Cinnamon shortbread cookies are a staple in my kitchen, especially during the holidays. These cinnamon-sugar coated treats are a favourite among my friends, and they keep beautifully—perfect for gifting or enjoying over a cozy weekend. After several rounds of testing (and sampling!), I’m excited to share this foolproof recipe with you.
The Secret to Perfect Shortbread
The key to irresistible shortbread is in the texture: buttery and tender with just a hint of crispness. Adding rice flour to the mix gives these cookies a delicate crumb, while a spiced sugar coating adds warmth and holiday cheer.
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5 Simple Steps to Cinnamon Shortbread
1. Prepare Your Baking Station
Preheat your oven and line two baking trays with parchment paper.
2. Mix the Dough
Cream softened butter and sugar until light and fluffy. I do this by hand with a wooden spoon, but you can use an electric mixer if you prefer. Sift in the all-purpose and rice flours, then mix until the dough starts clumping. Don’t worry if it looks crumbly at first—keep mixing, and it will come together.
3. Shape and Cut
Roll out the dough to about 5–6mm thickness on a lightly floured surface. Use cookie cutters to create shapes (I used round cutters with crimped edges). Re-roll the scraps to use every bit of dough, then transfer the cookies to the prepared trays.
4. Bake to Golden Perfection
Bake for about 15 minutes, just until the edges begin to turn golden. Cool the cookies slightly before handling them.
5. Add the Sugar Spice Coating
While the cookies cool, mix the spices and sugars in a bowl, rubbing the mixture between your fingers to distribute evenly. Brush the cookies with melted butter, then press one side into the spice mix for a fragrant, flavorful finish.
Tested and Approved
When I first developed this recipe, I experimented with various spice blends and butter amounts to get the perfect balance. After a few tweaks, I landed on this version that gives bakery-quality results every time. These cookies are sturdy enough to hold their shape but still melt in your mouth—a delightful combination!
Why These Cookies Are a Holiday Favourite
Every year, I make batches of these cookies to share with friends along with my butterball cookies. Their buttery texture and warm cinnamon finish make them ideal for holiday gatherings, and they stay fresh for days in an airtight container. Whether you gift them or keep them all for yourself (no judgment here!), they’re guaranteed to spread a little joy.
Baking should be simple, fun, and delicious, and these cinnamon shortbread cookies deliver on all counts. Give them a try this holiday season, and let me know how they turn out!
Helpful Tips for Making and Storing Cinnamon Shortbread Cookies
- Use Softened Butter: Soft butter is easier to cream with sugar, resulting in a lighter, more tender dough. Avoid melting the butter, as it can affect the dough’s texture.
- Roll Evenly: Aim for a consistent thickness of 5–6mm to ensure the cookies bake uniformly. A rolling pin with adjustable rings can help.
- Chill the Dough (Optional): If your kitchen is warm or the dough feels too soft, chill it for 15–20 minutes before rolling. This helps the cookies hold their shape during baking.
- Cinnamon Sugar Application: Brush the cookies with melted butter just after baking so the cinnamon sugar sticks.
- Storage: Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them (uncoated) and add the cinnamon sugar after thawing.
Frequently Asked Questions
Absolutely! You can prepare the dough up to two days in advance and refrigerate it tightly wrapped in plastic wrap. When ready to bake, let it sit at room temperature for a few minutes to soften slightly before rolling.
If you don’t have rice flour, you can use cornstarch or more all-purpose flour, but the cookies may lose some of their delicate crumb. Rice flour gives them that signature shortbread texture.
Yes! Freeze the baked cookies (without the cinnamon coating) in a single layer, then transfer them to an airtight container or freezer bag. When ready to enjoy, thaw at room temperature and brush with butter before adding the cinnamon sugar.
If the dough starts to stick while rolling, lightly dust the surface and rolling pin with flour. Work quickly to prevent the butter in the dough from softening too much.
Feel free to customize! Add nutmeg for extra warmth, or try cardamom for a different flavour profile. The spice mix is versatile and can be tailored to your taste.
With these tips and answers to common questions, you’re all set to bake a batch of perfect cinnamon shortbread cookies. Share them with friends, or keep them all for yourself—either way, you’ll be glad you made them!
Share your baking!
If you make this recipe, be sure to leave a comment. I love hearing from you! Also, if you make this recipe, I’d love for you to share your photos on Instagram. Don’t forget to use the hashtag #bakersbookshelf.
Cinnamon Shortbread Cookies
Equipment
- cookie sheets
- Parchment Paper
Ingredients
- 1 cup unsalted butter, softened (230 grams)
- ½ cup granulated sugar (100 grams)
- 2 cups all-purpose flour (260 grams)
- ½ cup rice flour (80 grams)
Cinnamon-Sugar Mix
- ¼ cup granulated sugar
- 1 teaspoon dark brown sugar
- 2 teaspoons cinnamon
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 180°C (350°F). Line two cookie trays with baking paper to prevent sticking and ensure even baking.
- In a mixing bowl, beat the softened butter and sugar together until the mixture is pale and fluffy. Sift the plain flour and rice flour into the bowl, then mix until a dough forms. The dough will appear crumbly at first—keep mixing until it clumps together.
- On a lightly floured surface, shape the dough into a ball and roll it out to about 5–6mm thickness. Use cookie cutters to create your desired shapes. I use 2.5-inch (6 cm) round cutters with crimped edges. Gather and re-roll any scraps to minimize waste.Gently transfer the cookies onto the prepared baking trays using a palette knife or spatula.
- Bake for approximately 15 minutes, or until the edges are just starting to turn golden. Avoid overbaking to preserve their tender texture.
- While the cookies bake, combine all the cinnamon and sugar on a wide plate until combined.
- Once the cookies are out of the oven and slightly cooled, brush each one with melted butter. Immediately press the cookies into the spice mix, coating one side.
Notes
- Cold Butter: Softened butter is essential for that signature shortbread texture. If your butter is too warm, the dough may spread excessively during baking.
- Even Thickness: Rolling the dough evenly ensures all cookies bake at the same rate.
- Storage: Store in an airtight container for up to a week. The spice coating keeps the flavors bold and the cookies fresh.
Jaimie says
These were really easy to make. Nice and crumbly!