Name: Cinnamon Shortbread Cookies Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 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; ¼ cup (50 g) granulated sugar; 2 teaspoons cinnamon

If you love buttery, melt-in-your-mouth treats with a little warm spice kick, then you’re going to adore this Cinnamon Shortbread Cookies Recipe. I absolutely love how these cookies come together—not too sweet, beautifully crisp with just the right crumbly texture, and that cinnamon aroma fills your kitchen in the best possible way. Stick with me, and I’ll share all the secrets to making these fan-freaking-tastic cookies that my family literally can’t get enough of!

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Why You’ll Love This Recipe

Perfectly Balanced Flavor: The cinnamon and nutmeg blend just right without overpowering the buttery shortbread base.
Simple Ingredients: You probably already have everything in your pantry, so this recipe is ideal for last-minute cravings.
No Spread Baking: These cookies hold their shape beautifully, meaning you can bake several trays close together and save time.
Versatile & Customizable: From sprinkling extra cinnamon sugar to drizzling white chocolate, there’s room to make this recipe your own.

The image shows four star-shaped cookies placed on a white marbled textured surface covered with white translucent paper, which rests on a silver cooling rack. Each cookie is golden brown with a slightly darker edge, and they have a rough texture with a visible dusting of cinnamon sugar on top, giving them a speckled look. The cookies are evenly spaced, and in the bottom left corner, two cinnamon sticks are placed parallel to each other. To the right, there is a piece of yellow and white string tied into a small bow. Photo taken with an iphone --ar 2:3 --v 7 - Cinnamon Shortbread Cookies, Cinnamon Shortbread Cookies recipe, buttery shortbread cookies, easy cinnamon cookies, festive holiday cookies

Ingredients You’ll Need

What I love about this Cinnamon Shortbread Cookies Recipe is how these few simple ingredients come together to create a cookie that’s rich, buttery, and just the right amount of sweet and spicy. Here’s a quick rundown and some shopping tips I picked up along the way.

Flat lay of a large square of pale yellow butter, a small white ceramic bowl filled with white granulated sugar, a small white ceramic bowl holding light brown packed brown sugar, a tiny white ceramic bowl with fine light brown cinnamon powder, a tiny white ceramic bowl of finely ground nutmeg, a medium mound of white all-purpose flour, a small white ceramic bowl containing coarse white granulated sugar for sprinkling, a small white ceramic bowl with darker cinnamon powder for sprinkling, a pinch of fine white salt crystals arranged symmetrically placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Cinnamon Shortbread Cookies, Cinnamon Shortbread Cookies recipe, buttery shortbread cookies, easy cinnamon cookies, festive holiday cookies

Butter: Use room temperature unsalted butter to get that creamy, fluffy texture in your dough; salted butter will throw off the salt balance.
Granulated Sugar: Both in the dough and for sprinkling, it adds sweetness and a slight crunch on top of the cookies.
Brown Sugar: Adds depth and a touch of molasses flavor that rounds out the cinnamon perfectly.
Salt: Just a pinch enhances flavor and balances the sweetness.
Cinnamon: The star of the show—freshly ground or good quality cinnamon gives the best flavor.
Nutmeg: A small pinch gives a subtle warmth and complexity.
All-Purpose Flour: The backbone of the cookie; sift it for a lighter dough if you want an extra delicate crumb.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the fun things about this Cinnamon Shortbread Cookies Recipe is how easy it is to personalize. I’ve tried a few different twists depending on mood and occasion — and you might find yourself experimenting too!

White Chocolate Drizzle: My family goes crazy for a drizzle of melted white chocolate once the cookies have cooled—adds sweetness and a beautiful look.
Spiced Up: Add a pinch of ground cloves or ginger if you want a more festive, holiday spice profile.
Gluten-Free: Substitute with a gluten-free flour blend; just watch the texture and add a tablespoon of water if needed since gluten-free can be drier.
Shape Alternatives: No cookie cutter? Roll the dough into a log, chill, then slice into rounds—super easy and still delicious.

How to Make Cinnamon Shortbread Cookies Recipe

Step 1: Cream Butter and Sugars Until Fluffy

Start by whipping together your room temperature butter with both granulated and brown sugars for about 2 to 3 minutes on medium speed. You’ll notice the mixture turns pale and fluffy — this is a strong signal you’re on the right track for those tender, crumbly cookies. If you’ve ever tried and struggled with dense shortbread, this is exactly why you shouldn’t rush this step.

Step 2: Incorporate Spices and Flour Gently

Next, add your salt, cinnamon, nutmeg, and all-purpose flour. Mix just until everything is incorporated — avoid over-mixing so your cookies stay tender. Your dough might look a little crumbly at first; don’t worry, that’s totally normal. If it feels too dry to form, add a tablespoon or two of water to bring it together.

Step 3: Roll Out and Cut Your Cookies

Roll the dough out to about ½ inch thick on a lightly floured surface. Use a cookie cutter to cut shapes and place them on a parchment-lined baking sheet as you go. One of the amazing things here: these cookies don’t spread in the oven, so you can place them quite close together. If you don’t have a cookie cutter, my favorite hack is to shape the dough into a log wrapped in parchment and chill it before slicing into rounds.

Step 4: Chill the Dough Before Baking

Pop your cut cookies into the fridge for at least 20 minutes. This chilling step is crucial and helps the cookies hold their shape and bake evenly. You can leave them covered and chilled longer if you’re prepping ahead — I sometimes chill overnight and bake fresh the next day for better convenience.

Step 5: Bake and Sprinkle Cinnamon Sugar

Preheat your oven to 325°F. Just before baking, sprinkle the cookies with a mixture of granulated sugar and cinnamon. Bake for 15 to 17 minutes until the edges just start to turn a light golden brown. The smell at this point is incredible—trust me, that cinnamon aroma makes it impossible to resist sneaking one!

Step 6: Optional Extra Sprinkle and Cool

Right after they come out of the oven, I like to sprinkle a little extra cinnamon sugar on top for that perfect sweet crunch. Then, let your cookies cool completely on the baking sheet before transferring them to a wire rack or container.

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Pro Tips for Making Cinnamon Shortbread Cookies Recipe

Use Room Temperature Butter: This makes creaming easier and creates the tender, flaky texture that shortbread is known for.
Don’t Skip Chilling: I’ve learned the hard way that letting the dough chill keeps the cookies from spreading and helps develop flavor.
Mix Just Enough: Over-mixing flour activates gluten and can make cookies tough—mix until combined and stop.
Try the Log Method: If you’re short on time or don’t feel like rolling dough, chilling it as a log and slicing is a fantastic shortcut.

How to Serve Cinnamon Shortbread Cookies Recipe

Seven star-shaped cookies with a light brown color and a sugar and cinnamon coating on top are arranged on an old metal baking tray lined with parchment paper. Two cinnamon sticks are placed at the top left of the tray, and a piece of thin white and yellow string lies softly on the right side near one cookie. The tray sits on a white marbled surface with a soft white towel partially visible along the left edge. The cookies have a slightly rough texture and a warm, baked look. photo taken with an iphone --ar 2:3 --v 7 - Cinnamon Shortbread Cookies, Cinnamon Shortbread Cookies recipe, buttery shortbread cookies, easy cinnamon cookies, festive holiday cookies

Garnishes

For a simple touch, I usually sprinkle an extra dusting of cinnamon sugar right after baking—it adds a little sparkle and crunch I adore. On special occasions, I drizzle melted white chocolate or even dip half the cookie for a decadent finish. You can also roll edges in crushed nuts or sprinkles for a fun twist!

Side Dishes

These cookies pair wonderfully with a warm cup of coffee or chai tea—the cinnamon in the cookies complements the spices in the tea for a cozy combo. If you’re serving at a party, I love putting out a platter of these alongside hot cocoa or mulled wine for a crowd-pleasing spread.

Creative Ways to Present

Once, I arranged these cookies in a tiered cookie stand with little cinnamon sticks and sprigs of rosemary to make a festive centerpiece. For gift-giving, wrapping small stacks with ribbon and a cinnamon stick tied on makes a thoughtful homemade treat. Serve with mini jars of cinnamon sugar for guests to add to their cookies too—super interactive and fun!

Make Ahead and Storage

Storing Leftovers

I store leftover cinnamon shortbread cookies in an airtight tin or container at room temperature. They actually stay fresh and crisp for up to two weeks, which is fantastic if you like to bake in advance. My secret? Layer the cookies between sheets of parchment paper to prevent sticking and keep them looking picture-perfect.

Freezing

If you want to freeze these cookies, I recommend freezing the dough instead of baked cookies for best texture. Just shape the dough into a log, wrap tightly in plastic wrap, and freeze. When you’re ready, simply slice and bake straight from frozen, adding a minute or two to the baking time. Freezing baked cookies is also possible—they thaw well wrapped in an airtight container.

Reheating

To enjoy leftovers warm, pop your cookies into a 300°F oven for about 5 minutes — this revives their crispness without making them too hard or overbaked. You can also microwave individual cookies for 10–15 seconds, but watch closely so they don’t get chewy. Freshly warmed, they taste just like they just came out of the oven!

FAQs

Can I substitute the brown sugar in the Cinnamon Shortbread Cookies Recipe?

Yes! While brown sugar adds a lovely molasses flavor and moisture, you can substitute it with extra granulated sugar in a pinch. The cookies might turn out slightly less tender, but they’ll still be delicious and have that classic shortbread texture.
How long can I keep these cookies fresh?

Stored in an airtight container at room temperature, these cookies stay fresh and tasty for up to two weeks. After that, they might start to soften, but they’re still great for dunking in milk or coffee.
What’s the best way to prevent cookie dough from being crumbly?

If your dough feels too dry and crumbly, add a tablespoon of cold water at a time until it just holds together. This trick really helped me the first time I made this recipe and saved my dough from falling apart.
Can I make these cookies vegan or dairy-free?

Absolutely! Substitute the butter with a vegan margarine or coconut oil that’s solid at room temperature. The flavor and texture will vary slightly but you can still enjoy delicious cinnamon shortbread cookies that fit your dietary needs.

Final Thoughts

This Cinnamon Shortbread Cookies Recipe is one I keep coming back to because it never disappoints — crisp edges, buttery centers, and that cozy cinnamon touch that feels like a warm hug from the kitchen. I hope you’ll find as much joy in baking and sharing these treats as I do. So grab your mixing bowl and butter, and get ready to fill your home with that irresistible cinnamon scent. Trust me, once you try these, they’ll quickly become a staple in your cookie rotation!