Easy Recipe for Salted Cinnamon Shortbread
Salted Cinnamon Shortbread is a super easy cookie to make for a quick and delicious treat! This is a versatile recipe that may be changed up a bit for different flavors. The original recipe is from The Better Homes and Gardens New Cookbook. Salted Cinnamon Shortbread is a new twist on this old recipe. If you like quick, easy recipes and flaky, salty-sweet cookies… this one is a keeper!
Salted Cinnamon Shortbread Recipe
Shortbread is made with just a few ingredients, takes very little ‘work’ and the results are rich and super tasty.
Try another spice in place of or in addition to the cinnamon if you like! You might enjoy salted ginger, nutmeg, allspice, or cardamom for the topping in place of (or in addition to) cinnamon. If you like, you may also chop pecans, pistachios, or walnuts and press them into the top of your dough for a nutty version of this recipe. Yum!
You don’t really need anything special to make this recipe, as long as you have plenty of butter on hand. The hardest part is resisting the urge to eat the entire batch in one sitting. You can even dress these cookies up by cutting them out with a cookie cutter for a special occasion or holiday!
Here’s the recipe…feel free to print out for your recipe box!
Salted Cinnamon Shortbread Cookies
- 1 1/4 cup unbleached wheat flour
- 3 tbsps sugar
- 1/4 tsp salt
- 1/2 cup butter softened
- cinnamon and sugar
- Preheat oven to 325 degrees Fahrenheit.
- In a mixing bowl, sift together flour and 1/4 teaspoon salt. Add 3 tablespoons sugar and combine.
- Cut butter into the dry ingredients with a pastry cutter until the mixture resembles fine crumbs.
- Knead dough until smooth. Shape into a ball.
- Place the ball of dough onto an ungreased cookie sheet and use fingers to press and flatten the dough into a circle, about 8" in diameter. Use fingers to create a scalloped edge.
- Use a large knife to cut dough into 16 wedges. Do not remove wedges, leave them in the circle.
- Use a salt shaker to sprinkle the top of the dough lightly with salt. Sprinkle top of the dough lightly with cinnamon-sugar mixture.
- Bake shortbread for 25 – 30 minutes in a preheated oven, or until edges are lightly browned and dough in the center is set.
- Use a knife to cut along previously formed lines. Allow shortbread to cool for 5 minutes. Use a metal spatula to remove cookies from pan and cool thoroughly on a wire rack.
The Best Shortbread is Baked from Scratch!
If you’ve had storebought shortbread, you may have found it lacking. Oh, it’s okay. But anyone who’s tried homemade shortbread will probably turn their nose up at the kind from the store.
Making your own food from scratch saves money and it just tastes so much better! Any time you can find a recipe that is really easy and still tastes delicious, it’s a keeper. So why not make a few easy recipes from scratch each week when you have a bit of extra time. Your tastebuds will thank you!
Check out my guide to DIY Baking Powder, Cake Flour, and Self-Rising Flour!
Want to bake some sweet treats? Here are some yummy recipes to try…
Best Pumpkin Cranberry Bread Recipe
Italian Chocolate Christmas Cookies
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Lisa, shortbread is my favorite cookie! In all its variations, it’s the only cookie I really need! Like you, I appreciate what can be done with just a few simple ingredients.
So true! I like shortbread drizzled with chocolate too…yum! Thanks so much for stopping by!
Thanks, Amy! They are a little too tasty for my own good…lol! I hope you get a chance to try them!
Oh my goodness, these look so good!