Cinnamon shortbread cookies combine warm cinnamon spice with a classic tender shortbread texture. They’re easy to prepare and require only six simple ingredients, making them a quick and delightful addition to any dessert tray.
These buttery cookies have crisp edges and a tender, melt-in-your-mouth center. The cinnamon adds a cozy flavor that’s perfect for holidays, gift-giving, or a simple weeknight treat.
Below you’ll find everything needed to make these cinnamon sugar shortbread cookies. The recipe is straightforward and hand-held—perfect for adding to your holiday cookie platter or enjoying with a cup of tea.
Ingredients
- All-purpose flour – I use all-purpose flour for the dough.
- Salted butter – Use cold butter so the shortbread holds its texture.
- Brown sugar – Pack it when measuring for the best texture.
- White sugar – Adds extra sweetness and lightness.
- Egg white – Binds the dough without adding extra richness.
- Cinnamon – Essential for the signature flavor.
See the recipe card below for exact quantities.
How to Make Cinnamon Shortbread Cookies
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step One: Place the ingredients in a food processor and pulse until the dough just begins to come together, about 2–3 minutes.
Step Two: Turn the mixture out onto the prepared pan and press it with your fingers into an 8 x 8-inch square.
Step Three: Use a pizza cutter or a sharp knife to slice the dough into rectangles.
Step Four: Gently separate the pieces so there is a little space between each rectangle on the pan.
Top Tip
Shape the shortbread however you like: slice chilled logs, use cookie cutters on chilled dough, or cut squares, triangles, or diamonds.
Step Five: Chill the assembled pan in the refrigerator for about 15 minutes. Bake for 10–12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the pan briefly, then transfer to a wire rack to cool completely.
Storage
Let cookies cool completely before storing them in an airtight container. Separate layers with parchment paper to prevent sticking. To freeze, place cooled cookies in a freezer-safe container or bag; thaw at room temperature when ready to enjoy.
Substitutions
- Spices – Add more cinnamon for a bolder flavor, or substitute pumpkin spice for a seasonal twist.
- Unsalted butter – If using unsalted butter, add a pinch of salt to the dough to balance the flavors.
Variations
- Vanilla extract – Stir in a teaspoon of vanilla for a subtle, warming note.
- Toppings – Dress the baked cookies with icing, a glaze, or a light dusting of cinnamon sugar for extra sweetness.
Equipment
Helpful tools include a mixing bowl or food processor, parchment paper, a baking sheet, measuring cups, and a rolling pin if you prefer to roll the dough instead of pressing it with your fingers.
Common Questions
Yes. Chill the dough first, then press cookie cutters into the chilled sheet and bake the shaped cookies directly.
Absolutely. Shortbread is an excellent base for decorating—use frosting, sprinkles, glazes, or drizzles to match any holiday theme.
Yes. Omitting the cinnamon yields a classic shortbread flavor that’s still delicious.
Related
If you enjoy cinnamon-flavored treats, try other simple recipes and variations in your collection.
📖 Recipe
Cinnamon Shortbread Cookies
Ingredients
- 1.25 cups all-purpose flour
- 8 tablespoon salted butter cold
- ¼ cup brown sugar packed
- ¼ cup white sugar
- 1 egg white
- 1 teaspoon cinnamon
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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Pulse the ingredients in a food processor until a dough begins to form, about 2–3 minutes.
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Turn the dough onto the parchment-lined pan and press into an 8″ x 8″ square. Cut into rectangles with a pizza cutter or knife.
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Separate the pieces slightly and chill for 15 minutes.
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Bake 10–12 minutes, until edges are lightly golden. Cool before storing.
Nutrition
Carbohydrates: 9.4g
Protein: 0.9g
Fat: 3.9g
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