Cinnamon and Blackcurrant Shortbread Cookies – A Cozy and Flavorful Treat

Shortbread cookies are beloved for their buttery, crumbly texture and subtle sweetness. This recipe takes the classic shortbread up a notch by adding warm cinnamon and tangy black currants, creating a cookie that’s both cozy and flavorful. The cinnamon brings a hint of spice that pairs beautifully with the delicate sweetness of black currants, resulting in a delicious, aromatic treat perfect for any season.

These cinnamon and black currant shortbread cookies are simple to make, yet they look and taste elegant. Whether served with a cup of tea, as a holiday treat, or just as a snack, these cookies are sure to impress.

Ingredients:

For a batch of cinnamon and black currant shortbread cookies, gather the following ingredients:

• 1 cup unsalted butter, softened
• ½ cup granulated sugar (plus extra for sprinkling)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ½ teaspoon ground cinnamon (plus extra for sprinkling)
• ¼ teaspoon salt
• ½ cup dried black currants

Instructions:

1. Preheat the Oven and Prepare Baking Sheets

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them.

2. Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. This helps to create a tender, melt-in-your-mouth texture. Add the vanilla extract and mix until fully incorporated.

3. Add Dry Ingredients

In a separate bowl, whisk together the flour, ground cinnamon, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until a crumbly dough forms. Be careful not to overmix, as this can make the cookies tough.

4. Fold in the Black Currants

Gently fold in the dried black currants, ensuring they’re evenly distributed throughout the dough. The currants add a burst of flavor and a hint of tartness to the cookies, balancing the sweetness of the dough.

5. Shape and Slice the Dough

On a lightly floured surface, shape the dough into a log about 2 inches in diameter. Wrap the log in plastic wrap and refrigerate for at least 30 minutes to allow it to firm up, which makes slicing easier.

6. Slice and Arrange the Cookies

Once chilled, slice the dough into ¼-inch thick rounds and place them on the prepared baking sheets, spacing them about an inch apart. For a decorative touch, sprinkle a pinch of cinnamon and sugar on top of each cookie.

7. Bake the Cookies

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers should remain soft for a tender texture. If you prefer a crispier cookie, bake for an additional 1-2 minutes.

8. Cool and Serve

Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. Enjoy them fresh or store them in an airtight container for up to a week.

Tips and Variations

• Adjust the Sweetness: If you prefer a sweeter cookie, add an extra tablespoon of sugar to the dough or sprinkle a bit more on top before baking.
• Try Different Berries: Substitute dried black currants with other dried berries like cranberries or blueberries for a different flavor twist.
• Add a Zesty Touch: For a hint of citrus, add a teaspoon of lemon or orange zest to the dough for a bright contrast to the cinnamon.
• Make It Vegan: Use a plant-based butter substitute and a flaxseed “egg” (1 tablespoon ground flaxseed + 3 tablespoons water) to make these cookies vegan-friendly.

Serving Suggestions

These cinnamon and black currant shortbread cookies are versatile and can be enjoyed in various ways:

1. With Afternoon Tea: Serve with a warm cup of tea or coffee for a comforting and flavorful snack.
2. As Part of a Holiday Spread: Include these cookies in a holiday dessert platter for a touch of spice and color.
3. Paired with Whipped Cream: Add a dollop of whipped cream on top for a light, creamy complement to the crumbly cookie.

Why You’ll Love This Recipe

These shortbread cookies offer a perfect blend of buttery richness, warming cinnamon, and the unique sweetness of black currants. The texture is both tender and crumbly, creating a melt-in-your-mouth experience with each bite. Easy to make and full of flavor, these cookies are sure to become a new favorite.

Storing and Shelf Life

Once cooled, store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in an airtight container for up to a month, thawing at room temperature before serving.

Customizing Your Shortbread Cookies

This shortbread recipe serves as a great base for creative variations. Experiment by adding nuts like chopped almonds or pecans for an extra crunch, or drizzle melted chocolate over the tops for a touch of indulgence. The cinnamon and black currants pair well with a variety of flavors, making these cookies perfect for customization.

Cinnamon and black currant shortbread cookies are a delightful, cozy treat that combines classic flavors with a unique twist. Perfect for any occasion, these cookies offer the ideal balance of buttery sweetness and spicy warmth, creating a memorable dessert that’s as enjoyable to make as it is to eat. Enjoy these cookies with friends and family, or savor them solo with a hot cup of tea!