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5 from 1 vote

Cinnamon Chip Shortbread Cookies

Cook Time12 mins
Total Time12 mins
Course: Cookies
Author: Barbara Schieving


  • 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


  • 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.