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This shortbread cookie recipe makes some of the best shortbread cookies I’ve ever had The bars are light and tender and the cinnamon sugar topping gives them a little flair.
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So, do you guys know what time it is?
Girl Scout cookie time. It’s both the best and worst time of the year.
It’s the best because peanut butter patties, thin mints, and shortbread cookies. It’s the worst because my pants won’t fit anymore in a couple of weeks.
I was always the weirdo kid who looked forward to the most boring of all cookies…the shortbread ones! All the other kids were after the chocolate and the caramel and the peanut butter. There I was, hangin’ with my grandma, dunking the shortbread cookies in a glass of milk before watching the evening news, taking out my dentures, and heading off to bed.
I didn’t care that the other kids thought shortbread cookies were boring. I knew better. Shortbread is where it’s at.
Butter, flaky, tender, and coated in cinnamon and sugar. I could live on shortbread cookies.
So, I went ahead and made these shortbread cookie bars, because everybody needs a fail proof shortbread cookie recipe and, let’s face it, bars are easier than cookies.
I sprinkled these bars with a mixture of cinnamon and sugar, just to liven them up a bit. These were seriously the best shortbread cookies I’ve ever eaten. I mean, I didn’t think plain shortbread cookies could get any better, but wow. I was wrong.
Give these a try and let me know if it’s the best shortbread cookie recipe you’ve ever made!
And, don’t forget to check out my oatmeal cookie bars that have been getting rave reviews and my gingerbread cookie bars!
Cinnamon Sugar Shortbread Cookie Bars
Ingredients
- 2 cups butter room temperature
- 1 cup powdered sugar
- 3 1/2 cups flour
- 1/2 cup cornstarch
- 1/4 cup sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 325 degrees.
- In the bowl of a stand mixer, beat together the butter and powdered sugar until light and fluffy.
- Mix in the flour and cornstarch until well combined.
- Pat into an ungreased 10x15 rimmed baking sheet. Prick all over with a fork.
- In a small bowl, combine the sugar and cinnamon. Sprinkle evenly over the dough.
- Bake for 40 minutes or until the edges are lightly golden and the cookie is set.
- Cut into bars while still warm.
Nutrition Information:
Be sure to check out these Nutella Brownies too!
My salted caramel cookie cups are always popular.
I’m obsessed with these glazed chocolate donuts.
You’ll love my chocolate chip cookie dough fudge!
segmc says
Husband loves them. Not my traditional shortbread cookie recipe: however, these are not to be cookies, they are bars, and they are great as such. I made them for a friend who had day surgery, and he/they loved them too. I always use unsalted butter, so I added salt (then I read the comments…) and mine were a tad more done at 40 minutes than I would have liked (still really flavorful), so I will dial it down next time, because there WILL be a next time.
Mike McKenzie says
Very good flavor , but a little to crumbly ,maybe less time in oven. Speaking of oven , I have an electric oven and 40 minutes is way to long , pulled them at 30 minutes and they were starting to burn , they are disappearing anyway !
Lo says
Salted or unsalted butter?
Karly Campbell says
We always use salted butter unless otherwise specified. 🙂
char says
I’m going to be making these, but I don’t have a stand mixer. Will a hand mixer work just as well?
Karly says
Yep, should be fine. 🙂
Ashley C says
Came out really lovely and flaky. Couldn’t really taste the cinnamon, so I think next time I’ll add more.
Ally says
I wanted to love these, but they’re so bland. First, I think they needed a little salt. Second, the cinnamon flavor was so weak! Even with it sprinkled on top, it wasnt enough in my opinion. The shortbread had a nice texture, however. If I were to make these again, I would add salt, and put cinnamon into the dough as well.
Janice Born says
Not what I would classify a “shortbread cookie”. More like a crumbly dry cake.
Charlotte Johnson says
Plain flour or self rasing
Karly Campbell says
All purpose flour. 🙂