Cinnamon and brown sugar shortbread
Cinnamon and brown sugar shortbread combines rich buttery flavors with warm cinnamon and brown sugar for a melt-in-your-mouth treat. This simple baking method results in a delightful snack perfect for any occasion.
Cook time 50 min
Prep time 10 min
Ingredients:
1 cup butter1/2 cup brown sugar
1 tsp vanilla extract
1.50 cups all-purpose white wheat flour
1 cup white rice flour
1 tsp cinnamon
Cinnamon and brown sugar shortbread is a delightful twist on a classic recipe. With the rich flavors of brown sugar and the aromatic warmth of cinnamon, this buttery treat is perfect for any time of year. Whether you’re enjoying it with a cup of tea or serving it to guests, this shortbread is sure to impress with its melt-in-your-mouth texture and comforting taste.
Instructions:
- Preheat your oven to 325°F (160°C).
- Line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, use an electric mixer to cream the softened butter and brown sugar together until the mixture is light and fluffy. This should take about 3-5 minutes.
- Add the vanilla extract to the creamed butter and sugar mixture. Mix until well combined.
- In a separate bowl, whisk together the all-purpose white wheat flour, white rice flour, and cinnamon until thoroughly combined.
- Gradually add the dry ingredient mixture to the creamed butter and sugar mixture. Mix on low speed or using a spatula until the dough comes together. It should form a soft yet firm dough.
- On a lightly floured surface, roll out the dough to about 1/2-inch (1.25 cm) thickness. You can also shape the dough into a log and slice it for a more rustic look.
- Use a cookie cutter to cut out shapes or simply cut the dough into squares or rectangles using a knife.
- Place the shaped dough pieces onto the prepared baking sheet, leaving a bit of space between each piece.
- Bake in the preheated oven for 20-25 minutes, or until the shortbread edges turn a slight golden brown.
- Allow the shortbread to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, serve your delicious cinnamon and brown sugar shortbread with a warm beverage or store them in an airtight container for later enjoyment.
Cinnamon and brown sugar shortbread is a simple yet incredibly delicious treat that brings out the best in its ingredients. This recipe combines a few basic pantry staples to create a buttery, crumbly delight that you’ll find yourself coming back to time and time again. Enjoy the warm flavors and the satisfying crunch with each bite, and share the joy with family and friends during gatherings or as a delightful homemade gift.
Cinnamon and brown sugar shortbread FAQ:
Bake the cinnamon and brown sugar shortbread for 20-25 minutes at 325°F (160°C), or until the edges are slightly golden brown.
Store the cooled shortbread in an airtight container at room temperature for up to one week. For longer storage, consider freezing them.
Yes, you can substitute white rice flour with an equal amount of additional all-purpose flour or gluten-free flour blend, but this may affect texture.
A standard baking sheet will work well for this recipe. Make sure to leave enough space between cookies for them to spread slightly while baking.
The shortbread is done when the edges are lightly golden brown and the center appears set; it should not look wet or shiny.
Tips:
- Ensure your butter is softened to room temperature for easier mixing and a smoother dough.
- When measuring the flour, spoon it into the measuring cup and level it off rather than scooping directly from the bag to avoid packing too much flour, which can lead to a denser texture.
- Chill the dough for at least 30 minutes before baking to help the shortbread maintain its shape and achieve the perfect crumbly texture.
- Use high-quality vanilla extract for the best flavor outcome.
- If you prefer a more pronounced cinnamon flavor, you can increase the cinnamon to 1.5 teaspoons.
- To avoid overbaking, keep a close eye on the shortbread in the final minutes of baking. It should be just lightly golden around the edges.
Nutrition per serving
24 ServingsCalories 140kcal
Protein 1.55g
Carbohydrates 16g
Fiber 0.38g
Sugar 4.76g
Fat 8g
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