The Devil Prefers Sinnamon

Cinnamon Shortbread Cookies

Happy Sunday! It’s been a quick weekend. I got my second vaccine on Friday so was out of commission all of Saturday. Proof the vaccine is doing it’s job!

I finally landed on my niche – my focus. What do I want you all to find on my blog? Reduced-guilt recipes – simple as that. I promise you delicious recipes with low sugar. Treats you don’t have to regret eating or spend hours in the gym to cancel out calories. I have you covered!

Now that I’ve honed in on my niche, I am starting to work on branding. My first major step was migrating my site over to SiteGround and revamping the setup. It’s been a slightly tedious task, but this is the last post I have to transfer so now I get to start mapping out new, fun content

Stay tuned! More exciting things to come…but first, cinnamon shortbread cookies

Shortbread cookies are definitely basic, but sometimes you gotta stick to the basics! My cinnamon shortbread cookies are low sugar but high flavor. If you’re a cinnamon fan, these are for you. No measly 1/2 tsp cinnamon in this recipe. These pack a punch



Add flour, cinnamon and salt in medium mixing bowl and whisk to combine

In bowl of stand-mixer, or large mixing bowl with hand mixer, cream butter and sugar on medium-low for about 2-3 minutes

Add dry ingredients to mixing bowl 1/3 at a time. Combining in between each addition

Once combined, move dough to a lightly floured surface and combine into a ball. Wrap in Saran Wrap and roll into a disc with rolling pin. Place in refrigerator to chill for at least one hour

Preheat oven to 325 F and line 2 to 3 cookie sheets with parchment paper

Remove dough from fridge. After about 5 minutes, remove Saran Wrap and let sit another 5 minutes.

On lightly floured surface, roll out dough to about 1/4 inch thickness. Careful not to start rolling when too cold as the dough will crumble.

Using cookie cutters of your choosing, cut out cookies and place on parchment. Rework and reroll out dough to get more out of it.

Cookies should still be cold when going in oven. If too warm, pop back in fridge for 10 minutes and then bake.

Bake for 12-14 minutes until edges lightly golden. Cool for 5 minutes on cookie sheet and then transfer to cooling rack.

Enjoy and have a great week!




SC based recipe and content developer, food photographer and stylist, and blogger with a focus on reduced-guilt recipes. I believe food is meant to be enjoyed but shouldn't require cups of sugar and artificial ingredients to taste good. I create easy recipes for savory and sweet eats and treats, bright cocktails, as well as fun meal prep tips and tricks. Grab a fork and dig in!

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