Cinnamon Shortbread Cookies are buttery, crisp around the edges, and filled with warm cinnamon flavor. This easy cinnamon shortbread cookie recipe uses just six simple ingredients and comes together quickly, making it a wonderful choice for holiday baking, cookie trays, afternoon tea, or a simple homemade dessert.
If you love classic shortbread, these cinnamon shortbread cookies are a delicious twist on the traditional version. They have the tender, melt-in-your-mouth texture you expect from shortbread, with a cozy cinnamon sweetness that makes every bite feel special. The dough is simple to prepare, easy to shape, and bakes into beautiful cookies with a delicate crumb.
These cookies are especially nice during the holiday season because they are easy to add to dessert platters, cookie boxes, and festive trays. They are also simple enough to make whenever you want a small batch of buttery cookies without a complicated process. With flour, cold salted butter, brown sugar, white sugar, egg white, and cinnamon, you can create a batch of flavorful homemade cookies in very little time.
For more cinnamon dessert ideas, try the Cinnamon Cupcakes Recipe or the Cinnamon Streusel Muffins Recipe.
Ingredients
- All-purpose flour – The base of the shortbread dough and what gives the cookies their classic structure.
- Salted butter – Use cold butter for the best shortbread texture. It helps create a rich, tender cookie.
- Brown sugar – Adds sweetness and a slightly deeper flavor. Pack it firmly when measuring.
- White sugar – Balances the brown sugar and helps give the cookies a clean, sweet finish.
- Egg white – Helps bind the ingredients together so the dough holds its shape.
- Cinnamon – The key ingredient for warm, spiced flavor in every bite.
See the recipe card below for exact quantities.
How to Make Cinnamon Shortbread Cookies
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper so the cookies bake evenly and release easily.
Step One: Add the flour, cold butter, brown sugar, white sugar, egg white, and cinnamon to a food processor. Pulse until the mixture begins to come together and a dough starts to form. This usually takes about 2 to 3 minutes.
Step Two: Turn the dough out onto the parchment-lined baking sheet. Use your fingers to press the dough together into an even 8×8-inch square.
Step Three: Cut the dough into rectangles using a pizza cutter. Try to keep the pieces similar in size so they bake at the same rate.
Step Four: Gently move the cookies apart, leaving space between each one on the baking sheet.
Top Tip
You can shape shortbread in several ways. Chill the dough and slice it from a log, use cookie cutters, or cut the dough into squares, rectangles, triangles, or diamonds.
Step Five: Chill the shaped cookies in the refrigerator for about 15 minutes. Bake for 10 to 12 minutes, or until the cookies are lightly golden.
Storage
Let the cinnamon shortbread cookies cool completely before storing them. Place them in an airtight container or cookie jar at room temperature. If stacking the cookies, add a sheet of parchment paper between layers to help protect their shape and texture.
To freeze the cookies, place fully cooled cookies in a freezer-safe container or freezer bag. This makes it easy to save a batch for later or prepare cookies ahead of time for holidays and gatherings.
Substitutions
- Spices – Add a little extra cinnamon if you prefer a stronger cinnamon flavor. Pumpkin spice can also be used for a fall-inspired version.
- Unsalted butter – If using unsalted butter, add a small amount of salt to the dough to balance the sweetness.
Variations
- Vanilla extract – Add a small splash of vanilla for a softer, rounded flavor.
- Toppings – Decorate the baked cookies with icing, a light glaze, a drizzle, or sprinkles if you want a more festive finish.
This recipe is based on the 3 Ingredient Brown Sugar Cookies. You may also enjoy these buttery Macadamia Shortbread Cookies.
Equipment
A food processor is the easiest way to bring this dough together quickly. You will also need parchment paper, a baking sheet, measuring cups, and a pizza cutter or knife for cutting the dough. If you prefer, you can use a rolling pin to help shape the dough evenly before cutting.
Common Questions
Yes. If you want shaped cinnamon shortbread cookies, chill the dough first, then press cookie cutters into the chilled dough. Transfer the shaped cookies to the baking sheet and bake as directed.
Yes. These buttery shortbread cookies make a great base for holiday decorating. Once baked and cooled, decorate them with frosting, icing, sprinkles, or other edible decorations for seasonal cookie trays and special occasions.
Yes. If you prefer plain shortbread, leave out the cinnamon. The flavor will be different, but the cookies will still have a buttery shortbread texture.
Related
Looking for more recipes like this? Try these cinnamon and bakery-style favorites:
- My Grandma’s Coffee Cake Recipe
- Cinnamon Granola Recipe
- Edible Snickerdoodle Dough
- Chocolate Chip Cinnamon Cookies
📖 Recipe
Cinnamon Shortbread Cookies
Ingredients
- 1.25 cups all-purpose flour
- 8 tablespoons salted butter cold
- ¼ cup brown sugar packed
- ¼ cup white sugar
- 1 egg white
- 1 teaspoon cinnamon
Instructions
-
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
-
Pulse all ingredients in a food processor until a dough begins to form, about 2 to 3 minutes.
-
Transfer the dough to the parchment-lined pan. Press it into an 8×8-inch square, then cut into rectangles with a pizza cutter.
-
Separate the cookies slightly so there is space between them. Chill for 15 minutes.
-
Bake for 10 to 12 minutes, or until lightly golden.
Nutrition
These cinnamon shortbread cookies are simple, buttery, and perfect for sharing. If you enjoy the recipe, leave a comment and rating.