Brown Sugar and Cinnamon Shortbread Cookies

Brown Sugar Cinnamon Shortbread Cookies


You know how sometimes I make something, and then I tell you about how it’s my favorite recipe? Ok, I do that a lot, but this time, it’s true! These brown sugar and cinnamon shortbread cookies have bumped these double chocolate cookies from the #1 spot, and are officially my favorite cookies on the blog (at least for this week).

There are several reasons why these are currently my favorite cookies.
1. I love shortbread. Examples: here, here, and here
2. They are super easy to make
3. They go really well with a cup of tea and Downton Abbey
4. It’s fall, and for me, fall=cinnamon (not pumpkin)


I’m not going to pretend like I’m not as obsessed with pumpkin as every other food blogger out there, but pumpkin is a flavor I crave year round. Cinnamon really brings back memories of fall for me, and the smell of it in my kitchen can trick my senses into forgetting that it’s 90 degrees out today and incredibly muggy. These cookies not only have cinnamon in the dough, but they’re topped with crystals of cinnamon sugar that I found at a local spice store. If you can’t find the cinnamon sugar crystals, you can make your own, which I’ve included in the recipe section.



Some shortbread cookie recipes use cornstarch in addition to the flour in order to give a lighter texture, but I didn’t feel like these needed any. If you’re gentle during the mixing process and don’t over bake these, the texture will be delicate.


Brown Sugar and Cinnamon Shortbread Cookies


    For the cinnamon sugar
  • 1/4 cup 50 grams) turbinado sugar
  • 1 tablespoon cinnamon
  • For the cookies
  • 1 cup (2 sticks, 226 grams) unsalted butter, at room temperature
  • 1/2 cup (108 grams) golden brown sugar, packed
  • 2 teaspoons cinnamon
  • 2 1/4 cups (281 grams) all purpose flour
  • 1/4 teaspoon salt


    For the cinnamon sugar
  1. In a small bowl, mix together the the cinnamon and sugar until thoroughly combined.
  2. For the cookies
  3. With an electric mixer, beat the butter and sugar until light and fluffy (about 2-3 minutes).
  4. Add the cinnamon and beat to combine.
  5. Add the flour and salt, and mix on low speed until the dough just comes together, being careful not to overmix.
  6. If the dough is crumbly, use your hand to gently knead it until it comes together.
  7. Put the dough in a gallon sized freezer bag and put it on a flat surface.
  8. Leaving the top open, use the bag as a guide to roll the dough into a 9 x 10 1/2 inch rectangle. It should be about 1/4 inch thick.
  9. Seal the bag and refrigerate the dough for at least one hour.
  10. Preheat the oven to 300 degrees fahrenheit and line 2 baking sheets with parchment paper.
  11. Use a cookie cutter to cut out shapes from the dough, and place them on the lined baking sheets.
  12. Sprinkle them with additional cinnamon sugar and bake for 18-20 minutes, until they are just lightly golden but not browned around the edges.
  13. Cool completely on wire racks.

Cookies can be kept in an airtight container for about a week, or can be frozen.
Shortbread recipe adapted from Taste of Home
Rolling technique from Use Real Butter
For tips on making better shortbread, check out this post


  1. Sounds really delicious. I love recipes with cinnamon! I will try them!
    Nicole @ Vanilla and Beans recently posted…Blueberry-Cheesecake-SwirlsMy Profile

    1. Thanks, Nicole! I hope you do.

  2. I think these would be my new favorite too – they look awesome!
    Ashley @ Wishes and Dishes recently posted…Chicken Piccata SkilletMy Profile

    1. Thanks, Ashley!

  3. We are all obsessed with pumpkin now, so true! You could start the trend of crystal of cinnamon sugar… sounds so easy to make. Gorgeous cookies!
    Daniela @ FoodrecipesHQ recently posted…Baked Feta with Pepper and Tomato (when it’s not rush hour in London)My Profile

    1. Thank you, Daniela! The crystal cinnamon sugar is really easy to make. I plan to use it in a lot more recipes.

  4. Your shortbreads look out of the world delicious.
    Lail | With A Spin recently posted…Kofta Curry – Luscious Curry of Baked Meat BallsMy Profile

  5. These are beautiful…and I see why they became favorites. Thank you for sharing. Wouldn’t these make for lovely hostess gifts?

    1. Thanks, Monet! I plan to give a lot of these as gifts, especially around Christmas time!

  6. I’m such a sucker for shortbread – I love it! And these brown sugar and cinnamon ones sound delicious! I go through so much cinnamon this time of the year … lol.

  7. I really love your dreamy pictures… and of course the cookies! I actually love shortbread and this flavor sounds elegant and very nice! Pinned! :)
    Nami | Just One Cookbook recently posted…Candied Sweet Potatoes 大学芋My Profile

    1. Thanks for pinning, Nami!

  8. These look amazing! I love your website. Such fantastic desserts!
    Julianne @ Beyond Frosting recently posted…Easy Pumpkin Cupcakes with Caramel Cream CheeseMy Profile

    1. Thanks, Julianne!

  9. Such bright and beautiful styling — love this melt-in-your-mouth cookies :)
    Kiran @ recently posted…Sabudana PohaMy Profile

    1. Thank you, Kiran!

  10. […] I’ve made a few batches of this, and decided that I could do without the white sugar completely. It didn’t affect the texture negatively when I left it out, and it was plenty sweet. I did, however, add a sprinkling of crystal cinnamon sugar to the top, which is my new favorite thing. You can find the recipe for that here. […]

  11. yes yes yes… downton abbey, shortbread cookies and tea. perfect!
    Rima recently posted…Recipe: Gluten Free Meatballs & Sriracha Pasta SauceMy Profile

    1. Thanks, Rima!

  12. […] Brown Sugar and Cinnamon Shortbread Cookies […]

  13. This recipe is fantastic! I am on a delicious and never-ending quest for new shortbread variations and this one makes so much sense. I can’t wait to dig more deeply into your site!

    1. Thanks, Shannon! I’m a shortbread lover, too.

  14. Hi, I have a question about freezing these… I’m wondering about giving them as gifts and whether I could make them a couple of weeks in advance and freeze them but I’ve never done this… apologies if silly question but are they best freezed uncooked or cooked, do they defrost well or do you cook from frozen, and are they as nice if they’ve been frozen? Thanks for any advice anyone can give!!

    1. I have frozen the dough and they turned out just fine. Haven’t tried freezing the entire cookie, though.

  15. Made these with my granddaughter today but had to use hearts and gingerman cut outs instead of circles. They were yummy

  16. I’d recognize the label on that sugar anywhere! Spice Merchant at Kerrytown!

    1. It was Spice Merchants but it was actually in Winona Lake, Indiana.

  17. Hi! I’m looking at making these as some xmas treats as they look delicious – was wondering how many cookies this recipe makes roughly? Thanks!

  18. Hey, if your stretched for time would you be able to cook straight away and not refrigerate the dough?

    1. If you cook them right away, they will spread. You can speed up the process by rolling the dough out and then sticking it in the freezer for a bit.

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