Cinnamon Shortbread Cookies for your Thanksgiving table. Quick and delicious!
Cut-out shortbread cookies are getting popular this time of year. As the weather gets colder, we seem to have more time for baking. No rush to run to the beach and enjoy the sun. You want to pull out mixing bowls, whip butter with sugar and sniff vanilla just before adding it to the dough.
Let’s add one of this season’s most popular spice: cinnamon. It can take a dessert from good to amazing, like this reader’s favorite: Cinnamon Roll Cake. It’s a personal preference as to how much to use in a recipe. I used 1/2 a teaspoon in these cookies but next time I will make them, I am doubling the amount for sure.
My girls have a kids baking set and were insistent on using their leaf cookie cutter. And so we did. 🙂 Perfect for Thanksgiving celebration, don’t you think? 🙂
- 1 c unsalted butter , room temperature
- 3/4 c confectioners' sugar
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- 2.25 c all-purpose flour
- Line a baking sheet with parchment paper or silicone baking mat. Set aside.
- In a large mixing bowl, combine butter and sugar and mix with electric mixer until fluffy, about 2 minutes.
- Add cinnamon and vanilla and mix until combined.
- Add flour and mix. The dough will look crumbly but it will come together.
- Divide the dough in half, wrap each half in waxed paper, flatten into a disk and refrigerate for at least 1 hour.
- Preheat oven to 300 degrees F.
- Unwrap each disk and place on lightly floured surface. Roll out into 1/4 inch thick circle. Cut out cookies. Place them on prepared baking sheet.
- Bake cookies for 24 to 28 minutes, or until they start to brown on the edges.
- Cool on sheet for 2 minutes, transfer onto a wire rack to cool completely.
I slightly adapted RecipeGirl’s recipe for shortbread cookies from her newest cookbook.