Description
Delight in these classic Cinnamon Shortbread Cookies, featuring a perfect balance of buttery richness and warm cinnamon spice. These tender cookies are easy to make, with a crumbly dough that bakes into crisp edges and a soft center. Sprinkled with cinnamon sugar before and after baking for an extra touch of sweetness and spice, they make a perfect treat for any occasion.
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
For Sprinkling
- ¼ cup (50 g) granulated sugar
- 2 teaspoons cinnamon
Instructions
- Prepare dough: In a medium mixing bowl fitted with the paddle attachment, blend together the butter and both sugars for 2-3 minutes on medium speed until the mixture is pale and fluffy, ensuring a creamy base for your cookies.
- Add dry ingredients: Mix in the salt, cinnamon, nutmeg, and flour until completely incorporated. The dough might appear crumbly at first, but it will come together as you mix thoroughly.
- Shape cookies: Roll out the dough to about ½ inch thickness or to your preferred thickness. Use cookie cutters to cut shapes, arranging them on a parchment-lined baking sheet. Since these cookies do not spread during baking, place them close together. Chill the cookie sheet in the refrigerator for 20 minutes to firm up the dough, covering if chilling for longer to prevent drying.
- Preheat oven and flour cinnamon sugar: While chilling, preheat the oven to 325°F (163°C). Prepare the cinnamon sugar sprinkling by mixing ¼ cup granulated sugar with 2 teaspoons cinnamon.
- Sprinkle and bake: Sprinkle the chilled cookie dough generously with the cinnamon sugar mixture. Bake for 15-17 minutes or until the edges start turning a light brown, indicating perfect doneness.
- Cool and optionally garnish: After baking, optionally sprinkle more cinnamon sugar on top or drizzle with white chocolate once cooled for extra flavor. Allow cookies to cool on the baking sheet before transferring them to a storage container.
Notes
- If you lack a cookie cutter, roll the dough into a log using parchment or wax paper, chill thoroughly, then slice into circular cookies.
- If the dough is too crumbly to hold together, add one to two tablespoons of water to help bind it.
- For a decorative touch, drizzle cooled cookies with melted white chocolate.
- Store cookies in an airtight container or tin to keep them fresh for several weeks. Note that they may soften over time.
Nutrition
- Serving Size: 1 cookie (approx. 25g)
- Calories: 120
- Sugar: 7g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
