Cinnamon Shortbread Cookie Wedges -

Shortbread Cookies With Cinnamon and Cloves

These Cinnamon Shortbread Cookie Wedges are kicked up a notch by adding a hint of ground cloves. A shortbread cookie has a crumbly texture. But don't let this frighten you as it is not dry on the palate. I always like to have a cup of tea when consuming these.

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These cinnamon and clove cookies are baked in a round baking dish and cut into wedges resulting in that telltale shortbread shape.

Ingredients:

As with most shortbread cookies, this recipe contains no eggs. Just a few simple ingredients are needed to create the treats:

Granulated Sugar
Unsalted Butter: soften the butter before starting the cookie dough
All Purpose Flour: a gluten-free flour replacement may be used
Salt, ground cinnamon and ground cloves

How to Create the Shortbread Triangles:

To create the classic shortbread wedges:

Lightly butter a 9" pie plate or 8" cake pan.
Cut a circle of parchment paper to fit in the bottom of the pan.
After mixing the dough, pour into the bottom of the prepared baking dish. This dough is crumbly but it will come together.
Using your palms, a dough tamper or a flat-bottomed drinking glass, press lightly on the dough so it is evenly distributed on the bottom of the pan
Using a sharp knife, score the top of the dough lightly by making 4 lines running across the diameter of the pan (resulting in 8 wedges). Mark the lines by puncturing with a dinner fork. Next, mark impressions on the outermost edge with the fork.
After baking, place the pan on a cooling rack for 10 minutes. Carefully turn the pan upside down and release the shortbread cookie disk. Flip the disk over and, using a sharp knife or bench scraper, cut through the scored lines you created before baking. Place wedges on a rack and allow to cool completely before serving.

Bake and Cut Shortbread Wedges:

FAQs

How to store shortbread cookies?

These cookies are best left at room temperature and stored in a airtight container. To freeze, simply wrap in plastic and freeze for up to 2 months.

I hope you enjoy these Cinnamon and Clove Shortbread Cookies as much as my family and friends do!

Cinnamon and Clove Shortbread Wedges

These shortbread wedge cookies with cinnamon and cloves are a classic melt-in-your mouth cookie. Wonderful for any occasion.

5 from 33 votes

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Cooling time 45

Total Time 1 25

Course Dessert

Cuisine American

Servings

Equipment

Ingredients

66 Grams Granulated Sugar (⅓ Cup)
107 Grams Unsalted Butter (room temperature) (1 Stick / 4 Ounces)
145 Grams All Purpose Flour (1 Cup plus 1 Tbsp)
½ teaspoon Salt
½ teaspoon Ground Cinnamon
¼ teaspoon Ground Cloves

Instructions

Preheat oven to 350°
Prepare an 8" round cake pan (or 9" pie plate) by lightly applying butter. Cut a circle of parchment paper to fit in the bottom of the pan.
Combine all-purpose flour, ground cinnamon, ground cloves and salt in a bowl.
Place sugar and butter in the bowl of a stand mixer fitted with the paddle attachment (a hand mixer may also be used).
Begin creaming the sugar and butter together on medium speed. Continue to mix until the butter and sugar are light and fluffy (2 - 4 minutes), scraping the side and bottom of the bowl as needed.
Add flour/cinnamon/clove/salt to the mixing bowl and mix on low speed until just incorporated. The mixture will look crumbly but should hold together when squeezed with your hand.
Pour all of the dough into the prepared pan. Using your palms, a dough tamper or a flat-bottomed drinking glass, press lightly on the dough so it is evenly distributed on the bottom of the pan.
Using a sharp knife, score the top of the dough lightly by making 4 lines running across the diameter of the pan (resulting in 8 wedges).
Using a dinner fork, mark impressions in the dough on the outermost edge.
Bake 22 - 25 minutes. The top will be a light brown and the edges a bit darker.
Allow the pan to cool for 10 minutes on a rack. Carefully turn the pan upside down and release the cookie disk.
Flip the cookie disk over and, using a sharp knife or bench scraper, cut through the scored lines you created before baking. Place wedges on a rack and allow to cool completely before serving.