Cinnamon Sugar Shortbread

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 10

Cook Time: 12

Chill Time: 15

Total Time: 37

Servings: cookies

Calories: 103kcal

Author: Lord Byron's Kitchen

One can never get enough shortbread at Christmastime! This delicious shortbread cookie is prepared with brown sugar and cinnamon. Rolled in a cinnamon-sugar mixture, this classic, old-fashioned sweet shortbread recipe is a new and updated take on everyone's favourite holiday cookie!

Print Recipe

Ingredients

1 cup butter, softened
2/3 cup brown sugar, lightly packed
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon ground cinnamon
1/4 teaspoon salt

For the Cinnamon-Sugar Coating:

1 tablespoon ground cinnamon
3/4 cup granulated sugar

Instructions

In a mixing bowl, beat together the butter, brown sugar, and vanilla extract until well combined and creamy – about 3 minutes.
Add the flour, cinnamon, and salt. Beat until just combined. This cookie dough is not super moist, so don’t be alarmed if it looks a bit crumbly.
Set the dough aside and combine the remaining cinnamon and the granulated sugar together in a bowl. Whisk gently to combine.
Portion out one tablespoon of the cookie dough. Roll it into a ball and then roll the ball into the cinnamon sugar mixture. Place the cookie onto a parchment-lined baking sheet.
Using the bottom of a drinking glass, flatten the ball to half of its current size.
Continue to do this with the remaining dough, leaving one inch of space between each cookie.
Next, using a fork, gently pierce the tops of each cookie, making three even rows.
Transfer the baking sheet to your fridge for 15 minutes.
In the meantime, preheat your oven to 325 degrees F.
Bake the cookies for 12 minutes.
Remove the cookies from the oven and allow them to rest on the baking sheet for 5 minutes before transferring them to a wire cooling rack to finish cooling.

Nutrition