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    Home » Recipes » Dessert

    Cinnamon Chip Shortbread Cookies

    Published by Melissa on December 1, 2011 | Updated June 10, 2022 | 52 Comments

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    Cinnamon Chip Shortbread Cookies

    Cinnamon-Chip-Shortbread-Cookies

    A couple of days ago, I saw this shortbread cookie recipe on Amibika’s Kitchen and couldn’t wait to bake it. Amibika described it as having a soft, melty texture which reminded me of the heavenly, melt-in-your-mouth Lime Meltaways that I posted 2 years ago.

    Amibika found the original Butterscotch Shortbread Recipe on Taste of Home.  I didn’t want to trek to the store to buy butterscotch chips and English toffee bits, so I substituted mini cinnamon chips. I also decided to use a Christmas tree cookie cutter instead of a round one and I dressed them up with a powdered sugar glaze and sprinkles.

    Cinnamon-Chip-Shortbread-Cookies-Collage

    It’s a tender, not very sweet cookie. The chilled dough was easy to roll out and the scraps came together beautifully to make more cookies. The recipe made 24 Christmas tree cookies.

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    5 from 1 vote

    Cinnamon Chip Shortbread Cookies

    Cook Time12 mins
    Total Time12 mins
    Course: Cookies
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Ingredients

    • 1-¾ cups all-purpose flour
    • ½ cup cornstarch
    • ¼ teaspoon salt
    • 1 cup butter softened
    • ½ cup confectioners' sugar
    • 1 teaspoon vanilla extract
    • 1 cup mini cinnamon chips

    Instructions

    • In a small bowl, sift together flour, cornstarch and salt and set aside.
    • Cream the butter and sugar in the bowl of an electric mixer using the paddle attachment. Add the vanilla and beat until combined.
    • Add the dry ingredients and beat until just blended. Wrap the dough in plastic wrap and refrigerate for at least an hour.
    • On a lightly floured surface, roll out the dough to ¼th inch thickness. Cut with a fluted 2 inch round cookie cutter (I used a Christmas Tree Cookie Cutter).
    • Place the cookies 1 inch apart on ungreased cookie sheets or cookie sheets lined with parchment paper. Bake at 350° for 10-12 minutes or until lightly browned. Don't over bake. Transfer to wire rack to cool.

    12-weeks-of-Christmas Cookies & Sweets

    This post is week 10 of my 12 Weeks of Christmas Cookies posts. I hope you get some great ideas checking out all of the fabulous cookies the other 12 weeks of Christmas Cookies (and sweets) bakers baked up for this week.

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    « No Bake Mini Lemon Cream Cheese Pies and Thanksgiving Recipe Ideas
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    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Auntiepatch

      December 08, 2015 at 8:40 pm

      HUMMMM……1/2 cup cornstarch? Is that correct?

      Reply
      • Barbara Schieving

        December 08, 2015 at 8:57 pm

        Hi Karen – yes, that’s correct. They’re a very sandy, melt in your mouth cookie.

        Reply
    2. Gwen

      November 19, 2014 at 2:33 pm

      Where do you find mini cinnamon chips at?

      Reply
      • Barbara Schieving

        November 19, 2014 at 3:21 pm

        They’re in the baking section with the others chips. Walmart often carries them. You can also order them online from Amazon and King Arthur Flour.

        Reply
        • Gwen

          November 20, 2014 at 2:33 pm

          Thank you, will look for them.

          Reply
    3. Kirsten H.

      November 15, 2013 at 8:52 pm

      Hi. I am going to try to bake these cookies for a ladies cookie exchange at church this year. I’ve never made a powdered sugar glaze before, how would I do this? Thanks!

      Reply
      • Barbara Schieving

        November 15, 2013 at 9:03 pm

        Just whisk together 1 cup powdered sugar with 4 or 5 teaspoons of water or milk until it’s smooth. You can add more powdered sugar or water to achieve a thin glaze that easily coats the cookies. Have fun!

        Reply
    4. Libby

      December 23, 2011 at 12:24 pm

      Sounds like a good project for tomorrow morning. I need to make one more cookie. I just got a load of good cinnamon chips so away I go.

      A Blessed Christmas to you and your family and thank you for all you do 😉

      Libby

      Reply
    5. Josie

      December 17, 2011 at 12:28 pm

      Hi Barbara! You have egg listed in the directions, but none in the ingredients list. Is there egg in these cookies, and if so, how many? I’d really like to try them….. Thanks! Josie

      Reply
      • Barbara

        December 17, 2011 at 12:52 pm

        Hi Josie – sorry, the egg in the directions was a mistake. I changed the directions a bit from the original recipe because I like to prepare my dry ingredients before creaming the butter and sugar, so everything is ready to add, similar to other cookie recipes I make, and the egg was inadvertently added. Thanks for noticing that mistake. I have updated the recipe. I hope you enjoy it. Merry Christmas!

        Reply
    6. Gene

      December 06, 2011 at 5:03 am

      Hi Barbara! This looks so festive. I can’t wait for Christmas to come already. Thank you for stopping by my blog 🙂

      Reply
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