Cinnamon Shortbread Cookies
Soft cinnamon shortbread cookies with a secret Biscoff center! Buttery, spiced, & perfect for holiday cookie exchanges. Easy recipe!
Servings: 30 cookies
Calories: 97kcal
Ingredients
- 1 cup unsalted butter room temperature
- ½ cup confectioners' sugar
- 1 ½ teaspoons vanilla extract
- 2 cups all purpose flour
- ¼ teaspoon kosher salt
- ¼ cup 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 unsalted butter, ½ cup 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 all purpose flour, ¼ teaspoon kosher salt, ¼ cup 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
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.
Serving Size: The serving size all depends on the size of the cookie cutters you are using!
Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note I am using Diamond Kosher salt and not coarse kosher salt!
Cookie Cutter: I'm using thumbprint cookie cutters from Williams-Sonoma, but you can use regular cookie cutters too.
Storage: keep the cookies in an airtight container at room temperature for up to 5 days.
Nutrition
Calories: 97kcal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 21mg | Potassium: 11mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 189IU | Vitamin C: 0.003mg | Calcium: 4mg | Iron: 0.4mg
