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.

First Published: 11/25/2014
Last Reviewed: 11/25/2014

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!
spiced shortbread cookies with cinnamon glaze label