RECIPE

Cinnamon Brown Sugar Shortbread

Christmas baking is in full effect and today I am sharing a new recipe with you on Day 9  of Christmas Cookies. I seriously couldn’t wait to make these cookies and share the recipe with you. I love a good shortbread cookie and these a nice twist on the traditional shortbread cookie. They pair so well with coffee and tea.

While I love baking, it does make me miss my mom and my sisters. I miss baking with my mom. My sisters get together every Christmas to bake together and I wish I was there to bake with them.

These cookies do require some time in the refrigerator, but this really needed for rolling out the cookies.I like to put the cookies back in the refrigerator after I roll and cut them out. The reason is I don’t want the cookies to spread. These cookies bake with a little crunch on the outside, but soft on the inside.

Merry Christmas from my Kitchen to your Kitchen 🎄

Billie-Jo

 

Ingredients

  • 1 cup unsalted butter
  • ½ cup dark brown sugar
  • ⅓ cup sugar
  • 1 tsp vanilla bean
  • 2 ½ cups all purpose flour spooned and level
  • 1 tsp cinnamon
  • ½ tsp salt

 

Directions

  1. In a large mixing bowl , cream together butter, brown sugar and sugar for 3 minutes.
  2. Add vanilla bean and mix for 30 seconds.
  3. Slowly add the flour, salt and cinnamon, mix until combined, the dough might be crumbly, that is okay.
  4. Place the dough on a piece of parchment paper. Use your hands and form 2 discs. Wrap each disc in parchment paper. Place in the refrigerator for an hour or overnight.
  5. Preheat the oven to 350 and line 2 baking sheets with parchment paper. Set aside.
  6. Using a rolling pin, roll the dough in an even form. Use a star and a reindeer cutter to cut out. Place cutout cookies on a parchment lined baking sheet. Place cookies in the refrigerator for 10 minutes. This helps them from spreading.
  7. Bake each tray for 10 minutes or until done.
  8. Sprinkle cookies with cinnamon sugar as soon as they come out of the oven.
  9. Cookies will stay fresh for 1 week. Cookies can be frozen for up to 2 months.
Ready in 2 hours, includes refrigerator time Makes about 30-36 cookies

 

Tips

Make sure the butter is slightly chilled before creaming it with the sugars. You can substitute vanilla bean with vanilla extract.

Hey there!!

I’m Billie, a recipe creator, food photographer, a girl that just loves to be in the kitchen and a travel lover. more >

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