I have another easy shortbread for you. This one uses super simple ingredients that you may already have on hand, and it DELICIOUS! It’s crisp, full of cinnamon, and sprinkled with sugar on the outside. It’s my current fave and is perfect year-round. And best of all, it holds its shape perfectly so it’s perfect for cookie stamps! Yess.
This shortbread is great by itself, but if you’re making pumpkins and you want a yummy filling, I’ve got you covered with cinnamon cream cheese filling. You really can’t go wrong either way, imo.
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Ingredient List:
(Grab the full recipe with amounts at the bottom):
- All-purpose flour
- Table Salt
- Cinnamon
- Unsalted Butter
- Dark Brown Sugar
- Vanilla Extract
- Granulated Sugar (for sprinkling)
Optional Cinnamon Cream Cheese Filling:
- Unsalted Butter
- Cream Cheese
- Vanilla Extract
- Table Salt
- Powdered Sugar
- Cinnamon
Equipment/Tools:
- Cookie Stamps and Cutters. Mine are from Amazon and they’re so freaking cute!
- Electric Mixer (hand or stand)
- Baking Pan
- Rolling Pin with guides
- Parchment Paper
- Wire Rack
- Kitchen Scale
A Few Tips Before You Start:
Flour Alert: I created this recipe by weighing the flour. For the most precise measurements, please weigh the flour. 300 grams is the perfect amount.
Crumbly: If your dough is crumbly, you may have added a little too much flour (this happens when the flour is scooped) Try working the dough together with your hands to get it all to come together.
Cracking: This dough tends to crack if you start stamping when it’s too cold. Be sure to wait a few minutes to let it soften up before stamping.
Dusting: Don’t forget to lightly dust the dough, stamps and cutters with flour before stamping. If things are really sticking, you can lightly spray the stamps with cooking spray.
Transferring: Be sure to roll the dough out on parchment paper so you can easily lift the entire sheet, with the cutouts still on it, and transfer it straight to your baking pan.
Filling: You can keep these plain or fill with anything you like. I love this cream cheese filling, but I’ve also tried canned chocolate frosting. I really like the contrast of color with the chocolate but think ganache would be even better if chocolate is what you’re going for.
You can find all my favorite cookie tools here. If you try out this recipe, please let me know how it goes!:)
Cinnamon Sugar Shortbread For Cookie Stamps
- Yield21 cookies or 10 sandwiches
This cinnamon sugar shortbread recipe is so easy. It’s crisp, full of cinnamon and sprinkled with sugar. It holds its shape well, which makes it perfect for cookie stamps.
Makes 21 cookies that are 1/4” thick, or 10 cookie sandwiches
Ingredients
- 2 1/3 cups (300 grams) all-purpose flour (plus extra for dusting the dough as needed)
- 1/8 tsp salt
- 1 tsp cinnamon
- 1 cup (227g) unsalted butter, softened
- 1/2 cup dark brown sugar, packed
- 1 tsp vanilla extract
- Granulated sugar for dusting
Optional Cream Cheese filling:
- 4 oz. cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 2 cups powdered sugar
- 1/4 tsp cinnamon
Instructions
1. In a medium bowl, whisk together the flour, salt and cinnamon (weigh the flour for best results). Set aside.
2. Using a stand or hand mixer, cream the butter and brown sugar on medium speed until light and fluffy.
3. Add the vanilla extract and mix until fully combined, scraping down the sides of the bowl as needed.
4. Gradually add the dry ingredients, mixing on low speed until the dough comes together.
5. Place the dough between two sheets of parchment paper and roll to your desired thickness. I like these at 1/4” thick.
6. Transfer the rolled-out dough sheet to the refrigerator and chill for 1 hour.
7. Remove from the fridge and let it sit for 5-10 minutes so it softens but still has a chill to it. Stamp and cut into shapes. (Lightly dust or dip the stamps/cutters in flour to prevent sticking.
8. Lightly sprinkle the tops of the cookies with granulated sugar.
9. Transfer the cookies onto a parchment-lined baking pan and pop into the freezer to chill again while the oven preheats. Preheat the oven to 350°F
10. Bake at 350°F until the cookies look set and are lightly golden around the bottom edges. Around 10-12 minutes.
11. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
For the cream cheese filling:
1. Using an electric mixer, beat the softened butter and cream cheese together until smooth and creamy.
2. Add the salt, cinnamon and vanilla, and mix until combined.
3. Gradually add the powdered sugar, mixing until the filling is smooth and fluffy.
4. Once the cookies are completely cooled, spread the cream cheese filling onto the back of 1/2 the cookies, and top with another cookie to make a sandwich. Enjoy!
And that’s it – super delicious cinnamon sugar cookies. Enjoy!
Need More Inspiration?
