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–+ servings
cinnamon shortbread cut into triangles on parchment paper.
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Easy Cinnamon Shortbread – Only 4 Ingredients

Buttery cinnamon shortbread with just 4 ingredients. No mixer, no fuss - perfectly soft and lightly spiced every time.
Course Dessert
Cuisine British
Diet Vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Servings 12 slices
Calories 275kcal
Author Adina

Equipment

Ingredients

For the cinnamon shortbread:

  • 2 ½ cups all-purpose flour Note 1
  • 1 teaspoon cinnamon
  • ½ cup granulated sugar
  • 1 cup unsalted butter cold

For the cinnamon sugar:

  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon
US - EU

Instructions

  • Prepare the pan: Line the springform tin with parchment paper and set aside. Heat the oven to 320°F (160 °C).
  • Mix dry ingredients: In a large bowl, whisk together the flour, cinnamon, and sugar.
    2 ½ cups all-purpose flour + 1 teaspoon cinnamon + ½ cup granulated sugar
  • Add the butter: Cut the cold butter into small cubes and add it to the bowl. Rub it into the flour mixture with your fingertips (or pulse everything in a food processor) until the dough begins to clump together.
    1 cup unsalted butter
  • Chill the dough: Bring the dough together with your hands and press it evenly into a rectangle. Wrap it in plastic wrap and chill it for 30 to 60 minutes (or until the next day) (Note 2).
  • Roll or press the dough evenly into the prepared pan. Use a fork to prick the dough all over (optional).
  • Bake cinnamon shortbread: Place the tin in the oven and bake for about 35–45 minutes, or until the surface looks set and lightly golden around the edges.
  • Cut while hot: Remove the shortbread from the oven and, while it’s still hot and soft, cut it into triangles directly in the tin.
  • Cinnamon mixture: Mix cinnamon and sugar in a small bowl. Sprinkle the shortbread generously with cinnamon sugar right after cutting, so it adheres well.
    2 tablespoons granulated sugar + 1 teaspoon cinnamon
  • Cool fully: Let the shortbread cool completely in the tin before lifting it out (Note 3).

Notes

  1. Measurements: I always recommend using a digital kitchen scale in baking; it guarantees the best results.
  2. Shape: You can roll the dough into a rectangle or square about 2 cm (¾ inch) thick, bake on a parchment-lined tray, and cut into pieces while still warm for neat, even shortbread.
  3. Storage: Store in an airtight container at room temperature for up to a week, or freeze for up to 3 months.

Nutrition

Serving: 1shortbread piece | Calories: 275kcal | Carbohydrates: 31g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 3mg | Potassium: 35mg | Fiber: 1g | Sugar: 11g | Vitamin A: 481IU | Vitamin C: 0.01mg | Calcium: 12mg | Iron: 1mg