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    Home » Recipes » Desserts

    Cinnamon Shortbread Cookies [Slice & Bake!]

    Nov 18, 2021(updated Jan 3, 2022)

    By Michelle Weiner

    Cinnamon Shortbread Cookies are rich, warm, and coated in cinnamon sugar before being baked to buttery perfection. They’re a delicious holiday cookie and a great choice for the annual cookie exchange!
    No ratings yet
    Prep Time 30 minutes
    Cook Time 15 minutes
    Jump to Recipe Leave a Comment
    cinnamon coated shortbread cookies stacked on top of each other on a white linen napkin

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    cinnamon and sugar coated shortbread cookies lined up on a black cooling rack
    Jump to:
    • Cinnamon shortbread ingredients
    • How to make cinnamon cookies for the holidays 
    • Do you need to chill the dough?
    • Make ahead tips
    • Storing and freezing shortbread
    • Recipe

    Cinnamon sugar-coated shortbread goodness

    You know it’s going to be a great holiday season when there are heaping piles of shortbread cookies everywhere. Whether they’re made with cranberries and white chocolate, eggnog icing, or have a sweet cinnamon sugar coating, every bite practically melts in your mouth. You can’t go wrong!

    These cozy and comforting Cinnamon Shortbread Cookies are sprinkled with a cinnamon sugar coating before being baked in the oven. Indulge in one or five - I won’t judge! They’re just too buttery, sweet, and delicious to pass up.

    My favorite way to prepare shortbread cookie dough is to roll it into a log, slice off the rounds, and bake the cookies! It saves your hands from getting messy and makes for easy storing too. Watch this video if you want to become an expert on slicing and baking shortbread!

    Hungry for more holiday desserts? Be sure to try my Chocolate Chip Candy Cane Cookies and these Mini Pumpkin Pie Tarts!

    Cinnamon shortbread ingredients

    The secret to the very best shortbread is using fresh, high quality ingredients. The ingredients list is already super short, so there aren’t many places to hide! If you just need cookies right now then go ahead and use whatever you have at home - no judgment here!

    Butter

    No surprise here. Butter is the key ingredient in most, if not all shortbread cookie recipes. A whole cup of butter in the cookie dough will leave you with moist, flaky, and buttery cookies. 

    When it comes to salted vs. unsalted butter, you always want to use salted butter. Shortbread cookie dough doesn’t have much liquid in it, which means that if you were to use unsalted butter and add salt on its own, the salt wouldn’t dissolve. In the end, your cookies will be way too salty.

    Powdered sugar

    Powdered sugar in cookies and not icing? Yep, that’s right! Powdered sugar is light, soft, and not as dense as granulated sugar, therefore giving you softer, melt-in-your-mouth cookies.

    Vanilla extract

    A little vanilla is always welcome when you’re making homemade cookies. It adds balance and a nice warm flavor. If you really want to go above and beyond in the flavor department, replace the extract with vanilla bean paste instead.

    cinnamon and sugar coated shortbread cookies stacked on top of each other on top of a white linen napkinn

    All purpose flour

    The last and final ingredient in this 4-ingredient shortbread. I recommend sifting the flour to remove any lumps and help your cookies turn out light and airy. 

    Cinnamon sugar

    A little cinnamon sugar coating never hurt anyone! To coat the cookies, mix ground cinnamon and granulated sugar together in a small bowl. The sliced cookies are rolled in the coating before they go in the oven, leaving you with a lightly spiced and slightly sweet cookie.

    Egg

    Brushing a light amount of raw egg on each cookie helps the cinnamon sugar coating stick. It’s completely safe to eat since the egg goes on the cookie before they bake in the oven. If you don’t want to use a raw egg, you can replace it with milk instead.

    How to make cinnamon cookies for the holidays 

    This is an easy slice and bake shortbread recipe that comes together in no time. The best part is you can prepare them days or even months ahead of time!

    butter, powdered sugar, cinnamon and vanilla extract in a metal mixing bowl

    Step 1: Combine the butter, powdered sugar, vanilla, and cinnamon in a large bowl (if you have a stand mixer, use it!).

    cinnamon, butter and powdered sugar creamed together in a metal mixing bowl

    Step 2: Cream those ingredients together using an electric mixer.

    a ball of shortbread cookie dough on a black cutting board

    Step 3: Mix in the flour and then roll into a ball of cookie dough.

    two logs of shortbread cookie dough on a black cutting board

    Step 4: Split the dough into two pieces and roll into logs and chill.

    one log shortbread cookie dough whole and another cut into rounds on a black cutting board

    Step 5: Slice the dough into rounds!

    rounds of shortbread cookie dough on a black cutting board with a purple silicone brush on the side

    Step 6: Brush a little bit of egg wash on the tops of each dough round.

    rounds of cinnamon sugar coatedd shortbread cookie dough on a parchment lined cookie sheet

    Step 7: Dip the dough (egg wash down) into a cinnamon-sugar mixture.

    cinnamon and sugar coated shortbread cookies lined up on a black cooling rack

    Step 8: Bake until the bottoms of the cookies are golden brown!

    Do you need to chill the dough?

    Yep, shortbread dough needs to be wrapped in plastic or parchment paper and chilled for at least 2 hours or up to 3 days before baking.

    Chilling cookie dough gives the warm butter a chance to cool and solidify. When the cookies bake, the butter will slowly melt, helping your cookies to spread less in the oven.

    four cinnamon sugar coated shortbread cookies on a white plate with a gold rim

    Make ahead tips

    Go ahead and prep the cinnamon shortbread dough ahead of time, wrap it well in plastic, and keep it in your fridge for up to 3 days or in the freezer for up to 3 months.

    When it’s time to bake, the chilled dough can be sliced and baked right out of the fridge. The frozen dough should be left to thaw overnight in the fridge or on the counter for an hour, then sliced and baked.

    Storing and freezing shortbread

    Did you make too much? No problem!

    The leftover shortbread cookies will stay fresh in a tin or cookie jar at room temperature for about 5 days. Alternatively, pop them in a sealed container or bag and freeze them for up to 3 months.

    They do run the risk of freezer burn, so try not to leave them any longer!

    🎉 It's time to cook! 🎉

    Alright, friend! It's your turn to make this delish recipe for your next get-together.

    ⭐⭐⭐⭐⭐ When you do, please leave a comment and star rating below so we can hear what you think! ⭐⭐⭐⭐⭐

    Recipe

    cinnamon coated shortbread cookies stacked on top of each other on a white linen napkin

    Cinnamon Shortbread Cookies

    Cinnamon Shortbread Cookies are rich, warm, and coated in cinnamon sugar before being baked to buttery perfection. They’re a delicious holiday cookie and a great choice for the annual cookie exchange!
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    Author: Michelle Weiner
    Course: Dessert
    Cuisine: Scottish
    Keyword: cookie swap party, holiday
    Prep Time: 30 minutes
    Cook Time: 15 minutes
    Makes: 36 cookies

    Equipment

    parchment paper
    hand mixer
    baking sheet

    Ingredients

    Cookies

    • 1 cup salted butter, softened
    • ¾ cup powdered sugar
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 1 teaspoon cinnamon

    Topping

    • 1 large egg, beaten
    • 3 tablespoon granulated sugar
    • ½ teaspoon cinnamon

    Instructions

    • Using an electric mixer on medium speed, beat butter, powdered sugar, and vanilla extract cinnamon in a large bowl until it just becomes light and fluffy, about 1 minute.
    • Add flour and on low speed, beat until the dough just starts to come together about 3 minutes.
    • Turn dough out onto a lightly floured surface and firmly press together to form a log. Divide the dough in half and form each piece of dough into a 6-inch log. Wrap in parchment paper and chill for at least 2 hours, up to three days.
    • Preheat oven to 350 degrees and line two baking sheets with parchment paper. Slice each log into ⅓-inch slices. You should have about 36 cookies.
    • Mix sugar and cinnamon in a small bow. Lightly brush the beaten egg on one side of a cookie and gently dip the egg-washed side into the cinnamon-sugar mixture. Evenly place on the parchment-lined baking sheets, sugar dipped side facing up. Repeat with the remaining cookies.
    • Bake until the bottom edges of the cookies just start to brown, 14-16 minutes. Allow cookies to cool and serve!
    Did you make this recipe?Share a pic and tag @cupofzest and use #cupofzest so I can see it!

    Notes

    • This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Big thanks to our guest photographer!

    These gorgeous photos in this post were contributed by our friend Barbara Curry of Butter & Baggage! She shares comfort food with a southern flare. Her Mini Croque Monsieurs are a delish recipe you'll want to make for your next get-together!

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    Hi, I'm Michelle and welcome to the party!

    After of working in the culinary world for over 10 years, I'm sharing the skills I've learned with you here at Cup of Zest. I'm here to help you invite your friends over more and stress less when cooking for them. Glad you're part of the crew!

    More about me →

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