Brown Sugar Cinnamon Shortbread

There’s something irresistibly comforting about the warm, spicy aroma of cinnamon combined with the rich sweetness of brown sugar, especially when it’s baked into the buttery, crumbly texture of shortbread. This Brown Sugar Cinnamon Shortbread recipe takes a classic treat to a whole new level of cozy indulgence. It’s simple, quick to make, and perfect whether you’re enjoying a quiet afternoon with a cup of tea or sharing a batch with friends and family. With just a handful of pantry staples, this shortbread is buttery, melt-in-your-mouth delicious, and beautifully spiced—making it my go-to for homemade cookies that impress every single time.

Why It’s My Go-To

What makes this Brown Sugar Cinnamon Shortbread my ultimate comfort cookie? First, it’s all about that perfect balance of flavors: the deep caramel notes of brown sugar paired with the warm, inviting kick of cinnamon. The texture is another reason—I love how the shortbread crumbles just right, with a tender bite that isn’t too dry or overly dense. Plus, it’s incredibly easy to whip up, requiring minimal ingredients and no fancy equipment. Whether you’re a seasoned baker or just starting out, this recipe is straightforward enough to deliver consistent results.

Another reason I keep coming back to this recipe is its versatility. These shortbread cookies can be enjoyed plain, dipped in chocolate, or even crumbled over your favorite desserts for an extra layer of flavor and texture. And if you’re a fan of spices, you can easily tweak the cinnamon amount to suit your taste. This cookie is the perfect base for all kinds of creative twists, but it’s just as wonderful in its simple, classic form.

What’s in the Bowl

• 1 cup unsalted butter, softened – The base of the shortbread, providing richness and that signature melt-in-your-mouth texture.
• 1/2 cup brown sugar, packed – Adds moisture and a deep caramel flavor that balances the cinnamon perfectly.
• 1 tablespoon cinnamon – The star spice that infuses warmth and aromatic sweetness into every bite.
• 2 cups all-purpose flour – Gives structure to the cookies and keeps them tender.
• 1/4 teaspoon salt – Enhances the sweetness and rounds out the flavors beautifully.
• 1 teaspoon vanilla extract – Adds a subtle depth and enhances the overall flavor profile.

What’s in the Gear List

• Mixing bowl – To combine all your ingredients smoothly.
• Electric mixer or hand whisk – Makes creaming the butter and sugar effortless.
• Measuring cups and spoons – For precise ingredient amounts.
• Spatula – To scrape the bowl and fold ingredients gently.
• Baking sheet – For baking your shortbread to golden perfection.
• Parchment paper – Prevents sticking and makes cleanup a breeze.
• Cooling rack – Allows your shortbread to cool evenly without sogginess.

Brown Sugar Cinnamon Shortbread: From Prep to Plate

Step 1: Soften and Cream the Butter

Start by placing your softened unsalted butter in a mixing bowl. Using an electric mixer or a sturdy whisk, cream the butter until it becomes smooth and creamy. This step is essential for a tender, crumbly texture.

Step 2: Add Brown Sugar and Cinnamon

Mix in the packed brown sugar and cinnamon with the creamed butter. Continue beating until the mixture is light and fluffy. The sugar will start to dissolve slightly, helping to distribute the cinnamon evenly throughout the dough.

Step 3: Stir in Vanilla Extract

Add the teaspoon of vanilla extract to the mixture and blend well. This little addition enhances all the warm flavors and gives the shortbread a subtle, inviting aroma.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or your mixer on low speed. Be careful not to overwork the dough—stop once the flour is just incorporated.

Step 5: Shape the Dough

Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Press the dough into a flat disc, then roll it out to about 1/4-inch thickness. You can use cookie cutters or simply slice the dough into rectangles or wedges.

Step 6: Bake to Golden Perfection

Line your baking sheet with parchment paper and arrange the shortbread pieces about an inch apart. Bake at 325°F (163°C) for 18-22 minutes or until the edges turn a soft golden brown. Keep an eye on them—they should remain pale but firm to the touch.

Step 7: Cool and Enjoy

Once baked, transfer the shortbread to a cooling rack. Let them cool completely before serving. This allows the cookies to set and develop their characteristic crumbly texture. Enjoy with a hot cup of tea or coffee for a perfect afternoon treat.

Allergy-Friendly Substitutes

• Butter: Use a dairy-free margarine or coconut oil for a dairy-free version. Make sure to select options with a similar fat content for best results.
• All-Purpose Flour: Try a gluten-free all-purpose blend if you’re avoiding gluten. Note that texture might vary slightly.
• Brown Sugar: Coconut sugar or date sugar can be swapped in for a less processed alternative.
• Vanilla Extract: Substitute with almond extract or omit if you prefer.

Cook’s Commentary

This Brown Sugar Cinnamon Shortbread is one of those recipes that feels both nostalgic and freshly new every time I make it. The aroma alone fills the kitchen with cozy vibes, and the simplicity of the ingredients means you can almost always have everything on hand.

One tip: if you want to elevate this recipe, try pairing the shortbread with a dollop of whipped cream and fresh fruit, or even sprinkle a little coarse sugar on top before baking for an extra crunch. For a fun variation, check out the Cinnamon Sugar Peach Hand Pies Air Fryer recipe for another cinnamon-spiced delight.

And if you ever find yourself with leftover shortbread crumbs, they make an excellent base for a pie crust—try the All Butter Pie Crust recipe for inspiration.

Refrigerate, Freeze, Reheat

• Refrigerate: Store your shortbread in an airtight container at room temperature for up to a week. If your kitchen is warm, refrigeration helps maintain freshness.
• Freeze: These cookies freeze beautifully. Layer them between parchment paper in a freezer-safe container or bag for up to 3 months.
• Reheat: Shortbread is best enjoyed at room temperature. If you prefer warm cookies, pop them in a low oven (around 300°F/150°C) for 5 minutes to refresh their softness.

Brown Sugar Cinnamon Shortbread Q&A

Can I use white sugar instead of brown sugar?

While you can substitute white sugar, brown sugar adds moisture and a rich molasses flavor that white sugar lacks. The result will be less tender and missing that signature caramel depth.

How do I prevent my shortbread from spreading too much?

Make sure your butter is just softened, not melted, and avoid over-mixing the dough. Chilling the dough for 15-30 minutes before baking can also help maintain the shape.

Can I add nuts or chocolate chips to this recipe?

Absolutely! Chopped pecans, walnuts, or mini chocolate chips can be folded into the dough for extra texture and flavor. Just keep the amount moderate to avoid compromising the cookie’s delicate crumb.

What’s the best way to store leftover shortbread?

Store your shortbread in an airtight container at room temperature, or freeze them for longer storage. Layering with parchment paper helps prevent sticking and keeps them fresh.

Keep Cooking

• Looking for more cozy baked goods? Try these Pumpkin Muffins that bring fall flavors to your breakfast table.
• If you love the cinnamon and sugar combo, check out the Cinnamon Sugar Peach Hand Pies Air Fryer for a fruity twist.
• For a buttery pastry base, the All Butter Pie Crust recipe is a fantastic resource with precise tips and tricks.

Make It Tonight

There’s no better way to wind down your day than with a warm batch of Brown Sugar Cinnamon Shortbread fresh from the oven. The recipe is straightforward, the ingredients familiar, and the results utterly delicious. Whip up the dough tonight, enjoy the intoxicating aroma as it bakes, and treat yourself to a moment of pure, buttery bliss. Whether for sharing or savoring solo, these cookies are guaranteed to become a staple in your baking repertoire.

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