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October 11, 2018

Cinnamon Shortbread Owl Cookies

With dark chocolate chip eyes and almond noses, these cinnamon shortbread owl cookies are super cute and very easy to decorate, no fancy tools required.

With dark chocolate chip eyes and almond noses, these cinnamon shortbread owl cookies are super cute and very easy to decorate, no fancy tools required.

Cinnamon Shortbread Owl Cookies

When I asked my 4-year-old what kind of animal he thought these cookies were, I kind of held my breath.

They’ve been on my to-bake list for years ever since I first spotted a version at a farmers market in London and was completely charmed by them.

I always love a shortbread cookie, and these took a little more effort than the typical one.

My son’s response meant a lot to me. He must have known because he said owl and gave me a big smile.

I’m not sure what I would have done if he didn’t recognize them. What a relief!

His opinion means a lot to me, and he’s not shy about sharing what he thinks.

A typical preschooler with no filter! What else should I expect?

Cinnamon Shortbread Owl Cookies

How To Make Cinnamon Shortbread Owls

With just a few decorations and scoring with a cookie cutter and fork, I had my cinnamon shortbread owl cookies.

First, I made the shortbread dough adding plenty of ground cinnamon to the dry ingredients.

I chilled the dough in the fridge before rolling it out since shortbread dough is always so crumbly.

Once I rolled out the dough on a lightly floured work surface, I pressed down a round cookie cutter to cut out the cookies.

Then I used that same round cookie cutter to score the wings. For the eyes, I made small circles of dough topped each one with a chocolate chip. I pushed in almond noses and used a fork to press in the feet.

Cinnamon Shortbread Owl Cookies

It also helps to chill the cookies before you bake them, so they hold their shape.

Shortbreads are buttery and somewhat basic cookies, but I say that with total affection for them. Adding different spices or even citrus zest gives them different personalities.

My little guy was absolutely delighted by the owl cookies. Now the pressure is on to come up with another animal cookie, cake or something else.

I don’t consider myself to be a decorative baker. I’m more of a drop cookie person, so I need to practice! 

Print

Cinnamon Shortbread Owl Cookies

  • Author: Paige Adams
  • Prep Time: 45 minutes + 1 hour chilling
  • Cook Time: 25-30 minutes
  • Total Time: 2 hours 10-15 minutes
  • Yield: 16 cookies 1x

With dark chocolate chip eyes and almond noses, these cinnamon shortbread owl cookies are super cute and very easy to decorate, no fancy tools required.

Ingredients

  • 1 cup (2 sticks) unsalted butter at room temperature
  • 3/4 cup confectioner’s sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour plus more for work surface
  • 1/2 cup cornstarch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 32 dark chocolate chips
  • 16 whole roasted unsalted almonds

Instructions

  1. In a large bowl, use an electric mixer to beat the butter, confectioner’s sugar and vanilla extract until just smooth, about 1 minute. In a medium bowl, combine the flour, cornstarch, cinnamon and salt. Fold the dry ingredients into the wet ingredients. Pat the dough together into a disk, cover with plastic wrap and chill in the refrigerator for 30 minutes.
  2. On a lightly floured work surface, roll out the dough, so it is about 1/4-inch thick. Use a 3-inch diameter round cookie cutter to cut out 16 cookies. Transfer to a parchment lined sheet pan spacing 2 inches apart. Use the same cookie cutter to press a third of the circle on each side for wings. Make sure not to cut all the way through the cookie.
  3. For the eyes, take a generous pea-sized piece of dough and flatten it into a circle. Place a chocolate chip in the center.  Dab a drop of water on the underside of each eye and place centered toward the tops of the cookies. For the nose, push an almond directly underneath the eyes. Use a fork to gently press feet into the center of the bottoms of the cookies. Chill in the refrigerator for 30 minutes.
  4. Preheat the oven to 325 degrees F. Bake for 25-30 minutes until the cookies are firm, but not browned. Cool on the sheet pans for 2 minutes before transferring to a wire rack to cool completely.
  5. Store in an airtight container.

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