If you love melt-in-your-mouth cookies that are both richly buttery and warmly spiced, you’re going to be obsessed with this Honey Cinnamon Shortbread. Imagine crisp, golden edges, a gentle aroma of cinnamon, and just the right touch of honey sweetness in every bite. These homemade cookies are incredibly simple yet taste like something you’d find in a charming bakery, and they are destined to become your go-to treat for holidays, coffee breaks, or cozy afternoons with friends.
Ingredients You’ll Need
Classic ingredients are the secret behind this recipe’s pure flavor and tender texture. Each element brings something important to the table, and together they create the irresistible charm of Honey Cinnamon Shortbread.
- Unsalted Butter (1 cup, softened): Ensures your shortbread is rich, tender, and perfectly crumbly.
- Honey (1/3 cup): Lends a lovely floral sweetness and helps keep the cookies wonderfully moist.
- Powdered Sugar (1/2 cup): Dissolves easily, giving you a smooth, delicate shortbread without any grittiness.
- All-Purpose Flour (2 cups): Gives structure to the shortbread while maintaining that melt-in-your-mouth feel.
- Ground Cinnamon (1/2 teaspoon): Infuses each bite with cozy, aromatic spice.
- Salt (1/4 teaspoon): Balances out the sweetness and enhances all the flavors.
- Extra Cinnamon Sugar (optional, for sprinkling): Adds an extra crunch and sweet-spicy finish to the tops of the cookies.
How to Make Honey Cinnamon Shortbread
Step 1: Prepare Your Baking Sheet
Start by preheating your oven to 325°F. Line a baking sheet with parchment paper; this prevents sticking and ensures your Honey Cinnamon Shortbread bakes up with beautiful, even bottoms. It’s a small step that really makes cleanup and transfer a breeze.
Step 2: Cream the Wet Ingredients
In a large mixing bowl, combine the softened butter, honey, and powdered sugar. Cream these together until the mixture is smooth, light, and fluffy—about two to three minutes with an electric mixer. This aerates the dough for a tender, melt-in-your-mouth bite and ensures that honey is fully blended in.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, ground cinnamon, and salt. This step means you won’t get any clumps of flour or uneven cinnamon pockets, and ensures every cookie has that perfect spiced flavor.
Step 4: Bring the Dough Together
Gradually add the dry ingredients to the wet mixture, stirring gently on low speed or by hand. Mix until a soft dough forms—don’t overwork it, or you’ll lose that irresistible shortbread tenderness!
Step 5: Roll and Cut
Turn your dough out onto a lightly floured surface. Roll it out to about 1/4-inch thickness; this gives every cookie the ideal balance of crisp edges and tender middles. Use your favorite cookie cutters to make shapes, or slice the dough into classic rectangles for that bakery vibe.
Step 6: Bake to Perfection
Arrange the cookies on the prepared baking sheet, spacing them about an inch apart. For extra flair and flavor, sprinkle with cinnamon sugar if you like. Bake for 12 to 15 minutes, until the edges are just turning golden—watch closely, as these beauties bake fast!
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes to firm up, then carefully transfer to a wire rack to cool completely. This patience pays off—your Honey Cinnamon Shortbread will snap when you bite in, but still be tender in the center.
How to Serve Honey Cinnamon Shortbread
Garnishes
For an elegant finish, try drizzling the cooled shortbread with a delicate honey glaze or dipping one edge in melted white chocolate. A sprinkle of extra cinnamon sugar is always delightful, adding glimmer and a touch more flavor to set off that honey-cinnamon magic.
Side Dishes
Pair your Honey Cinnamon Shortbread with a hot mug of chai, a fruity herbal tea, or even a scoop of vanilla ice cream for true indulgence. Cheese plates with fruits like pears and figs also make a wonderful contrast alongside the cookies during a festive spread.
Creative Ways to Present
If you’re gifting, stack a few cookies in a clear bag tied with ribbon, or pack them in a pretty tin for a homemade treat that looks as good as it tastes. For parties, arrange the cookies on a tiered stand, alternating shapes or using edible flowers and fresh herbs as accents for a showstopping centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Honey Cinnamon Shortbread in an airtight container at room temperature for up to a week. The cookies stay crisp and flavorful for days, making them perfect for making ahead for guests or snacking all week long.
Freezing
To freeze, stack the fully baked and cooled cookies between layers of wax or parchment paper in a freezer-safe container. They keep beautifully for up to two months—just thaw at room temperature when you need a quick homemade treat!
Reheating
If you prefer a just-baked feel, pop thawed cookies in a 300°F oven for 4–5 minutes to refresh their crispness. This method also revives their delightful aroma and warmth without drying them out.
FAQs
Can I use salted butter instead of unsalted?
You can, but be sure to decrease or omit the added salt in the recipe. Salted butter will change the flavor slightly, but your Honey Cinnamon Shortbread will still taste wonderful—just a touch more savory.
What’s the best way to soften butter quickly?
Cut your butter into small cubes and let it sit at room temperature for about 15 minutes. If you’re in a rush, give the cubes a quick 5-second burst in the microwave—just watch closely to avoid melting.
Can I double the recipe?
Absolutely! This Honey Cinnamon Shortbread recipe doubles beautifully. Just be sure to mix the dough in a large enough bowl and, if possible, bake in batches to ensure even cooking.
Is there a gluten-free option?
Yes! Substitute a good 1:1 gluten-free flour blend for the all-purpose flour. The texture may be just a touch less crisp but still delicious and packed with flavor.
How can I make the dough ahead?
Simply wrap the dough tightly in plastic wrap and refrigerate for up to three days. When ready to bake, let the dough sit at room temperature for about 20 minutes so it’s soft enough to roll and cut.
Final Thoughts
Every batch of Honey Cinnamon Shortbread feels like a warm hug in cookie form! Whether you’re baking for friends, family, or just treating yourself, it’s a recipe you’ll turn to again and again. Give it a try and see how quickly these cozy, golden cookies become a cherished favorite in your home.
Print
Honey Cinnamon Shortbread Recipe
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delight your taste buds with these delectable Honey Cinnamon Shortbread cookies that are perfect for any occasion. The warm flavors of honey and cinnamon combined with the buttery richness of shortbread make these treats irresistible.
Ingredients
Shortbread Cookies:
- 1 cup unsalted butter (softened)
- 1/3 cup honey
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Extra cinnamon sugar for sprinkling (optional)
Instructions
- Preheat the Oven: Preheat the oven to 325°F and line a baking sheet with parchment paper.
- Cream Butter and Sweeteners: In a large bowl, cream the softened butter, honey, and powdered sugar until smooth and fluffy.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cinnamon, and salt. Gradually mix into the wet ingredients until a soft dough forms.
- Roll and Cut: Turn the dough onto a floured surface, roll to 1/4-inch thickness, and cut into desired shapes.
- Bake: Transfer cookies to the baking sheet, sprinkle with cinnamon sugar if desired, and bake for 12–15 minutes until lightly golden.
- Cool and Enjoy: Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, drizzle cooled cookies with a honey glaze or dip in melted white chocolate.
- Dough can be made ahead and refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
