Cinnamon Shortbread Cookies
Author: Betsy Cohen
Prep time: 45 mins
Cook time: 18 mins
Total time: 1 hour 3 mins
  • Cookies:
  • 2¼ cups all purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 12 tablespoons (1½ sticks) unsalted butter
  • ½ cup sugar
  • 1 egg
  • ½ teaspoon vanilla extract
  • Coating:
  • ½ cup sugar
  • ½ teaspoon ground cinnamon
  1. For the cookies:
  2. Whisk together the flour, baking powder, cinnamon and salt and set aside.
  3. Beat the butter and sugar together in a large mixing bowl until well blended. Add the egg and vanilla. Blend in the dry ingredients just until the dough stays together.
  4. Form into a disc and wrap in wax paper. Refrigerate for at least one hour.
  5. For the coating:
  6. Combine the sugar and cinnamon together in a small bowl that is large enough to accommodate a 3½” cookie. Set aside.
  7. Line two baking sheets with parchment paper and set aside.
  8. Roll the dough between sheets of parchment paper so that it is ¼“ thick. Use a 3½” round glass or cookie cutter to cut circles.
  9. Gently coat each round in the cinnamon/sugar mixture and then place on the prepared pan.
  10. Repeat with the remaining dough.
  11. Bake in a 350° oven for 16 - 18 minutes, rotating the pan halfway through. Remove from the oven and cool completely.
  12. Betsy's tidbits:
  13. The cookies may be rolled as thick or thin as you prefer. The baking time varies depending on the thickness of the cookies. The thicker the cookies, the longer the baking time.
  14. The number of cookies may vary depending on the thickness of the cookies.
  15. If you have leftover cinnamon/sugar, sprinkle it over some eggs or buttered toast. M-M-M.
Additional time is needed to refrigerate the dough.
Recipe by Desserts Required at