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How to Make Yummy Cinnamon Shortbread cookies

Cinnamon Shortbread cookies. Try Drive Up, Pick Up, or Same Day Delivery. Browse For Yummy & Hassle-Free Cookie Recipes From Kraft®. Move the dough to a flat surface and knead to combine.

Cinnamon Shortbread cookies The most time consuming part is waiting the hour (or longer if it works better with your schedule) for the dough to rest before rolling out. My ex M-I-L had this recipe scribbled on the flyleaf of one of her family cookbooks and no one knew what it was, one year we made it and it was her mom's infamous shortbread cookies. I thought I'd lost the recipe when I divorced, but I found it online (with food processor instructions no less!) and wanted to share. You can cook Cinnamon Shortbread cookies using 9 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Cinnamon Shortbread cookies

  1. Prepare 1 of and 1/2 cups all purpose flour.
  2. Prepare 2/3 cup of pure cane sugar.
  3. It's 1 stick of softened unsalted butter cut into cubes.
  4. Prepare 2 tbsp of Vanilla extract.
  5. Prepare 1 of large egg.
  6. Prepare 2 tbsp of ground cinnamon.
  7. Prepare 1/2 teaspoon of baking soda.
  8. It's 1/2 teaspoon of salt.
  9. It's of Pure cane sugar to sprinkle on top before baking.

I like bigger cookies so I don't get as many out of the recipe, some friends. This recipe for Keto Cinnamon Shortbread Cookies makes buttery cookies that melt in your mouth. These cookies are loaded with cinnamon flavor and look like little cinnamon rolls. These cookies are sugar free and made with almond flour, so they work perfectly for low-carb, diabetic, gluten-free, and keto diets.

Cinnamon Shortbread cookies instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Cream butter and sugar together untill mixed very well.
  3. Mix flour into butter/sugar blend.
  4. Mix in cinnamon,baking soda, and salt.
  5. Mix in vanilla extract and egg.
  6. Mix into a well incorporated dough (I used my hands to mix and knead the dough to ensure it was well mixed).
  7. Roll dough a quarter inch flat in between two sheets of parchment paper (it's cleaner then a floured surface and still non stick) and removed top sheet and cut with cookie cutters.
  8. Place cookies on sheet pan lined with parchment paper and sprinkle with cane sugar to your liking and bake for ten minutes....enjoy after cooling.

Meanwhile, mix the remaining sugar with the remaining cinnamon. Discard trimmings (or nibble them!), and scatter the biscuits with the cinnamon sugar while still warm. Gently toss to coat, then set aside until cool. Add the cinnamon and beat to combine. Add the flour and salt, and mix on low speed until the dough just comes together, being careful not to overmix.

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