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Spiced shortbread cookies with cinnamon glaze

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    Spiced shortbread cookies with cinnamon glaze Low Sodium

    The holidays are a great time to bake up some yummy treats! Choose bite-size cookie cutters if you’re trying to practice portion control.


    1 cup unsalted butter, softened
    1 3/4 cups powdered sugar, divided
    1 1/2 teaspoons cinnamon, divided
    2 1/2 teaspoons vanilla extract, divided
    2 1/2 cups unbleached flour
    2 teaspoons water


    1. Preheat oven to 350 F.
    2. In a large bowl, beat together the softened butter, 3/4 cup powdered sugar, 1 teaspoon cinnamon and 1 1/2 teaspoons vanilla. Gradually stir in flour. If dough is crumbly, add an additional 1 tablespoon softened butter*.
    3. On a lightly floured surface, roll dough out until thickness is about 1/2 inch. Use cookie cutters to cut into desired shapes. Place cut-out cookies on an ungreased cookie sheet about 1/2 inch apart.
    4. Bake 13 to 18 minutes, until bottoms of cookies are lightly golden. Transfer cookies to a wire rack to cool. Continue cutting out and baking cookies until all dough is used.
    5. Make glaze: In a small bowl, combine 1 cup powdered sugar, water, 1/2 teaspoon cinnamon and 1 teaspoon vanilla. Stir until well-blended. If the glaze is too thick, add water (1/2 teaspoon at a time) and stir, until you reach desired thickness. Drizzle glaze onto cooled cookies.
    6. Arrange cooled cookies on a platter and serve. Store leftovers in an airtight container. 

    Makes 24 servings

    Recipe contains: wheat, milk

    Carb choices per serving: 1

    *Option not included in nutrition facts.

    Shortbread cookies

    For a bit of festive flair, add some colorful sprinkles after drizzling on the glaze. Bonus tip: Avoid extra mess by holding the cookies over the sink as you decorate them extra glaze or sprinkles can simply be washed down the drain!

    Nutrition Facts