Brown Sugar and Cinnamon Shortbread

I bought these fun cookie and milk mugs on Etsy and wanted to make cookies to fit in them that would be good with milk.  This is what I found on the cake merchant blog.  I liked these but would probably keep looking for new recipes.  Not bad though and very fun to use in the mugs!


For the cinnamon sugar
1/4 cup 50 grams) turbinado sugar
1 tablespoon cinnamon
For the cookies
1 cup (2 sticks, 226 grams) unsalted butter, at room temperature
1/2 cup (108 grams) golden brown sugar, packed
2 teaspoons cinnamon
2 1/4 cups (281 grams) all purpose flour
1/4 teaspoon salt


For the cinnamon sugar
In a small bowl, mix together the the cinnamon and sugar until thoroughly combined.
For the cookies
With an electric mixer, beat the butter and sugar until light and fluffy (about 2-3 minutes).
Add the cinnamon and beat to combine.
Add the flour and salt, and mix on low speed until the dough just comes together, being careful not to overmix.
If the dough is crumbly, use your hand to gently knead it until it comes together.
Put the dough in a gallon sized freezer bag and put it on a flat surface.
Leaving the top open, use the bag as a guide to roll the dough into a 9 x 10 1/2 inch rectangle. It should be about 1/4 inch thick.
Seal the bag and refrigerate the dough for at least one hour.
Preheat the oven to 300 degrees fahrenheit and line 2 baking sheets with parchment paper.
Use a cookie cutter to cut out shapes from the dough, and place them on the lined baking sheets.
Sprinkle them with additional cinnamon sugar and bake for 18-20 minutes, until they are just lightly golden but not browned around the edges.
Cool completely on wire racks.
Cookies can be kept in an airtight container for about a week, or can be frozen.