Cinnamon Raisin Brown Sugar Shortbread Cookies

Try saying the name of these cookies 5 times fast!  The name of these cookies is a bit of a mouthful, and trust me, your mouth will indeed be full after you make them.  That was a failed attempt at a joke, sorry!

I have made brown sugar shortbread cookies a few times before, and really enjoy them.  They are rich, sweet and melt in your mouth just like classic shortbread cookies.  Over the Christmas season, I decided to spice up the recipe a little, and add cinnamon and raisins in the mix.

They turned out soooooooo good!  Honestly, these are my new favourite cookies.

But wait, there’s more goodness!  Instead of rolling out the dough (since it would be kinda lumpy because of the raisins), I formed the dough into “logs”.  After the dough was chilled, it was so easy to slice the log to get uniform, perfectly shaped cookies.  The dough froze very well too!

Check out the recipe below and let me know what you think.

Enjoy!


Cinnamon Raisin Brown Sugar Shortbread Cookies
Print Recipe
Servings
42
Servings
42
Cinnamon Raisin Brown Sugar Shortbread Cookies
Print Recipe
Servings
42
Servings
42
Ingredients
Servings:
Instructions
  1. Line baking sheets with parchment paper and set aside. Preheat oven to 300 F.
  2. In a large bowl, beat together butter, brown sugar and vanilla until light and fluffy.
  3. In a separate bowl, whisk together flour, corn starch, salt and cinnamon. Stir into butter mixture in 2 or 3 additions. Mix in raisins.
  4. Divide dough in half; shape into logs. Wrap and refrigerate until chilled (about 30 mins).
  5. Remove dough from plastic wrap. Cut the log into 1/2 inch slices. Place on baking sheet, leaving about 1 inch between cookies.
  6. Bake in preheated oven for about 15 minutes, until slightly darker on the bottoms. Let cool on the cookie sheet for about 3 minutes, then transfer to cooling racks.
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