Is there such a thing as a non-tasty shortbread cookie?
We think not!

But when you make these sweet delights with brown sugar and cinnamon… ah, that takes the classic shortbread to a whole new level of yummy.

Shortbreads can be frozen in air-tight plastic containers, to be pulled out later when company comes over unexpectedly — but don’t count on having any cookies left over to freeze unless you make a double batch.

Brown Sugar Cinnamon Shortbread Cookies

1 cup butter, softened
1 cup (dark) brown sugar
1 tsp vanilla extract
2 cups white flour
1/2 cup cornstarch
1 tsp cinnamon (or more, to taste)
icing sugar (optional)

Preheat your oven to 350°F, and line a couple of baking sheets with parchment paper.

(Yes, you’ll want to use parchment paper — it helps to keep the cookies from browning too much on the bottom. Did you know that you can use parchment paper more than once, sometimes even a couple of times? True. And if you’re out of parchment paper, you can substitute waxed paper instead — not quite as good, but it will work in a pinch.)

Cream together the butter, brown sugar, and vanilla, beating until it’s very light and fluffy. Beat in the flour, cornstarch, and cinnamon until it’s all well-blended into cookie dough.

(For some reason, my corn starch always seems to have tiny lumps in it, so I like to put it through a sieve on its way into the mixing bowl.)

Form the cookie dough into 3/4″ balls between your (clean!) hands and place them on the lined cookie sheet. They can go quite close together because the cookies don’t tend to spread out very much as they bake. Flatten the balls — just a little, just enough so they don’t roll — using the bottom of a glass or the heel of your hand.

Bake in the preheated oven for 10 minutes, then remove from the baking sheet and cool them on a wire rack.

Optional: when the shortbreads are cool, dust them lightly with icing sugar. This is something I don’t usually bother to do, except when I’m trying to be fancy, but it does makes them feel and taste a bit like cinnamon-enhanced polvarones (only a lot less work).

This recipe makes about 40-50 ladylike little cookies.

This Post Has 2 Comments

  1. They look yummy and would last about a minute out of the oven with teenagers afoot. I decided to stop by and see how you are doing. Your blog should do well these days. I have missed seeing you. I need to be a better blogger.

  2. Ching Ya

    Dear Jen, thanks for sharing with us a nice recipe. I kept imagining all the steps in my head, while wondering am I picturing the right cookie image? ha… I’d love to see your lovely Brown Sugar Cinnamon Shortbread Cookies! (Just by reading it makes me hungry, yup, I’m a pastry lover!)

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