If you’re searching for a cookie that blends cozy flavors with irresistible melt-in-your-mouth texture, Honey Cinnamon Shortbread is the treat you absolutely need in your life. These buttery, golden cookies have just the right hit of sweetness from real honey and a hint of warming cinnamon for a taste that feels like a hug in dessert form. Whether it’s teatime, a sweet gift, or an easy weeknight bake, this recipe delivers pure joy bite after bite.
Ingredients You’ll Need
The beauty of Honey Cinnamon Shortbread lies in its simplicity—just a handful of reliable pantry staples come together to create something truly special. Each ingredient plays its own important part, contributing to the rich taste and delicate crumb that set this recipe apart.
- Unsalted butter (1 cup, softened): Butter is shortbread’s soul, providing tenderness and that classic melt-away richness—make sure it’s soft for easier creaming.
- Honey (1/3 cup): The natural sweetness of honey infuses these cookies with warmth and a whisper of floral flavor.
- Powdered sugar (1/2 cup): For a smooth dough and delicate texture, powdered sugar is perfect—plus it dissolves easily.
- Vanilla extract (1 teaspoon): Vanilla brings gentle aromatics and rounds out the flavors so nothing tastes flat.
- All-purpose flour (2 cups): Provides the structure that holds the shortbread together while keeping each bite tender, never tough.
- Ground cinnamon (1/2 teaspoon): Cinnamon is the star seasoning here, offering cozy warmth and a beautiful fragrance.
- Salt (1/4 teaspoon): Just a pinch to balance the sweetness and make all the other flavors pop.
How to Make Honey Cinnamon Shortbread
Step 1: Prep Your Workspace
Preheat your oven to 325°F (165°C) and line a sturdy baking sheet with parchment paper. This step guarantees easy cookie removal without sticking and makes cleanup later a breeze. Gathering and prepping your ingredients up front lets you work calmly—baking is more fun when you’re not scrambling mid-recipe!
Step 2: Cream the Wet Ingredients
In a large mixing bowl, combine your softened unsalted butter, honey, powdered sugar, and vanilla extract. Using a hand mixer or sturdy spatula, beat everything together until the mixture is smooth, fluffy, and light in color—this helps make your Honey Cinnamon Shortbread extra tender and gives it that hint of honey in every bite.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, ground cinnamon, and salt. This ensures an even blend of the cinnamon and no clumps of flour—every cookie will taste just right, with no unexpected salty pockets or spice overload.
Step 4: Bring the Dough Together
Gradually add the dry ingredients to your creamed butter mixture, mixing gently after each addition. Don’t overdo it—just mix until there are no dry streaks left and a soft dough forms. The dough should feel slightly tacky but very easy to handle.
Step 5: Roll and Cut
Turn out the dough onto a lightly floured surface and roll it to about 1/4-inch thickness—for perfect, classic shortbread. Use your favorite cookie cutters for fun shapes, or simply slice into neat rectangles with a knife. The dough is forgiving and easy to work with, so get creative!
Step 6: Arrange and Bake
Transfer the shaped cookies to your prepared baking sheet, leaving about an inch of space between each. Bake for 12–15 minutes, just until the edges start turning golden. Watch closely—Honey Cinnamon Shortbread should be pale with just a hint of color at the edges for that classic tender bite.
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes to set, then gently transfer them to a wire rack to cool completely. The texture finishes forming as they cool, making them easy to handle without crumbling—plus, your kitchen will smell absolutely divine.
How to Serve Honey Cinnamon Shortbread
Garnishes
For an extra treat, drizzle your cooled Honey Cinnamon Shortbread with a simple honey glaze or sprinkle cinnamon sugar on top just after baking. Both options add sparkle and another pop of honey-cinnamon flavor—guests always appreciate that finishing touch!
Side Dishes
These cookies are perfect alongside a mug of milky tea, rich hot chocolate, or spiced coffee. Try pairing them with a scoop of vanilla bean ice cream or a fresh fruit salad for an effortless, elegant dessert that highlights the sweet and spicy notes.
Creative Ways to Present
Stack shortbread fingers in glass jars as edible gifts, or arrange cookies on a pretty platter with dried orange slices and cinnamon sticks for a show-stopping centerpiece. For holiday gatherings, slip a few Honey Cinnamon Shortbread cookies in treat bags tied with ribbon—instant homemade charm!
Make Ahead and Storage
Storing Leftovers
Once fully cooled, keep your Honey Cinnamon Shortbread in an airtight container at room temperature for up to a week. Layer them on parchment to prevent sticking, and the cookies will stay tender and tasty, ready for snacking whenever the craving strikes.
Freezing
Shortbread freezes beautifully! Simply arrange baked cookies in a single layer, freeze until solid, then transfer to a freezer bag or container. They’ll keep for up to two months—just thaw on the counter before serving for full flavor and texture.
Reheating
If your cookies soften in storage or after thawing, revive them by popping them on a baking sheet in a 300°F (150°C) oven for about 2–3 minutes. This brings back their delicate crispness and fills your kitchen with that fresh-baked aroma all over again.
FAQs
Can I use salted butter instead of unsalted?
You can swap in salted butter; just reduce or omit the added salt in the recipe. Taste the dough if you like, and adjust as needed—shortbread is very forgiving!
Why isn’t my dough coming together?
If your dough feels dry or crumbly, your butter may have been too cold or you may need to mix just a bit longer. Try adding a teaspoon of milk or extra honey to help, but be careful not to overwork it.
Can I double the recipe for a crowd?
Absolutely! Honey Cinnamon Shortbread is wonderful for sharing at parties or holiday gatherings. Just double all ingredients and bake in batches, making sure not to overcrowd your baking sheet.
Is it possible to make these gluten-free?
Yes—substitute a 1:1 measure gluten-free all-purpose flour blend. The texture may change slightly, but the classic flavor and aroma will be just as delightful.
What’s the best way to get neat, pretty edges on my shortbread?
For sharp edges, chill the rolled-out dough for 10–15 minutes before cutting shapes. This helps the dough hold its form, so your Honey Cinnamon Shortbread will bake up with clean lines and beautiful definition.
Final Thoughts
There’s just something magical about baking and sharing Honey Cinnamon Shortbread—a simple, joyful treat guaranteed to brighten any day. If you’re craving comfort with a twist, these cookies deliver unforgettable flavor and nostalgia in every bite. Go ahead, preheat your oven and discover why this recipe will have your friends and family asking for “just one more” every time!
Print
Honey Cinnamon Shortbread Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight your taste buds with these delectable Honey Cinnamon Shortbread cookies. They are a perfect balance of sweetness and spice, making them a favorite for any occasion.
Ingredients
Shortbread Cookies:
- 1 cup unsalted butter, softened
- 1/3 cup honey
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven: Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Cream the ingredients: In a large bowl, cream the softened butter, honey, powdered sugar, and vanilla extract until smooth and fluffy.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, cinnamon, and salt. Gradually add the dry ingredients to the butter mixture and mix until a soft dough forms.
- Roll and cut: Turn the dough out onto a lightly floured surface, roll it to about 1/4-inch thickness, and cut into desired shapes.
- Bake: Place the cookies on the prepared baking sheet and bake for 12–15 minutes until the edges are golden.
- Cool and serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, drizzle with a light honey glaze or sprinkle with cinnamon sugar right after baking.
- Store in an airtight container for up to one week.
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