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You can make easy cinnamon cookies with only 4 ingredients! It’s fun to make these crunchy cookies with kids!
Today I want to share my easy cinnamon cookie recipe with you. If I want to eat a delicious crunchy cookie with cinnamon flavor, this is the cookie I make: easy cinnamon shortbread cookies. You can come up with a perfect result withonly four ingredients: flour, butter, sugar and cinnamon.
When the cookies are in the oven, you love the smell of the cinnamon that fills your home. You will start to count the minutes to eat. But you should wait for 10 minutes after you take them fromthe oven asthey continue cooking and become crunchy.
If you want to make cookieswith your kids, this is the recipe. You can have fun with them without any chaos in the kitchen.
This cookie has become one of my niece’s favorites and recently she has made it by herself.
Below you can see how she has made it!
How to Make Cinnamon Shortbread Cookies with Step by Step Pictures
First she mixes flour and sugar and then she adds ground cinnamonand mixes well. Later she adds the butter and kneads the dough with her hands until all becomes together. That’s all!
When the dough becomes together and you are able to roll the dough intoa ball -as my niece shows below, it is time to stopkneading.
So just mix the sugar, flour, cinnamon and add the butter. Your dough is ready!
Later,
There are 3 steps: rolling the doughinto balls, flattening them and giving shape with a fork.
First you should roll the dough into25 grams balls (a little bit more than 1 tablespoon). Alternatively,you can divide the dough into 22 pieces and roll them into balls as this recipe makes 22 cookies. 
Then in the second step you should press the balls preferably with a back of a measuring cup or flat-bottomed glass tohavean even flatness. Don’t forget to put a parchment paper on the dough so the glass or measuring cup won’t stick to the dough.You can flatten them with the palm of your hand too.
Finally, press the dough with a fork. I don’t want too thick cookies so I use the fork in the third step instead of second.
After all these steps, your dough is ready to bake. Bake for 14 minutes or until the edges are lightly brown. After 12 minutes it is better to check the oven. Later you should let them cool on the baking sheet for 10 minutes. After cooling, they will become crunchy.
Finally, grab a glass of milk and enjoy your cookies! 😉
If you like shortbread cookies, you should check my other variations:
- Almond Shortbread Cookies
- Slice-and-Bake Orange Cookies
- Easy Slice-and-Bake Vanilla Cookies
You may also enjoy Turkish Halva if you like shortbread cookies. Although the texture is totally different, it is so yummy with the same main ingredients!
You Can Click Here and Save This Recipe To Your Pinterest Board!
4 Ingredient Easy Cinnamon Cookies
These easy cinnamon cookies are crunchy and delicious with only 4 ingredients!
4.98 from 87 votes
Print Pin Rate
Course: Cookies
Prep Time: 10 minutes minutes
Cook Time: 14 minutes minutes
Total Time: 24 minutes minutes
Servings: 22 cookies
Calories: 124kcal
Author: Meymi
Ingredients
- 280 g (2 cups) all-purpose flour (dip and sweep)*
- 185 g (¾ cup and 1 tablespoon) unsalted butter,** at room temperature, cut into cubes
- 105 g (½ cup) granulated sugar
- 2 teaspoons ground cinnamon***
Instructions
Preheat the oven to 350°F(177°C). Line baking sheet with parchment paper or silicone baking mat. Set aside.
Put flour and sugar in a medium bowl and mix well.
Add ground cinnamon and mix until combined well.
Add butter to the flour mixture and knead well until the dough becomes together.
Take small pieces (25grams- a little bit more than 1 tablespoon can take) of the dough and roll them into balls. Alternatively, as this recipe makes 22 cookies, you can divide the dough into 22 pieces and roll them into balls. Press the balls preferably with a flat-bottomed glass or a measuring cup to flatten them evenly or with the palm of your hand and finally give a shape with a fork.
Bake for 14-18 minutes or until the edges are lightly brown.
Remove the cookies from the oven and let the cookies cool for 10 minutes on the baking sheet before transferring them to a wire rack to completely cool. They will be crunchier as they cool. When they are cool, store the cookies in an airtight container to keep their freshness.
Notes
*You can click here for dip and sweep method if you use cup measurements.
**When you squeeze the dough, it comes together (I always use the amount stated in the recipe) but if you have a hard time doing so, you can add an extra tablespoon of butter. If you want your shortbread cookies too buttery, you can use 225grams (1 cup) of butter instead of 185 grams.
***You should use 1 and ½ teaspoons of ground cinnamon for lightly flavored cinnamon cookies.
How to Store Cookies: They keep well in an airtight container at room temperature up to a week, or in the freezer for up to 3 months. You can thaw overnight in the fridge.
The calorie information above is an estimate that is provided by an online nutrition calculator.
Nutrition
Calories: 124kcal
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Reader Interactions
Comments
Magz
I just baked and ate my first batch; they are delicious! I love pie crust, and this cookie reminds me of it. It’s a simple cookie, not too sweet, with the perfect amount of cinnamon. I can’t wait for the next batch which should be ready soon. Thank you so much for this recipe!
Reply
Meymi
Thank you very much for your detailed comment. I am so happy you loved them 🙂 Enjoy!
Reply
Marsha B.
Hi, I made these. I was a little disappointed in the flavor. I think they would be better with salted butter instead of unsalted, so I will try that next time, since they were so easy to make and deserve a second try. I think though, that I might have overbaked a little. Your recipe said ‘until slightly brown on the edges’, and mine didn’t, so I left them in a couple extra minutes. Next time I will do 14 minutes and take them out regardless of my brown edges. I might also get a stamp of some kind instead of using a fork, because people will think they are peanut butter, because of the criss cross look. I love cinnamon, so I will try these again.Reply
Meymi
Hi Marsha! It sounds it is better to take them out after 14 minutes. The top of the cookies will be a little bit soft after 14 minutes but they will be crunchy as they cool. I’ll be so glad if you share your experience with salted butter! Thank you for your comment.
Reply
Nicola
Hi, does the oven setting need to be on fan?
Reply
Meymi
Hi Nicola, It takes almost 14 minutes on fan and 18 minutes without fan. Enjoy!
Reply
Daniela
Hello. How long we can keep them?
Reply
Meymi
Hi Daniela, You can keep these baked and totally cooled cookies in an airtight container at room temperature up to a week and freeze them up to 3 weeks. Enjoy 🙂
Reply
Deb
These were easy to make a wonderful to eat!
Reply
Meymi
Thank you for your comment, Deb! I am so glad you enjoyed these cookies. 🙂
Reply
Shelley
Easiest recipe ever but added a tablespoon of milk to help bind dough. Best shortcake I made, no crumbling dry or to sticky dough.did refrigerate mixture until I was ready to use it around 10- 15 mins. Crunchy cookies on the outside cooked on the inside yepee.Reply
Meymi
Hi Shelley, Thank you for your comment! I am so happy you enjoyed these cookies!
Reply
Leya
It is such an easy recipe but either the flour has to be minimized or the butter has to be more.somehow it needs a liquid ingredient.I added 1/4 cup of milk. I.liked it a lot.txs
Reply
Meymi
Hi Leya, I am so glad you enjoyed these cookies. When you squeeze the dough, it comes together but adding extra butter or adding a little milk works too. Thank you for your feedback!
Reply
Tracy
Hi,
Can I replace the butter with a non dairy version? I’m going to try it but curious if you have. Thanks!Reply
Meymi
Hi Tracy, It still tastes good but the flavor changes as the main flavors are butter and cinnamon in this recipe. If you try I’ll be happy if you share your feedback. Thank you!
Reply
Karla
I’m not sure what I did wrong, I followed the recipe step by step. My cookies were hard at 14 mins and they somehow look grey.
Meymi
Hi Karla, Probably it’s your oven, it seems you should check the cookies at minute 10 for doneness. I can’t say anything about the color but maybe again it’s because you overbaked them. I hope you enjoy these cookies if you try again.
Abelina
Yummy recipe. Made it with my son,. Added 1/4milk for dough to form. Cape out perfect. We all like the cookies a lot.Reply
Meymi
Hi Abelina, I am so glad both you and your son enjoyed these cookies so much! Thank you for your comment!
Reply
Liz Sifuentes
Oh my gosh, these were so good!! I followed the recipe exactly. It just takes a little patience for the dough to come together. The butter must be room temperature and very soft. I used my hands towards the end to knead the dough together. I will definitely make these again.Reply
Meymi
Hi Liz, I’m so happy that you loved these cookies so much. Thank you for your comment!
Reply
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