Cinnamon Shortbread Cookies

Ingredients

• 250 grams All-Purpose Flour (sifted)
• 25 grams Granulated Sugar (regular white sugar)
• 1 pinch Salt (fine sea salt)
• 125 grams Vegetable Shortening (solid at room temperature, e.g., Crisco)
• 1 cup Water (for cinnamon infusion)
• 5 cm Cinnamon Stick (piece about 5 cm long)
• 3 tablespoons Cinnamon Infusion (hot) (hot water with cinnamon stick, added gradually)
• 1 cup Granulated Sugar (coating) (about 200 g)
• 2 tablespoons Ground Cinnamon (coating) (freshly ground from chopped sticks)

Instructions

1. Make Cinnamon Infusion

   In a small saucepan bring 1 cup of water to a boil over high heat, add a 5 cm piece of cinnamon stick, keep uncovered and simmer for about 5 minutes after boiling to extract flavor.

   Time: PT10M

2. Combine Dry Ingredients

   In a mixing bowl whisk together the sifted flour, 25 g sugar, and a pinch of salt until evenly distributed.

   Time: PT5M

3. Incorporate Shortening

   Add 125 g vegetable shortening to the dry mixture. Using fingertips (or a pastry cutter), rub the shortening into the flour until the mixture resembles coarse, damp crumbs.

   Time: PT5M

4. Add Cinnamon Liquid

   Gradually pour 2–4 Tbsp of the hot cinnamon infusion into the crumbly mixture, stirring until a smooth, non‑sticky dough forms. The exact amount depends on flour absorbency; stop when the dough holds together in a ball.

   Time: PT5M

5. Roll Out Dough

   Lightly flour a clean work surface and the rolling pin. Press the dough into a flat disc, then roll it to a uniform thickness of about 3 mm.

   Time: PT10M

6. Cut Cookies

   Using a round cutter or the rim of a small glass (≈4 cm), cut out circles. Gather the scraps, reshape into a ball, and repeat until all dough is used.

   Time: PT5M

7. Preheat Oven

   Preheat the oven to 180 °C (350 °F) while you finish cutting the cookies.

   Time: PT10M

   Temperature: 180°C

8. Bake Cookies

   Bake the cookies for 12–14 minutes, or until the bottoms show a very light golden hue. Do not over‑bake.

   Time: PT13M

   Temperature: 180°C

9. Cool Slightly

   Leave the cookies on the baking sheet for 10 minutes to cool enough to handle but still warm.

   Time: PT10M

10. Prepare Cinnamon‑Sugar Coating

    While the cookies cool, blend a 12 cm piece of cinnamon stick into coarse pieces, then combine with 1 cup of sugar in a shallow dish.

    Time: PT5M

11. Coat Warm Cookies

    Toss the still‑warm cookies in the cinnamon‑sugar mixture until evenly coated. Transfer to a wire rack to finish cooling.

    Time: PT5M

Nutrition Facts

Calories

45

Protein

0.2 g

Carbohydrates

3 g

Fat

2.5 g

Fiber

0.15 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Cake Flour, Whole Wheat Flour
• Instead of Granulated Sugar: Coconut Sugar, Brown Sugar (adjust amount)
• Instead of Salt: Kosher Salt
• Instead of Vegetable Shortening: Lard, Unsalted Butter, Margarine
• Instead of Water: Milk
• Instead of Cinnamon Stick: Ground Cinnamon (use less)
• Instead of Cinnamon Infusion (hot): Milk infused with cinnamon
• Instead of Granulated Sugar (coating): Powdered Sugar (adjust)
• Instead of Ground Cinnamon (coating): Ground Cinnamon Powder

Equipment Needed

• Small Saucepan
• Measuring Cup
• Mixing Bowl
• Wooden Spoon or Hands (optional)
• Rolling Pin
• Baking Sheet
• Parchment Paper (optional)
• Oven
• Blender or Food Processor (optional)
• Spatula
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Prepare cinnamon infusion to flavor the dough
• Rub shortening into flour to achieve a crumbly texture
• Add liquid gradually to form a smooth, non‑sticky dough
• Roll dough to a uniform 3 mm thickness
• Bake at 180 °C for exactly 12–14 minutes
• Coat cookies while still warm for optimal adhesion

Chef Tips from the Video

• Use a light dusting of flour on the rolling pin to prevent sticking without adding excess flour to the dough.
• For an extra decorative touch, press a fork lightly into the tops before baking.
• If you want a glossy finish, brush the warm cookies with a thin layer of melted butter before coating.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 1 week.

Freezer: Freeze in a single layer on a tray, then transfer to a zip‑lock bag for up to 2 months.

Room temperature: Best kept at room temperature in a sealed tin for 5 days.

Make-Ahead Tips

• The dough can be wrapped in plastic and refrigerated for up to 30 minutes before rolling, which makes it easier to handle.
• Baked cookies freeze well; coat them after thawing for the freshest flavor.
• If you prefer a milder cinnamon flavor, reduce the infusion time to 5 minutes.