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!
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.
If you like these, check out my Brown Butter Chocolate Chip Toffee Cookies!
Ingredients
- 1/4 cup 50 grams) turbinado sugar
- 1 tablespoon cinnamon
- 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
Instructions
- In a small bowl, mix together the the cinnamon and sugar until thoroughly combined.
- With an electric mixer, beat the butter and sugar until light and fluffy (about 2-3 minutes).
- Add the cinnamon and beat to combine.
- Add the flour and salt, and mix on low speed until the dough just comes together, being careful not to overmix.
- If the dough is crumbly, use your hand to gently knead it until it comes together.
- Put the dough in a gallon sized freezer bag and put it on a flat surface.
- 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.
- Seal the bag and refrigerate the dough for at least one hour.
- Preheat the oven to 300 degrees fahrenheit and line 2 baking sheets with parchment paper.
- Use a cookie cutter to cut out shapes from the dough, and place them on the lined baking sheets.
- Sprinkle them with additional cinnamon sugar and bake for 18-20 minutes, until they are just lightly golden but not browned around the edges.
- 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
Sounds really delicious. I love recipes with cinnamon! I will try them!
Thanks, Nicole! I hope you do.
I think these would be my new favorite too – they look awesome!
Thanks, Ashley!
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!
Thank you, Daniela! The crystal cinnamon sugar is really easy to make. I plan to use it in a lot more recipes.
Your shortbreads look out of the world delicious.
they look yummy!
These are beautiful…and I see why they became favorites. Thank you for sharing. Wouldn’t these make for lovely hostess gifts?
Thanks, Monet! I plan to give a lot of these as gifts, especially around Christmas time!
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.
I really love your dreamy pictures… and of course the cookies! I actually love shortbread and this flavor sounds elegant and very nice! Pinned! 🙂
Thanks for pinning, Nami!
These look amazing! I love your website. Such fantastic desserts!
Thanks, Julianne!
Such bright and beautiful styling — love this melt-in-your-mouth cookies 🙂
Thank you, Kiran!
yes yes yes… downton abbey, shortbread cookies and tea. perfect!
Thanks, Rima!
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!
Thanks, Shannon! I’m a shortbread lover, too.
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!!
I have frozen the dough and they turned out just fine. Haven’t tried freezing the entire cookie, though.
Made these with my granddaughter today but had to use hearts and gingerman cut outs instead of circles. They were yummy
I’d recognize the label on that sugar anywhere! Spice Merchant at Kerrytown!
It was Spice Merchants but it was actually in Winona Lake, Indiana.
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!
Hey, if your stretched for time would you be able to cook straight away and not refrigerate the dough?
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.
Quick question, if I wanted to add color to the dough, will the food coloring change the dough consistency?
You can add a couple of drops of gel food coloring (such as Wilton or Americolor). Liquid food coloring will change the consistency.
Hi! I just tried your recipe. Your flour grams are a bit off. 2 1/4 US cups
Is closer to 340g, not 281g. I accounted for this and made some delicious shortbread. Thank you!
Hi, These look delicious. How many biscuits will this recipe make please? X
Do you have to freeze them for the whole 2 hours? will 30 minutes or 1 hour work
You can freeze it for 30 minutes. Chilling the dough for a longer time will help it spread less the it bakes.
The first batch I over baked but the second well… crumbly, melt in the mouth little bites of autumn and so easy to make. Thank you for sharing I will be making these on a regular basis!
I can see that I found your recipe years after most folks posted their comments so I don’t know if this post is still active. But, on the off chance that it is, I wanted to tell you that this is a great shortbread recipe. I found the dough so easy to work with that I was able to make lovely cut out snowflakes with it for my Christmas cookie platters this year. I’m an old lady and I’ve made a lot of shortbread because it is my family’s favorite cookie. I don’t just make it for the holidays. This one is rich and delicious so I’ll be making it frequently. Thank you so much.
Glad you liked it. It’s one of my Christmas favorites too!
Hi – just made these and they came out just like your photos! Thank you! They are delicious!!
Has anyone been able to find out how many cookies this makes roughly? I would like to know whether I need to double it before I have to wait 2 hours for freezing etc.
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