Fall is a time of year that we associate with pumpkin spice, apple cider, and cozy sweaters. It's also the perfect time to enjoy some cinnamon shortbread cookies. These cookies are crispy on the outside and tender on the inside. They have a buttery flavour that is enhanced by the spices.
02 ½ cups of all-purpose flour
01 cup of softened butter
½ cup of packed brown sugar
½ cup of granulated white sugar
03 teaspoons of ground cinnamon
A pinch of salt
To start off we’ll make the sugar coating for which you will need 02 teaspoons of ground cinnamon and ½ cup of granulated white sugar. Mix the two well and set the bowl aside.
In a separate medium-sized bowl whisk together: flour, 01 teaspoon of ground cinnamon and salt, set aside.
In another bowl cream together the butter and sugar on medium-high speed for around 3-4 minutes and you are left with a soft buttercream.
Gradually add the flour mixture and mix to roughly combine, transfer this dough to a flat surface and start to gently knead.
Wrap the dough in plastic and leave it in the refrigerator to chill for no more than an hour.
Preheat the oven to 160° and line a baking tray with parchment paper.
Take out the chilled dough and lightly dust a flat surface and the rolling pin to make sure the dough doesn't stick.
Roll out the dough into a ¼ thickness and cut out the dough using a cookie cutter.
Lightly toss the cookie cutouts in the cinnamon sugar mixture and place them on the baking tray.
Bake them off for around 15 minutes and enjoy!
The prep time takes less than 30 minutes, the only time-consuming part is when the dough is left in the fridge for around an hour. Making a big batch before and baking them whenever you crave a few is another great option that we recommend you try!