butter and rub into the mixture with your fingertips, to form a breadcrumb-like texture.
- Use the palms of your hands, bringing the mixture together to form a dough see note 3
- Divide the dough in half - (makes it easier to roll out and work with smaller portions)
- Roll out the dough between 2 sheets of parchment paper to ⅜ inch (1cm) thick. See note 4
- Use any shape cutter to cut the dough into cookies. I used a round 1 ¾ inch (4 ½ cm) round cookie cutter to make 25 cookies.
- Place the cookies about ¾ inch (2cm) apart on a lined baking sheet see note 5
- Bake for 25 minutes until golden brown.
- Remove from the oven but leave the cookies on the baking sheet for 5 minutes before transferring to a cooking rack . The cookies will be soft when removed from the oven, but will crisp as they cool.
- Serve plain or allow to cool completely before frosting or decorating with chocolate. See note 6
- At room temperature: in an airtight container for up to 7 days.
- To freeze: Baked can be frozen plain (without frosting) in an airtight container for up to 3 months.