Description
Delight in these Honey Cinnamon Shortbread cookies, featuring a perfect blend of buttery richness and natural sweetness from honey, enhanced with warm cinnamon spice. These tender, crumbly treats are easy to make and ideal for sharing at gatherings or enjoying with a cup of tea.
Ingredients
Scale
Shortbread Dough
- 1 cup unsalted butter, softened
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
Topping
- 2 tablespoons sugar (for sprinkling)
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
- Mix Wet Ingredients: In a large bowl, beat the softened unsalted butter and honey together until the mixture is light and fluffy. Stir in the vanilla extract to infuse the dough with a subtle aroma.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and ground cinnamon evenly. Gradually add this dry mixture into the wet ingredients, stirring until well combined to form a soft dough.
- Shape the Dough: Turn the dough onto a floured surface and roll it out to about a 1/4-inch thickness. Use cookie cutters of your choice to cut the dough into desired shapes for a charming presentation.
- Prepare for Baking: Arrange the shaped cookies on the prepared baking sheet, ensuring they are spaced adequately to allow even baking. Lightly sprinkle sugar over the tops of the cookies to add a sweet, crunchy finish once baked.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges just begin to turn a light golden color, indicating they are perfectly baked and tender.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up slightly, then transfer them to a wire rack to cool completely, which helps maintain their delicate texture.
Notes
- Ensure the butter is softened to room temperature for easier mixing and a smoother dough.
- Do not overbake to avoid dry or overly crispy shortbread; edges should just turn golden.
- Store cookies in an airtight container to keep them fresh and crisp for up to one week.
- For added flavor, consider adding a pinch of nutmeg or substituting honey with maple syrup if preferred.
