clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Snickerdoodle Shortbread Cookies by Nelle

Snickerdoodle Shortbread Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


These easy Snickerdoodle Shortbread Cookies are a buttery crisp take on the classic, with a snappy bite, a sweet drizzly glaze & a warm cinnamon sugar finish.




  • 2 cups all purpose flour
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1 cup unsalted butter (- at room temperature)
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract


  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon


  • 1 cup powdered sugar (- sifted)
  • 1-2 tablespoons lemon juice, water or milk



  1. Measure flour, salt and cinnamon into a mixing bowl and whisk together.
  2. Add the butter and sugar to the bowl of a stand mixer. With the paddle attachment, cream together on a medium high speed for about 5 minutes, until fluffy, airy and lighter in color. Be sure to stop your mixer and scrape down the sides of the bowl a few times so you are sure to incorporate all of the sugar into the butter.
  3. Add the vanilla extract and cream together until blended.
  4. With the mixer on a low stir, slowly add the dry ingredients until just incorporated. You don’t want to over-mix here, only mix until things have just come together.
  5. Turn out the dough onto a clean, lightly floured surface. Gather the dough together into a disk by gently patting, not kneading the dough, and pat to flatten the top. Once you have a round disk shape, use a knife or a bench knife to cut directly in half.
  6. Gather one dough half and pat it together into a rectangular shape, squaring off the edges. Press into the counter to square off the edges and turn the log 1/4 turn (instead of rolling) patting gently on the top to create an even surface. Keep rotating and patting until the log is about 1 -1 1⁄2”, square.
  7. Wrap a sheet of parchment paper around your dough log, lengthwise. Then twist each end of the paper into pigtails in opposite directions (one towards you and one away from you) to form a locking mechanism. Repeat with second dough log.
  8. Refrigerate the dough for at least 1 hour, if not 2. This allows the dough to set up and hold its shape nicely when baking. *You can also freeze the dough at this point. Just remember to defrost it overnight in the fridge or at room temperature for about an hour before slicing and baking.
  9. Preheat oven to 350°F.
  10. Remove dough logs from the fridge and unroll on a cutting board. Using a sharp knife, slice the logs into 1⁄4” - 1⁄2” thick cookies. You should get about 16-20 cookies per log. Arrange them on a baking mat or parchment paper lined baking sheet with about 1" of space on all sides, evenly spaced.
  11. Bake for 18-22 minutes, rotating the pans halfway through the bake. They should come out with a golden ring around the edge and be firm to the touch, with just a bit of give in the center.
    Allow to cool either right on the trays or on a cooling rack.


  1. While the cookies bake, make the cinnamon sugar sprinkle and icing. For the sprinkle, combine the cinnamon and sugar and whisk or stir to combine.
  2. For the icing, sift the powdered sugar into a medium sized mixing bowl. Whisk in the lemon juice, 1 tablespoon at a time until it runs smooth like a ribbon off of the whisk. If it feels too thin and runny, add more sifted powdered sugar. If it's too thick, add a bit more lemon juice or water.


  1. Once the cookies have cooled completely, decorate with the icing and cinnamon sugar. With cookies on a cooling rack, use the whisk to wave the icing back and fourth over the cookies creating a zig-zag pattern drizzle. Sprinkle each cookie with the cinnamon sugar mix while the icing is still wet and tacky so it sticks.
    Let sit for an hour so the icing has time to set before serving. 


Dough logs can be stored in the freezer when tightly wrapped for up to 2 months. 

Defrost frozen dough logs overnight in the fridge or at room temperature for about an hour before slicing and baking.

Once baked, these cookies will last up to two weeks+ when stored in an airtight container. 

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Cuisine: Cookies