Ingredients for Cinnamon Shortbread Cookies
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How to Make Cinnamon Shortbread Cookies
- Preheat oven to 350°F (175°C).
- Lightly grease two baking sheets.
- In a food processor, combine 3 cups all-purpose flour, 2 teaspoons ground cinnamon, and 1/2 teaspoon salt. Pulse 5-6 times until evenly mixed.
- Transfer the dry ingredients to a medium bowl.
- In the food processor, cream together 1 cup (2 sticks) unsalted butter and 3/4 cup packed light brown sugar for about 30 seconds, scraping down the sides as needed, until light and fluffy.
- Add 1 large egg yolk and process for about 10 seconds until combined.
- Add the dry ingredients to the wet ingredients and pulse 6-8 times, or until just combined. Do not overmix.
- Wrap the dough in plastic wrap and chill for at least 1 hour, or preferably overnight.
- On a lightly floured surface, roll out half of the dough at a time to 1/8-inch thickness.
- Use cookie cutters to cut out cookies and place them 2 inches apart on the prepared baking sheets.
- Sprinkle cookies generously with granulated sugar.
- Bake for 7-8 minutes, or until the edges are lightly golden brown and the cookies are firm.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
175g
Fat
99g
Carbs
25g
