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Ina Garten Cinnamon-Spiced Shortbread

Ina Garten Cinnamon-Spiced Shortbread
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Buttery, tender shortbread with a warm cinnamon kick, inspired by Ina Garten’s classic simplicity. Each slice melts on the tongue with a sandy texture and subtle vanilla undertone, perfect for tea time or a simple dessert.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature (65°F / 18°C)
  • 1/4 cup granulated sugar
  • 1 cup all-purpose flour, spooned and leveled
  • 1/4 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Preheat the oven to 325°F (163°C). Line an 8×8-inch metal baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to act as handles for lifting the baked shortbread out.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium speed until light, fluffy, and pale yellow — about 3 minutes. Scrape down the bowl and paddle once during mixing to ensure even creaming.
  3. Add the vanilla extract and beat on low for 15 seconds until incorporated. The mixture should look creamy and smooth, not greasy or separated.
  4. In a small bowl, whisk together the flour, kosher salt, and ground cinnamon. This ensures the cinnamon is evenly distributed without clumps.
  5. With the mixer on low speed, gradually add the flour mixture to the butter-sugar mixture in three additions, mixing just until the flour disappears after each. Overmixing will develop gluten and make the shortbread tough. The dough will look like coarse crumbs but will press together when squeezed.
  6. Transfer the crumbly dough into the prepared pan. Use your fingers to press it into an even layer, then use the flat bottom of a measuring cup or glass to smooth and compact the surface firmly. The dough should be about 1/4 inch thick.
  7. Using a sharp knife or bench scraper, score the dough into 8 rectangles (4 cuts in one direction, 1 cut in the other) by pressing gently through the dough — do not cut all the way through. This makes clean slices after baking. Prick each rectangle with a fork in a decorative pattern to prevent bubbling.
  8. Place the pan in the refrigerator and chill the dough for 15 minutes. Chilling solidifies the butter, preventing spreading and ensuring a crisp, tender crumb.
  9. Bake on the center rack of the preheated oven for 30 to 35 minutes, until the edges are lightly golden and the center is pale with a slight sheen. Rotate the pan halfway through for even browning.
  10. Remove the pan from the oven and immediately recut along the scored lines while the shortbread is still warm, using a sharp knife. Let it cool in the pan on a wire rack for 10 minutes, then lift the parchment overhang to transfer the whole slab to the rack. Cool completely before separating the pieces along the cuts.
  11. For an extra touch, sprinkle a light dusting of cinnamon sugar (1/2 teaspoon cinnamon mixed with 1 tablespoon sugar) over the warm shortbread after recutting. Let it set as the shortbread cools.

Notes

Store cooled shortbread in an airtight container at room temperature for up to 1 week. To freeze, wrap tightly in plastic wrap and then foil; freeze for up to 3 months. Thaw at room temperature for 15 minutes before serving. For a crisper texture, reheat in a 300°F (150°C) oven for 5 minutes.

Nutrition

Keywords: cinnamon shortbread, Ina Garten shortbread, spiced shortbread, buttery cookies, easy dessert, shortbread recipe, baking, cinnamon spice, tea time cookie, holiday cookies, simple shortbread, cinnamon sugar shortbread

Find it online: https://inagartendishes.com/ina-garten-cinnamon-spiced-shortbread/