dessertswithstephanie.com tagline

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.

shortbread cookies with cinnamon and cloves

This post may contain affiliate links. Please refer to the terms page for more information.

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.
cookie dough in pan with cloves

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!

shortbread cookies with cinnamon and cloves

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 11 votes
Prep Time 20 mins
Cook Time 20 mins
Cooling time 45 mins
Total Time 1 hr 25 mins
Course Dessert
Cuisine American
Servings 10

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 tsp Salt
  • ½ tsp Ground Cinnamon
  • ¼ tsp 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.
Keyword cinnamon cookies, clove cookies
Tried this recipe?Let us know how it was!

1 Comments

  1. Janice Lasted

    Reply

    5 stars
    Great recipe! I didn’t use cloves because I didn’t have any. They are still yummy with just the cinnamon.

Leave Comment

Your email address will not be published. Required fields are marked *

Recipe Rating