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Homemade Brown Sugar Cinnamon Shortbread recipe photo
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Brown Sugar Cinnamon Shortbread

This Brown Sugar Cinnamon Shortbread is irresistibly buttery and packed with warm cinnamon flavor—an easy, cozy treat perfect for any occasion.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: Baking, Comfort Food, Cookie, Easy, Quick
Servings: 12 servings

Ingredients

  • 1 cup unsalted butter softened
  • 1/2 cup brown sugar packed
  • 1 tablespoon cinnamon
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  • 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.
  • Mix in the packed brown sugar and cinnamon with the creamed butter. Continue beating until the mixture is light and fluffy.
  • Add the teaspoon of vanilla extract to the mixture and blend well.
  • 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 mixer on low speed. Stop once the flour is just incorporated.
  • 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. Use cookie cutters or slice into rectangles or wedges.
  • 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 edges turn a soft golden brown. Keep an eye on them—they should remain pale but firm to the touch.
  • Once baked, transfer the shortbread to a cooling rack. Let them cool completely before serving.

Equipment

  • Mixing Bowl
  • Electric mixer or hand whisk
  • Measuring Cups and Spoons
  • Spatula
  • Baking Sheet
  • Parchment Paper
  • Cooling Rack

Notes

  • For a dairy-free version, substitute butter with a dairy-free margarine or coconut oil with similar fat content.
  • Chilling the dough for 15-30 minutes before baking helps prevent spreading.
  • Store in an airtight container at room temperature for up to a week or freeze for up to 3 months.
  • Add chopped nuts or mini chocolate chips to the dough for extra texture and flavor.
  • Sprinkle coarse sugar on top before baking for an extra crunchy finish.