If you love the aroma of cinnamon wafting through your kitchen, this Honey Cinnamon Shortbread is absolutely going to steal your heart! Imagine buttery, melt-in-your-mouth cookies sweetened just enough with honey and highlighted by warm, cozy cinnamon — every bite is a blend of crisp edges and a soft, fragrant center. Whether you’re baking a treat for loved ones or just want a tray of something special to enjoy with your afternoon tea, this recipe is the one you’ll want to bookmark and revisit all year round.
Ingredients You’ll Need
The beauty of Honey Cinnamon Shortbread is in its simplicity. Each ingredient plays a vital role in building the familiar, irresistible texture and flavor that makes these shortbread cookies unforgettable. Here’s what you’ll need:
- Unsalted butter (1 cup, softened): This is the backbone of any shortbread, giving the cookies their signature rich, tender crumb.
- Granulated sugar (1/2 cup): Adds sweetness and helps create that delicate crispness around the edges.
- Honey (1/4 cup): Provides lovely floral undertones and a gentle chew, making the cookies uniquely flavorful.
- Ground cinnamon (2 teaspoons): The star of the show, adding warm spice and deep aroma to every bite.
- Vanilla extract (1/2 teaspoon): Enhances all the flavors, bringing a comforting depth to the shortbread.
- All-purpose flour (2 1/4 cups): Gives structure, keeping the cookies perfectly balanced — not too delicate or too dense.
- Salt (1/4 teaspoon): A pinch sharpens the flavors and keeps the sweetness from overwhelming.
- Optional extra cinnamon sugar for sprinkling: For those who can’t get enough cinnamon or love a little sparkle on top!
How to Make Honey Cinnamon Shortbread
Step 1: Prep Your Baking Tools
Start by preheating your oven to 325°F (160°C) and lining a baking sheet with parchment paper. This ensures the shortbread won’t stick and helps them bake evenly. A little preparation here makes all the difference when it comes to beautiful, fuss-free cookies!
Step 2: Cream Butter, Sugar & Honey
In a large bowl, use an electric mixer (or some muscle and a wooden spoon!) to cream together the softened butter, granulated sugar, and honey. Whip until the mixture is light and fluffy, which means tiny air pockets are forming, ensuring your Honey Cinnamon Shortbread turns out feather-light.
Step 3: Add Cinnamon & Vanilla
Beat in the ground cinnamon and vanilla extract until evenly incorporated. At this point, your kitchen will start smelling amazing — sweet and spicy notes mingling beautifully!
Step 4: Finish the Dough
With the mixer on low or using a spatula, gradually blend in the flour and salt. Mix just until a soft dough comes together; don’t overwork it, or your cookies can turn tough. The dough should hold together but feel supple and a bit sticky — that’s the honey magic at work.
Step 5: Roll Out & Cut Shapes
Turn the dough onto a lightly floured surface and shape it into a disk to make rolling easier. Roll the dough to about 1/4-inch thickness. Grab your favorite cookie cutters — hearts, rounds, or festive shapes — and start cutting! Arrange the cookies on your prepared baking sheet, leaving about an inch between each one.
Step 6: Add Finishing Touches
If you crave a little extra crunch and sparkle, sprinkle the tops with cinnamon sugar. This step is optional but highly recommended for extra flavor and a hint of golden color.
Step 7: Bake & Cool
Bake the shortbread for 12 to 15 minutes, just until the edges are lightly golden. Avoid overbaking for the best buttery, tender texture. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely — if you can resist snacking right away!
How to Serve Honey Cinnamon Shortbread
Garnishes
For an eye-catching finish, a honey drizzle or a light dusting of powdered sugar can elevate your Honey Cinnamon Shortbread. If you want to take it over the top, half dip the cooled cookies in melted chocolate, or sprinkle a touch of flaky sea salt for an irresistible sweet-salty kick.
Side Dishes
Pair these cookies with a cup of strong black tea, spicy chai, or a cozy latte. They also shine next to a scoop of creamy vanilla ice cream or nestled alongside a fresh fruit compote for a more decadent dessert plate.
Creative Ways to Present
Package your Honey Cinnamon Shortbread in pretty gift boxes tied with ribbon for holidays or hostess treats. For parties, stack them in jars or present them on tiered cake stands with edible flowers. They even make charming favors at bridal showers or afternoon tea parties — simply irresistible and oh-so-pretty!
Make Ahead and Storage
Storing Leftovers
Keep your Honey Cinnamon Shortbread in an airtight container at room temperature. They stay fresh and wonderfully tender for up to one week, making them a perfect make-ahead treat for the busiest times of year.
Freezing
These cookies freeze beautifully! Once cooled, layer them between sheets of parchment in a freezer-safe container. They’ll keep their texture and flavor for up to two months — perfect for planning ahead or sudden cookie cravings.
Reheating
If you love the idea of warm, freshly-baked cookies, pop your Honey Cinnamon Shortbread in a 300°F (150°C) oven for about 5 minutes. They’ll taste (and smell) as though you just baked them, with the flavors of cinnamon and honey wafting back to life.
FAQs
Can I use salted butter instead of unsalted?
Absolutely, just leave out the added salt in the recipe. The flavor will be just as delicious, and the saltiness can even enhance the honey and cinnamon.
Why is my dough too sticky?
This can happen if your butter was extra soft or the honey was very runny. Just dust your hands and rolling pin with a bit more flour and it will come together easily without changing the texture of the final cookies.
Can I make this recipe gluten-free?
Yes! Substitute your favorite gluten-free all-purpose flour blend in the same amount. The texture will be a touch different, but the Honey Cinnamon Shortbread will still be absolutely scrumptious.
How do I get my shortbread extra tender?
Be sure not to overmix the dough. Stop stirring as soon as the flour is incorporated for the most delicate, buttery crumb. Also, a quick five-minute chill in the fridge before baking helps the cookies hold their shape and remain tender.
Are there fun add-ins for this shortbread?
Definitely! Try folding in chopped toasted pecans, a bit of orange zest, or mini chocolate chips for a twist. Just don’t overload the dough so you keep that classic shortbread texture.
Final Thoughts
If you’re ready for a cookie that tastes just as good with coffee as it does on a festive holiday platter, you’ll fall in love with Honey Cinnamon Shortbread. Give them a try — I promise, one batch won’t be enough. Happy baking!
Print
Honey Cinnamon Shortbread Recipe
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of honey and cinnamon with these delicious Honey Cinnamon Shortbread cookies. Perfectly sweetened with a hint of spice, they are a delightful treat for any occasion.
Ingredients
Main Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup honey
- 2 teaspoons ground cinnamon
- 1/2 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
Optional:
- Extra cinnamon sugar for sprinkling
Instructions
- Preheat the Oven: Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Cream Butter, Sugar, and Honey: In a large bowl, cream together softened butter, granulated sugar, and honey until light and fluffy.
- Add Cinnamon and Vanilla: Beat in cinnamon and vanilla extract until combined.
- Mix in Flour: Gradually add flour and salt, mixing until a soft dough forms.
- Shape and Bake: Turn dough onto a lightly floured surface, shape into a disk, roll out to 1/4-inch thickness, cut into shapes, place on baking sheet, sprinkle with cinnamon sugar if desired, and bake for 12-15 minutes until lightly golden.
- Cool and Serve: Allow shortbread to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store shortbread in an airtight container for up to one week.
- For extra flavor, drizzle with a light honey glaze or dip in melted chocolate once cooled.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 6g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
