These soft and tender cinnamon shortbread cookies are the perfect Christmas cookies! These melt-in-your-mouth cookies are packed with warm cinnamon, and here's the best part: I added a Biscoff filling to the center for an extra layer of cinnamon-caramel goodness. Trust me, cinnamon and Biscoff together? It's a match made in (cookie) heaven.
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Can you tell I'm on a shortbread kick? After my candy cane shortbread and double ginger shortbread cookies, I knew I needed another warm spiced version!
Like my cutout shortbread cookies, I used thumbprint cookie stamps so you can add a filling.
Why I Love These Cookies!
- 7 Ingredients: You only need 7 simple pantry ingredients to make these cinnamon shortbread cookies.
- Biscoff Filling: This is totally optional, but I filled my shortbread cookies with some melted Biscoff!
- Cookie Boxes: These cinnamon shortbread cookies are perfect for a cookie box or Christmas cookie exchange!
Grab Your Ingredients
- Unsalted Butter: I recommend using European butter if you can! It has a higher butterfat content, which will make your cookies rich and tender.
- Cornstarch: Adding cornstarch will keep the shortbread super soft.
Let's Make Some Cookies!
Step 1: In a stand mixer or in a bowl with a hand mixer, beat the butter and confectioners' sugar together until light and fluffy. Add the vanilla extract.
Step 2: In a separate large bowl, whisk the cornstarch, flour, salt, and ground cinnamon.
Step 3: Slowly add the dry ingredients to the butter mixture until a dough forms. Take the dough out and wrap it in plastic wrap. Chill for at least 2 hours, or overnight.
Step 4: Remove the dough from the fridge and roll it out to be ¼-inch thick. Cut out your shapes, you can reroll any scraps. Place in the freezer for 15-20 minutes. Preheat the oven to 350°F and line two baking sheets with parchment paper. Place the cookies on the sheets a few inches apart and bake one sheet at a time for 10-12 minutes. Let cool completely.
My Top Cookie Tips & Notes
- Filling. You can swap out the Biscoff filling for chocolate hazelnut spread, jam, or leave it out altogether!
- Chilling. Because of the amount of butter in these cookies, it's really important to chill the cookie dough and the cut-out cookies before baking. This will help them not spread.
- Storage. Keep the cookies in an airtight container for 4-5 days.
- Cookie Cutter. I used thumbprint cookie stamps from Williams-Sonoma to get these shapes!
Made This Recipe?
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Thank you!
Ella
Recipe
Cinnamon Shortbread Cookies
Ingredients
- 1 cup (227 grams) unsalted butter room temperature
- ½ cup (56 grams) confectioners' sugar
- 1 ½ teaspoons vanilla extract
- 2 cups (240 grams) all purpose flour
- ¼ teaspoon kosher salt
- ¼ cup (28 grams) cornstarch
- 1 teaspoon ground cinnamon
- biscoff melted, optional!
Instructions
- In a stand mixer or in a large bowl with a handheld mixer, beat the butter and the confectioners sugar until light and fluffy, on medium speed.1 cup (227 grams) unsalted butter, ½ cup (56 grams) confectioners' sugar
- Add the vanilla extract and mix to combine.1 ½ teaspoons vanilla extract
- In a separate bowl, whisk the flour with the salt, cinnamon, and cornstarch.2 cups (240 grams) all purpose flour, ¼ teaspoon kosher salt, ¼ cup (28 grams) cornstarch, 1 teaspoon ground cinnamon
- Slowly add in the dry ingredients mixing on low speed. Combine until a dough forms, it might start off dry but will come together to form a large ball.
- Take the cookie dough out of the bowl and tightly wrap in clingfilm. Place the cookie dough in the fridge for at least 2 hours, but preferably overnight.
- Roll the cookie dough out onto a lightly floured surface until it is ¼-inch thick. Cut out your shapes. You can reroll any scraps. I'm using thumbprint cookie cutters in order to get that well in the middle of each cookie!
- Place the cookies on a parchment lined baking sheet or plate and place in the freezer for 15-20 minutes.
- Preheat your oven to 350℉/175℃ and line another baking sheet with parchment paper.
- Place the chilled cookies 2 inches apart on the two baking sheets and bake one sheet at a time for 10-12 minutes. While one sheet is baking, place the other in the fridge so the cookies stay cold.
- If you've used thumbprint cookie cutters, sometimes the impression for the filling puffs up a bit. I use the back of a small spoon to gently press down once the cookies are out of the oven.
- Once the cookies have cooled completely, melt the Biscoff slightly in the microwave. Spoon the Biscoff into the well of the cookies. You can also place the Biscoff in a piping bag and pipe it into the well. Let the Biscoff set and enjoy!biscoff
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