Real Recipes From Real Home Cooks ®

cinnamon shortbread cookies

(3 ratings)
Recipe by
Wendy Rusch
Cameron, WI

I have a brother that loves these cinnamon imperials...I tried a cookie recipe last year with them in it, that was ok, but I wanted to create a better one. So yesterday I created this shortbread type one... I think it turned out really good and it sure makes the house smell good when you're baking them! For fun, I decorated with powdered sugar buttercream snowflakes...but they are very good without frosting. They would be great half dipped in white chocolate or drizzled with white chocolate too!!! YUM If you like cinnamon, I hope you give them a chance. Enjoy!

(3 ratings)
method Bake

Ingredients For cinnamon shortbread cookies

  • 6 oz
    bag cinnamon imperials or about 2/3 cup
  • 1 c
    butter, softened
  • 1 c
  • 1 tsp
  • 2 c
  • more cinnamon imperials for decorating, if desired

How To Make cinnamon shortbread cookies

  • 1
    In a food processor, add cinnamon imperials, process until fine powder, like flour. (It will be loud!) There may be a few pieces that refuse to dwindle down, thats okay, using a fine mesh strainer, sift the cinnamon powder to remove the chunks, I left the tiny pieces in, but removed the big ones. Sift your flour into the cinnamon powder and set aside.
  • 2
    In a large bowl, cream together the butter and sugar, add in vanilla mix well. Add in flour mixture and mix until well incorporated. I will be crumbly. With your hands work dough into a ball. Divide in half and shape each half into a log about 9" long. Wrap in plastic wrap and refrigerate for 2 hours.
  • 3
    Preheat oven to 350. Line 2 cookie sheets with parchment paper. Or lightly spray pans. Remove one dough log from refrigerator. Slice 1/4" thick and place on prepared cookie sheet. Bake at 350 for 11-13 minutes, until edges JUST barely start turning golden. While first pan is baking, repeat with last dough log. Remove from oven and let cool on cookie sheets 2 minutes, then remove to racks to cool completely. This cookie will firm/crisp up while cooling.
  • 4
    If desired you can frost the tops with a powdered sugar buttercream, 1/2 c butter, 2 c powdered sugar, 1/2 tsp vanilla and enough milk (approx 3T) added to make of spreading consistency. OR you can dip half in melted white chocolate too!!! Or drizzle with the white chocolate. That would be wonderful!!! :o)

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