This Honey Cinnamon Shortbread is like a warm, sweet hug from the oven — golden, buttery and lightly scented with floral honey and cozy cinnamon. The combination of silky butter, delicate sugar, and a whisper of spice makes this cookie a true crowd-pleaser, whether you’re baking for the holidays or simply craving something special with your coffee. With just a handful of humble ingredients, you’re on your way to crisp-edged cookies that melt away on your tongue, leaving behind the unforgettable taste of honey and spice.
Ingredients You’ll Need
The beauty of Honey Cinnamon Shortbread is in its simplicity. Every ingredient has its role to play, from the creamy butter that creates melt-in-your-mouth texture, to the honey and cinnamon that infuse every bite with warmth and comfort. Here’s what you’ll need:
- Unsalted Butter (1 cup, softened): Softened butter is the backbone of shortbread, giving these cookies their signature tender crumb and rich flavor.
- Powdered Sugar (1/2 cup): For that ultra-fine sweetness and the classic melt-in-your-mouth texture.
- Honey (2 tablespoons): Adds gentle floral sweetness and a beautiful depth that makes these shortbreads stand out.
- Vanilla Extract (1 teaspoon): Balances the cinnamon and honey, adding warmth and complexity.
- All-Purpose Flour (2 cups): The sturdy structure that holds your cookies together and gives them their crumbly character.
- Ground Cinnamon (1/2 teaspoon): Just enough spice to brighten each bite and lend that inviting aroma.
- Salt (1/4 teaspoon): Enhances every flavor, so don’t skip it!
How to Make Honey Cinnamon Shortbread
Step 1: Prepare Your Baking Tools
Preheat your oven to 325°F and line a baking sheet with parchment paper. This not only prevents sticking but makes cleanup a breeze. A little prep work now means effortless cookie baking later!
Step 2: Cream the Wet Ingredients
In a large bowl, cream together the softened butter, powdered sugar, honey, and vanilla extract. Beat until the mixture is smooth and fluffy — this step is where the magic begins, building the shortbread’s lush texture and ensuring every cookie is infused with honey and vanilla goodness.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, cinnamon, and salt. This easy step makes sure the cinnamon and salt are beautifully even, so every bite tastes balanced and flavorful.
Step 4: Bring the Dough Together
Gradually add the dry ingredients to the wet mixture, mixing gently until a soft, pliable dough forms. At this stage, the dough should come together easily and smell like the heavenly promise of Honey Cinnamon Shortbread!
Step 5: Roll and Shape the Cookies
Turn the dough onto a lightly floured surface and roll it out to about 1/4-inch thickness. Use your favorite cookie cutters, or simply slice the dough into even squares for that classic look. Have fun with the shapes — hearts, stars, or circles work beautifully.
Step 6: Bake to Golden Perfection
Arrange the shapes on your prepared baking sheet, spaced about an inch apart. Bake for 12–15 minutes until the edges are just beginning to turn golden. The cookies will be delicate, so let them cool on the baking sheet for 5 minutes before carefully transferring to a wire rack. Let them cool completely, and revel in the warm aroma that will fill your kitchen.
How to Serve Honey Cinnamon Shortbread
Garnishes
Once your Honey Cinnamon Shortbread has cooled, try drizzling with a simple honey glaze or dipping one edge in melted white chocolate. A sprinkle of finely chopped nuts or a dusting of extra cinnamon makes them look as good as they taste.
Side Dishes
These cookies are rich yet not overpowering, so pair them with something light — a cup of Earl Grey tea, frothy cappuccino, or even a scoop of vanilla ice cream. They’re also a winning addition to any dessert platter or holiday cookie exchange.
Creative Ways to Present
Package these cookies in pretty tins or cellophane bags tied with rustic twine for a thoughtful homemade gift. Stack them in glass jars, or arrange them neatly on a wooden board with dried fruits and cheeses for a delightful sweet-and-savory treat at your next gathering.
Make Ahead and Storage
Storing Leftovers
Once the Honey Cinnamon Shortbread is completely cooled, store the cookies in an airtight container at room temperature. They’ll stay fresh for up to a week, though good luck making them last that long!
Freezing
Planning ahead? You can freeze both the unbaked dough and the baked cookies. Wrap the dough tightly in plastic wrap and freeze for up to 2 months; just thaw overnight in the fridge before rolling and baking. Baked cookies freeze beautifully as well — layer them between sheets of parchment in an airtight container and freeze for up to 3 months.
Reheating
If you love your shortbread just slightly warm, pop a cookie (or three) into a 300°F oven for 2–3 minutes. They’ll regain some of that just-baked aroma and deliciousness without becoming too crisp.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can use salted butter in this recipe! Just reduce or omit the added salt to keep the flavors balanced and prevent your Honey Cinnamon Shortbread from tasting too salty.
Is it possible to substitute honey with another sweetener?
If you need to swap out the honey, pure maple syrup or agave nectar will do the trick, though each will bring its own unique note. Keep in mind that the signature flavor of Honey Cinnamon Shortbread comes from real honey, so substitutions will change the character of the cookies.
Can I double the recipe for a crowd?
Absolutely! The recipe doubles (and even triples) beautifully. Just ensure you have enough space to bake in batches, and keep an eye on baking times, as larger cookies or fuller pans may need an extra minute or two in the oven.
Why are my shortbread cookies crumbly?
Shortbread is supposed to have a tender, crumbly bite, but if your dough is too dry, it may be due to over-measuring the flour. Spoon flour lightly into your measuring cup and level it off for best results. If needed, a tiny splash of milk can help the dough come together.
How do I get perfectly even cookies?
To get that bakery-perfect look, roll your dough evenly and use a ruler to cut straight lines or cookie cutters for consistent shapes. If you chill the dough for 10–15 minutes before baking, you’ll find it much easier to handle and less likely to spread.
Final Thoughts
I can’t wait for you to experience the simple joy of baking and savoring Honey Cinnamon Shortbread. Whether you’re sharing with loved ones or keeping an extra stash for yourself, these cookies are sure to bring warmth and smiles to any day. Give them a try and let the sweet magic begin!
Print
Honey Cinnamon Shortbread Recipe
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of these honey cinnamon shortbread cookies. These buttery treats are perfect for any occasion, from holiday gatherings to afternoon tea.
Ingredients
Shortbread Cookies:
- 1 cup unsalted butter (softened)
- 1/2 cup powdered sugar
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat oven to 325°F and line a baking sheet with parchment paper.
- Cream Ingredients: In a large bowl, cream together butter, powdered sugar, honey, and vanilla extract until smooth and fluffy.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, cinnamon, and salt. Gradually mix into wet mixture until a soft dough forms.
- Roll Out Dough: Turn dough onto a floured surface, roll out to 1/4-inch thickness, cut into shapes.
- Bake: Place cookies on baking sheet, bake for 12–15 minutes until lightly golden.
- Cool: Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Drizzle with honey glaze or dip in melted white chocolate for added sweetness.
- Store in an airtight container at room temperature for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 5g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
