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Cinnamon Shortbread

Cinnamon Shortbread

Cinnamon Shortbread

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Cinnamon Shortbread
5.0 rating based on 12,345 ratings
5/5 (2)
Course: Molded CookiesDifficulty: Easy


large wedges

Cinnamon gives this traditional shortbread recipe a festive update.


  • 1/2 cup butter, softened

  • 1/3 cup powdered sugar

  • 1/4 teaspoon vanilla extract

  • 1 teaspoon cinnamon

  • 1 cup all-purpose flour


  • Beat together butter and sugar until creamy; beat in vanilla. Stir together flour and cinnamon, then stir into butter mixture. Chill dough for 30 minutes. Pre-heat oven to 325 F and very lightly oil an 8″ shortbread mold or cake pan. Pat dough into bottom of the pan. Bake for 30 to 35 minutes or until golden and center thoroughly cooked. Allow to cool for 10 minutes, then flip the mold or pan over onto a wooden cutting board. Give it a tap and the shortbread should fall out. While still warm, cut into 8 wedges with a sharp knife.



Name & Location
(example: Sue in LA)

Love love LOVE this recipe! I didn't have any Cinnamon so used All Spice instead. My partner is lactose intolerant so had to use a butter substitute but it still tasted delicious! I also wanted to use some cute cookie cutters that I had just bought and once the dough was baked I worked quickly whilst it was still in the pan and they cut out perfectly ... the waste wasn't wasted as my partner devoured all the trimmings quicker than lightning!! Thank you so much for a super easy delicious Christmasy recipe which I know I shall be baking year in year out.
- Cookie Crumble

Lovely, buttery and crispy, not to mention insanely easy!!
- A Baker
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