Description
These Cinnamon Shortbread Cookies are buttery, tender, and lightly spiced with cinnamon and nutmeg. They feature a crisp, crumbly texture with a subtle sweetness, enhanced by a cinnamon-sugar topping before and after baking.
Ingredients
Scale
- 1 cup (227 g) butter, room temperature
- ¼ cup (50 g) granulated sugar
- ¼ cup (55 g) brown sugar
- ¼ teaspoon salt
- ¾ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 2¼ cups (300 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 2 teaspoon cinnamon
Instructions
- In a medium mixing bowl fitted with the paddle attachment, blend together the butter, granulated sugar, and brown sugar for 2-3 minutes on medium speed until the mixture is pale and fluffy.
- Incorporate the salt, cinnamon, nutmeg, and all-purpose flour into the butter-sugar mixture. Mix until fully combined.
- Roll out the dough to about ½ inch thickness. Use cookie cutters to cut shapes and place them on a parchment-lined baking sheet. Refrigerate the baking sheet for 20 minutes.
- Preheat the oven to 325°F (163°C). Sprinkle the chilled cookies generously with the cinnamon-sugar mixture before baking.
- Bake the cookies for 15-17 minutes, watching for the edges to turn a light golden brown. Optionally, sprinkle additional cinnamon-sugar on top while cookies are still warm.
Notes
- These cookies are perfect for an afternoon treat or holiday cookie platter.
- They store well for weeks in an airtight container.
- Prep Time: 25 minutes
- Cook Time: 15-17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 30 mg
Keywords: Cinnamon Shortbread Cookies