Easy Snickerdoodle Shortbread
As a kid, I used to think snickerdoodles were so boring. I mean, where is the chocolate??? It took me, probably until high school, to realize the absolute delight that are these cinnamon-sugar bites of magic. So, as a shortbread lover, I had to turn these classic cookies into a snickerdoodle shortbread version.
These wedges come together so easily, with only seven ingredients. Mix, press into a pan, and bake. Now, because of the sugar on top, these do bake for a little longer. Relax and go find something else to do. Just be careful not to overbake them. We want these to have that melt-in-your-mouth chew!
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WHAT IS A SNICKERDOODLE?
This cookie, with Dutch-German roots that originated in New England, is a classic. Overall, it’s a simple dough, rolled in a mix of cinnamon sugar, and baked. There is a key ingredient in the dough that brings that unique flavor. Cream of tartar. It adds a slight sour vibe (which sounds weird but works beautifully) and contributes to the overall chew.
Speaking of texture, a chew in a snickerdoodle is key! Whether you’re making these snickerdoodle shortbread wedges, snickerdoodle bars, or just a classic cookie, do not overbake them. If you hand me a crunchy snickerdoodle, I will hand it back.
Why do you slice shortbread when it’s still warm? Shortbread is…“short.” This means it’s crumbl, and the longer it cools, the more it crumbles. Cutting it while warm will allow you to have nice wedge shapes that don’t break apart as you try to slice them.
INGREDIENTS
- Sugar: sweetens the dough and adds crunch on top
- Unsalted butter: provides richness and that classic shortbread melt-in-your-mouth texture
- Flour: the base structure of the shortbread
- Cornstarch: makes the shortbread extra tender and crumbly
- Salt: balances sweetness and enhances flavor
- Cream of tartar: adds a subtle tang, like in traditional snickerdoodles
- Cinnamon: gives the signature warm, spiced flavor
My dough seems dry, is that ok? Yes! Shortbread dough leans dry. As you press it in the pan, it will come together. If you still see a lot of dust in the bowl, you can use your spatula to gently spread it together. Be careful not to overmix, or your cookies with turn out tough.
HOW TO MAKE SNICKERDOODLE SHORTBREAD
Grease a springform pan and line the bottom with parchment paper.
In a mixing bowl, cream together the butter and ½ cup of sugar with a mixer for about one minute, until light and fluffy. Add the salt, then sift in the flour, cornstarch, and cream of tartar. Mix until just combined. The dough will be slightly crumbly, so use a spatula to press together any dry spots before transferring it to the pan.
Press the dough evenly into the prepared pan with your fingers. In a small bowl, stir together the remaining sugar and cinnamon, then sprinkle the mixture evenly over the top of the shortbread. Place the pan in the refrigerator to chill for 10 minutes while you preheat the oven to 325°F.
Bake the shortbread for 40 minutes, or until lightly golden. Remove from the oven and let it cool in the pan for 15 minutes. While it’s still warm, cut it into wedges directly in the pan—it’s important to do this before the shortbread firms up completely. Allow it to cool fully before removing from the pan, then serve and enjoy!
3 reasons you’ll love this dessert
TIPS & VARIATIONS
- Shortbread dough is naturally on the dry side. If the dough seems too “dusty” in your bowl, you can use a spatula to gently spread it together. Just be careful not to overmix. It should pour crumbly when you transfer it to your pan. As you press it evenly across the bottom, it will form a dough
- Cut your shortbread while it’s still warm! This will give you clean wedge lines and prevent it from crumbling apart (if you try to cut it once it’s already cooled).
- Lining your pan with parchment paper will make it easy to lift your cooled cookies out of the pan!
- Cut your wedges as small or large as you want! Eight wedges make fairly large cookies, but you can cut them as skinny as 16, if you’re trying to make little bites for a gathering.
MAKING AHEAD & STORING
You can make your shortbread dough in advance. It will keep, wrapped airtight, in the fridge for up to four days or the freezer for 3 months. Remove from the fridge an hour before you’re ready to bake, so it can soften slightly, making it easier to shape into your pan.
Once baked, your snickerdoodle shortbread will last in an airtight container at room temperature for up to 5 days. You can also store extra in the freezer for 2-3 months. Delicious for a yummy treat later!
MORE CINNAMON RECIPES
These Baked Apples filled with a spiced streusel are the perfect treat for one. Even better, topped with some homemade whipped cream! Another delicious single-serve option is this Drop Biscuit with Cinnamon Plum Compote. Coziness in every bite! Love a cinnamon roll vibe but looking for something different? Try these Cinnamon Roll Brioche Danishes, baked with a cream cheese filling, cinnamon crunch rim, and topped with a brown sugar drizzle.
EQUIPMENT YOU’LL NEED
Equipment
- Mixer
- Spatula
- Parchment Paper
- 8.5” round springform baking pan
- Bowl
- Measuring Cups
- Measuring Spoons
- Knife
Ingredients
- ½ cup Sugar
- 14 tbsp Unsalted Butter room temperature
- 1 ¾ cups Flour
- ½ cup Cornstarch
- ¼ tsp Salt
- ¼ tsp Cream of tartar
- 1 ½ tbsp Sugar
- ¾ tsp cinnamon
Instructions
- Grease your springform pan and line the bottom with parchment paper
- In a bowl, cream together the butter and 1/2 cup sugar with a mixer, about 1 minute
- Add salt, then sift in dry ingredients – flour, cornstarch, salt, and cream of tartar. Mix until just combined. The dough will be crumbly, use a spatula to smooth together any overy dry spots slightly
- Pour into the pan and press the dough evenly with your fingers
- Combine the remaining 1 ½ tbsp sugar and ¾ tsp cinnamon in a bowl
- Pour evenly over top of shortbread and place in the fridge for 10 minutes
- Preheat oven to 325°F
- Bake the shortbread for 40 minutes, remove from the oven, and let cool in the pan for 15 minutes
- Cut into wedges in the pan – it’s important to do this while the shortbread is still warm. Allow to cool completely before removing from the pan. Enjoy!
I love shortbread (thanks to you!) and this one is fabulous!
happy to help!