Chocolate Chip Cinnamon Shortbread

This Chocolate Chip Cinnamon Shortbread is one of those recipes you will use again and again. It’s versatile and bakes up perfectly, every time.

The other advantage to using this recipe is the limited number of base ingredients. The possibilities are endless but the foundation is simple. Try it and let me know how you made it your own!


  • 1 stick softened butter ( I use salted but you can use unsalted if you prefer)
  • 1/2 C Mini Chocolate Chips or chocolate chopped finely (don’t use regular size chips)
  • 1 1/4 C White Flour
  • 1 tsp water or brewed coffee (the coffee lends a little flavor but nothing very noticeable)
  • 1 tsp salt
  • 1 tsp cinnamon

* note, there is no added sugar in this version-the chocolate chips provide all the sweetness you need

How to:

In a mixer bowl, cream together the butter, salt, cinnamon. Mix until combined. You don’t want to whip the butter here. Slowly add the white flour, mixing on slow until large crumbs form. Add the liquid just to bring it all together. Mix in the chocolate chips by hand. 

Place the dough on a piece of clear plastic wrap or parchment and roll into a log approx 6 inches long by 1 1/2 inches diameter. I like to make square cookies so I just flattened each side of the log until it resembled a stick of butter.

Refrigerate the dough at least 2 hours. You can keep this in the fridge for up to 4 days before baking. Slice into 1/4″ slices and bake at 350 degrees for 22 minutes. Rotating the pan half way through. You are looking for a light golden color.

Remove from oven and immediately transfer from the baking pan to a cooling rack so the cookies do not continue to bake. Let cool and enjoy!  These little gems will last weeks if stored in an airtight container. If gifting, consider using a sealed mason jar to package them in!