spiced shortbread cookies with cinnamon glaze


Spiced shortbread cookies with cinnamon glaze

These simple-to-make, low sodium cookies are made even more delicious with a cinnamon glaze. Makes 24 cookies.


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


Preheat oven to 350 F.

In a large bowl, beat together 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.

On a lightly floured surface, roll out dough until about 1/2 inch thick and shape using cookie cutters. Place on an ungreased cookie sheet about 1/2 inch apart.

Bake for 13 to 18 minutes, until bottoms of cookies turn lightly golden. Transfer cookies to a wire rack to cool. Continue cutting out and baking cookies until all dough is used.

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 reaching desired thickness. 

Drizzle glaze onto cooled cookies.

Arrange finished cookies on a platter and serve. Store leftovers in an airtight container. 

Nutrition information


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