These cinnamon shortbread tea cookies are an instant classic with their rich and comforting flavor. They are the perfect little treat to enjoy with a hot cup of afternoon tea or coffee, and I especially love them because they are so quick and easy to make!
Cinnamon fans rejoice, as these shortbread tea cookies are an instant classic with their rich and cinnamon-y flavor. Great with a hot drink or even as part of a brunch spread, these melt-in-your-mouth little cookies are so fun and delightful.
The added bonus is they’re quick and easy to make. Fifteen minutes and seven simple ingredients is all you need, and before you know it, you’re looking at a plate full of these deliciously unique shortbread beauties! Trust me when I say they’re worth every minute – (and calorie!)
Why this Recipe Works:
- Made with ingredients you probably already have in your kitchen, these cookies can be made in a pinch whenever you want something sweet or have to bring something to a party!
- The cinnamon and ground gloves in these cookies are a welcome twist on the classic shortbread cookies.
- This recipe has a big yield of 24 cookies, making it perfect for parties!
- These cookies also go great in ice cream! Try them out in my Premium Vegan Cinnamon Cookie Cashew Ice Cream.
Why are they called “shortbread” cookies?
- The name “shortbread” came from the adding shortening to the cookie dough! However, there is no shortening or butter in this recipe – a bit of oil is used in its place. This recipe is totally vegan!
Looking for other vegan cookie recipes? Then you have to try my:
- Midnight Chocolate Chunk Peanut Butter Cookie Cups
- 4-Ingredient Soft Vegan and Gluten Free Peanut Butter Cookies
- Vegan and Gluten Free Monster Cookies
- Vegan Peppermint Chocolate Chunk Brownie Cookies
- Soft and Chewy Vegan Ginger Snaps
How to Make Vegan Cinnamon Shortbread Cookies:
1. First, preheat your oven to 350 degrees.
2. In a medium sized bowl, mix together the flour, salt, baking soda, cloves, cinnamon and 1/2 c. of the sugar.
3. Next, add the oil and mix again. This is a slightly drier than normal dough, so you may need to use your hands to incorporate every bit of flour.
4. Roll the dough into 24 small equal-sized balls and place on either a parchment-lined or non-stick baking sheet.
5. Take the same bowl you just used and add the remaining two tablespoons of sugar to it. Then, roll each ball of dough in the sugar until they are completely coated.
6. Return each ball to the baking sheet.
7. Bake in your preheated oven for 8-10 minutes or until the cookies are cracked on the surface and can be easily removed from the sheet without falling apart. It’s better to slightly undercook than overcook.
And that’s it! Who knew vegan shortbread cookies could be so darn easy?
I hope you love them.
Top Tips for Making Vegan Cinnamon Shortbread Cookies:
- Be sure to make the dough balls all the same size so they cook evenly.
- When baking, be sure to not overcook these cookies – again, it’s better to have them a little undercooked than overcooked.
- Make sure you buy an organic oil to avoid GMOs.
- These cookies pair well with your favorite coffee or tea!
Did you try this recipe? Please give it a star rating and let me know what you think in the comments below. Your feedback is very helpful! Thanks in advance.
Vegan Cinnamon Shortbread Cookies (Gluten free, too!)
Ingredients
- 1 1/2 c. + 2 Tbsp. Bob's Red Mill gluten-free all purpose flour (265 g)
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/2 tsp. ground cloves
- 2 tsp. ground cinnamon
- 1/2 c. + 2 Tbsp. sugar (145 g) divided
- 1/2 c. neutral flavored oil (119 ml) such as canola
- parchment sheets
Instructions
- First, preheat your oven to 350 degrees.
- In a medium sized bowl, mix together the flour, salt, baking soda, cloves, cinnamon and 1/2 cup of the sugar (116 grams.)
- Next, add the oil and mix again. This is a slightly drier than normal dough, so you may need to use your hands to incorporate every bit of flour.
- Roll the dough into 24 small equal-sized balls and place on either a parchment-lined or non-stick baking sheet.
- Take the same bowl you just used and add the remaining two tablespoons of sugar to it. Then, roll each ball of dough in the sugar until they are completely coated.
- Return each ball to the baking sheet.
- Bake in your preheated oven for 8-10 minutes or until the cookies are cracked on the surface and can be easily removed from the sheet without falling apart. It's better to slightly undercook than overcook.
Notes
- Be sure to make the dough balls all the same size so they cook evenly.
- When baking, be sure to not overcook these cookies - again, it's better to have them a little undercooked than overcooked.
- Make sure you buy an organic oil to avoid GMOs.
- These cookies pair well with your favorite coffee or tea!
