Vanilla & Cinnamon Shortbread Stars

Why You’ll Love This Recipe

I love this shortbread recipe because it’s simple yet impressive. The dough comes together easily, and the hint of cinnamon adds a lovely warmth that balances the sweetness perfectly. These biscuits hold their shape beautifully when baked, making them great for gifting, decorating, or just enjoying with a cup of tea.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

250g butter, at room temperature
125g (3/4 cup) icing sugar mixture
2 tsp vanilla extract
300g (2 cups) plain flour
1 tsp ground cinnamon
60g (1/4 cup) raw sugar

Directions

Step 1
I start by preheating the oven to 160°C and lining two baking trays with non-stick baking paper. Using an electric beater, I beat the butter, icing sugar, and vanilla in a large bowl until the mixture is pale and creamy.

Step 2
Next, I stir in the flour and cinnamon until the dough begins to come together. I turn it onto a lightly floured surface and knead it gently until smooth. Then, I shape the dough into a disc, wrap it in plastic, and refrigerate it for 15 minutes to rest.

Step 3
Once chilled, I roll out the dough between two sheets of baking paper to about 5mm thick. Using a 5cm star-shaped cutter, I cut out about 65 little stars and place them on the prepared trays. I pop the trays into the freezer for 15 minutes to help the stars hold their shape while baking.

Step 4
I sprinkle the stars lightly with raw sugar, then bake them—swapping trays halfway—for 12–15 minutes, or until they’re just golden around the edges. I leave them on the trays for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes around 65 biscuits, depending on the size of the cutter. It takes about 20 minutes to prepare and 15 minutes to bake, so I can have a big batch of buttery shortbread ready in under 40 minutes.

Variations

Sometimes I like to dip half of each biscuit in melted white or dark chocolate and let them set for an extra special touch. I’ve also added a pinch of nutmeg or cardamom to the dough for a subtle spice twist. For a more festive look, I dust the cooled biscuits with a little icing sugar or drizzle them with a thin vanilla glaze.

Storage/Reheating

I store these shortbread stars in an airtight container at room temperature for up to a week—they stay crisp and buttery. If I’m making them ahead, I freeze the unbaked dough or shaped stars for up to a month, then bake straight from frozen, adding an extra minute or two to the cooking time.

FAQs

Can I make the dough ahead of time?

Yes, I often prepare the dough a day in advance and keep it wrapped in the fridge until I’m ready to roll and bake.

Can I freeze the baked biscuits?

Absolutely. I let them cool completely, then store them in a freezer-safe container for up to 2 months.

Do I have to chill the dough?

Yes, chilling helps the shortbread hold its shape and prevents it from spreading too much during baking.

Can I make different shapes?

Definitely. I like using hearts, circles, or snowflakes depending on the occasion.

Can I add nuts to the dough?

Yes, I sometimes add finely chopped pecans or almonds for a bit of crunch.

How do I make them extra crispy?

I bake them a minute or two longer until they turn a deeper golden color.

Can I use salted butter?

Yes, I can use salted butter—just skip any extra salt the recipe might call for.

Can I use vanilla bean instead of extract?

Yes, scraping in the seeds from half a vanilla bean adds an even richer flavor.

How do I know when they’re done?

I look for lightly golden edges; the centers should still be pale and slightly soft when they come out of the oven.

Can I decorate them?

Of course. I sometimes drizzle melted chocolate, add edible glitter, or dust icing sugar on top for a pretty finish.

Conclusion

These Vanilla & Cinnamon Shortbread Stars are a timeless treat that I love making whenever I want something simple, fragrant, and buttery. They’re perfect for sharing, gifting, or enjoying with a warm drink, and they always bring a touch of elegance to my baking. Whether I make them for a gathering or just for myself, they never fail to disappear quickly.