This easy snickerdoodle shortbread combines the buttery richness of classic shortbread with the warm cinnamon-sugar topping of a snickerdoodle. Baked in a springform pan and cut into wedges, it’s tender, lightly spiced, and perfect for holidays, gifting, or enjoying with an afternoon tea.
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!
