These cinnamon sugar shortbread cookies are light, buttery, and gently spiced, with a tender, crumbly texture that feels nostalgic from the very first bite. Finished with a classic cinnamon–sugar topping and a touch of coarse sugar, they’re simple, comforting cookies perfect with coffee or tea.
Hey, folks – I hope you all are doing well!
These cookies come straight from my childhood. I remember them being referred to as traditional Jewish cookies, often baked at home rather than bought, though I couldn’t find a clear written reference to confirm the name or origin.
What I do remember clearly is their unmistakable look and texture – simple, pale cookie dough cut into squares or diamonds, generously sprinkled with sugar and cinnamon. So, let’s dive into these cinnamon sugar shortbread cookies.
Why You’ll Love These Cinnamon Sugar Shortbread Cookies
- Light and crumbly: These are shortbread-style cookies, but noticeably lighter and less dense than classic versions.
- Simple pantry ingredients: No fancy additions, just butter, sugar, flour, and a hint of spice.
- Nostalgic and cozy: Old-fashioned in the best way, with a comforting cinnamon aroma.
- Perfect with drinks: Ideal alongside coffee, tea, or a glass of milk.
- Easy to shape: Traditionally cut into squares or diamonds, no cookie scooping required.
Flavour and Texture Profile
These cookies are buttery and gently sweet, with warm cinnamon on top rather than mixed throughout the dough. The texture sits somewhere between classic shortbread and a soft butter cookie – crumbly and tender, but not dry or heavy. Thanks to a small amount of baking powder and milk or sour cream, they feel slightly aerated and lighter than traditional dense shortbread.
Ingredients You’ll Need for These Cinnamon Sugar Shortbread Cookies
- Butter: Softened butter forms the base of these cookies, giving them a rich flavour and tender, crumbly texture without making them dense.
- Sugar: Granulated sugar sweetens the dough gently and also helps create a delicate, lightly crisp surface.
- Egg: A single egg binds the dough and contributes to the softer, slightly airy structure compared to classic shortbread.
- Sour cream or milk: A small amount adds moisture and lightness, keeping the cookies tender rather than dry.
- All-purpose flour: Provides structure while allowing the cookies to remain soft and crumbly.
- Baking powder: Just enough to give a subtle lift, making these cookies lighter than traditional shortbread.
- Salt: Balances the sweetness and enhances the buttery flavour.
- Cinnamon: Brings warmth and aroma when combined with sugar for the classic topping.
- Sugar for topping: Sprinkled on before baking for sweetness, with optional coarse sugar for extra crunch and sparkle.
Possible Additions and Variations
- Vanilla extract: Not traditional, but a small amount adds warmth and depth.
- Citrus zest: A little lemon or orange zest brightens the flavour.
- Extra crunch: Sprinkle with coarse sugar or demerara sugar before baking.
- Spice variation: Add a pinch of nutmeg or cardamom to the cinnamon topping.
How to Make Cinnamon Sugar Shortbread Cookies
To make cinnamon sugar shortbread cookies, start by beating the softened butter with sugar for about one minute, just until combined and creamy. Add the egg and sour cream or milk, mixing until smooth. In a separate bowl, combine the flour, salt, and baking powder, then gently mix this into the butter mixture to form a soft dough.
Chill the dough for 20–30 minutes to make it easier to roll. Roll it out fairly thick, about 0.7–1 cm, and cut into traditional squares or diamonds. Sprinkle generously with the cinnamon–sugar mixture (and a little coarse sugar, if using), then bake in a well-heated 180°C oven until just lightly golden. Let the cookies cool completely before handling – they are very crumbly while warm, but set beautifully as they cool.
More Delicious Recipes
Are you looking for more cozy winter desserts, like these cinnamon sugar shortbread cookies? Be sure to check more recipes below:
- Oatmeal Cinnamon Raisin Cookies
- Cinnamon Butter Gnocchi – A Sweet Italian Dessert
- Gluten-Free Rye Shortbread Cookies with Clementine and Cardamom
- Orange Pecan Toffee Shortbread Cookies
I’d love for you to try these shortbread cookies with cinnamon sugar. If you give the recipe a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts!
Cheers!
Cinnamon Sugar Shortbread Cookies
Cinnamon sugar shortbread cookies with a tender texture and classic cinnamon topping. Simple, nostalgic, and perfect with milk, coffee, or tea.
22-24
servings10
minutes20
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Ingredients
1/2 cup (115 g) unsalted butter, softened
1/3 cup (65 g) granulated sugar
1 large egg
1 tbsp. (15 ml) sour cream or milk
1 3/4 to 2 cups (225–250 g) all-purpose flour
Pinch of salt
1/4 cup (30 g) granulated sugar, for topping or slightly more
I used the combination of granulated and coarse sugars1–2 tsp. ground cinnamon, for topping
Directions
- Cream the butter and sugar.
In a bowl, beat the softened butter with the sugar for about 1 minute, until smooth and creamy. Add the egg and sour cream (or milk) and mix until fully combined. - Mix the dry ingredients.
In a separate bowl, combine 225 g of flour, baking powder, and a pinch of salt. Add to the wet mixture and mix just until a soft dough forms. Add more flour as needed, up to about 250 g, until the dough is workable but not stiff. - Adjust and chill the dough.
If the dough feels dry or crumbly, add a small splash of milk to bring it together. The dough should feel slightly sticky and moist to touch. Shape into a disc, wrap, and chill for 20–30 minutes. - Shape and top the cookies.
Preheat the oven to 180 °C (350 °F). Roll the dough fairly thick, to about 0.7–1 cm thickness. Cut into squares or diamonds and arrange on a lined baking sheet. Sprinkle generously with the cinnamon-sugar mixture (and a little coarse sugar, if using). - Bake and cool.
Bake for 12–16 minutes, depending on thickness and your- they will be very crumbly while hot and firm up as they cool. Enjoy!
My husband is a huge fan of cinnamon desserts. These look buttery and tempting.
I wish I could ask my Eastern European family if they made these and what they called them. But sadly no one is still alive. They look so crunchy.
The cinammon sugar crust makes the difference: these cookies must be terribly good!