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Cinnamon-Scented Christmas Shortbread

User Rating 3 Star Rating (1 Review)


Cinnamon Shortbread Cookie Recipe

Cinnamon Shortbread Cookie Recipe

Diana Rattray
These buttery melt-in-your-mouth spiced shortbread cookie cut-outs are made with dark brown sugar and a generous measure of cinnamon.


  • 1 3/4 cups flour (stir before sifting)
  • 1/2 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 8 ounces (1 cup) unsalted butter, at room temperature
  • 1/2 cup dark brown sugar, packed
  • 1 1/2 teaspoons vanilla extract


Measure the flour, cornstarch, salt, and cinnamon into a bowl. In another bowl, beat butter with sugar and vanilla extract until smooth. With a wooden spoon, stir the flour mixture into the creamed mixture just until blended. Shape the dough into a disk shape and wrap in plastic wrap. Chill for 1 hour. Line baking sheet with parchment paper or a silicone baking sheet.

On a lightly floured surface, roll out the chilled dough to a thickness of about 1/4-inch. Cut into rounds, squares, or other shapes. Arrange the cut-outs on prepared baking sheets, sprinkle with cinnamon sugar, and refrigerate for about 10 minutes. Heat oven to 350°. Bake the cookies for 8 to 10 minutes, or until cookies are set and lightly browned. Transfer the cookies to a rack to cool completely.
Makes about 2 dozen cookies, depending on size.

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User Reviews

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 3 out of 5
No need to refrigerate!, Member morecookies

A nice shortbread variation. Unless you're baking these in 90 degree heat, don't bother to chill for an hour. If you chill, the dough becomes hard and you can't roll it out. Dough was pretty crumbly also. I found that it took fully 20 minutes to bake, not the suggested 8-10. Mine were only about 1/4 thick and needed double the baking time otherwise they were dough-y.

4 out of 4 people found this helpful.

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