Cinnamon shortbread bars are a timeless classic, offering a perfect blend of rich buttery flavor and warm spice. This recipe simplifies the process, ensuring a tender, melt-in-your-mouth texture that’s hard to resist. I remember the first time I made these, I almost overbaked them – thankfully, checking for just a hint of golden edges saved the batch, a lesson in shortbread perfection! This particular cinnamon shortbread recipe stands out with its delicate balance of cinnamon, a hint of vanilla, and a decadent chocolate topping that elevates it from simple shortbread to a truly special dessert. It’s ideal for anyone looking to bake a comforting treat with minimal fuss.

⏱ Time: 50 min
👥 Servings: 9-12
📊 Level: Easy
🥗 10 ingredients
Heavenly Cinnamon Shortbread Bars - Cinnamon shortbread: master these buttery, spiced shortbread bars with a rich chocolate topping. Perfect for holidays or a c

Heavenly Cinnamon Shortbread Bars

Cinnamon shortbread: master these buttery, spiced shortbread bars with a rich chocolate topping. Perfect for holidays or a cozy treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12
Course: Dessert
Cuisine: Scottish
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 cup (2 sticks / 227 g) unsalted butter, room temperature
  • ⅔ cup (133 g) granulated sugar
  • 2 large egg yolks, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250 g) all-purpose flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • 2 tablespoons whole milk
  • ½ cup (119 g) heavy whipping cream
  • 6 ounces semi-sweet chocolate chips

Method
 

  1. Preheat the oven to 350°F. Line a 9-inch square baking dish with parchment paper, allowing the paper to hang over two sides.
  2. To a large bowl, add butter and sugar. Using a hand mixer on medium speed, cream together the butter and sugar until light and fluffy.
  3. Add the egg yolks and vanilla. Mix until combined.
  4. In a separate bowl whisk together the flour, cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Press the dough evenly into the prepared baking dish. Bake for 25-30 minutes, or until the edges are lightly golden. Let cool completely in the pan on a wire rack.
  7. Once cooled, prepare the topping. In a small saucepan, gently heat the whole milk and heavy whipping cream over medium-low heat until just simmering. Remove from heat and stir in the chocolate chips until melted and smooth. Let cool slightly for 10 minutes.

Notes

– For the perfect shortbread texture, ensure your butter and egg yolks are at room temperature. This helps them cream smoothly and incorporate evenly.
– Do not overmix the dough once the flour is added; overmixing develops gluten, which can make the shortbread tough instead of tender.
– The shortbread is done when the edges are lightly golden, but the center still looks pale. Overbaking will result in a dry, crumbly bar. For storage, keep cooled bars in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

  • For the perfect shortbread texture, ensure your butter and egg yolks are at room temperature. This helps them cream smoothly and incorporate evenly.
  • Do not overmix the dough once the flour is added; overmixing develops gluten, which can make the shortbread tough instead of tender.
  • The shortbread is done when the edges are lightly golden, but the center still looks pale. Overbaking will result in a dry, crumbly bar. For storage, keep cooled bars in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

These cinnamon shortbread bars are a delightful treat that brings warmth and comfort to any occasion. Experiment with different chocolate types for the topping or add a sprinkle of sea salt. Enjoy baking and sharing these buttery delights!

More from Sugar & Cut-Out Cookies →