Cinnamon Shortbread Bars start with a buttery and crumbly shortbread cookie base flavored with cinnamon, topped with a whipped chocolate ganache. The ganache adds a rich and decadent layer that complements the cinnamon in the shortbread. For another layered shortbread cookie treat, try my Millionaire’s Bars, too!

Cinnamon Shortbread Bars on a White Counter with the Center Bar Cut up and Put on its Side.

Ingredients & Substitutions

ButterUse room-temperature unsalted butter to cream with the sugar. Unsalted butter gives you, the baker, more control over the amount of salt added to the recipe. You may want to lessen or omit the salt if you use salted butter.

Eggs: You will only need the egg yolks in this recipe. But, don’t let the egg whites go to waste! Save them for another recipe like Fried Ice Cream. The egg whites will last up to 4 days in the refrigerator.

Cinnamon: The cinnamon adds a warm and slightly sweet element to the bars.

Milk: When adding the milk, gradually add approximately one tablespoon at a time, ensuring that the dough becomes pliable yet remains slightly sticky.

GanacheHeavy whipping cream, or heavy cream, is a liquid that is 36-40% fat. It is heated up and then combined with semi-sweet chocolate chips. Using semi-sweet chips keeps the bars from getting overly sweet. You could also make ganache with milk chocolate, white chocolate, or dark chocolate if preferred. Before whipping the ganache, store the metal bowl and whisk attachment in the refrigerator to chill. This step helps create a smoother, more stable whipped ganache.

Spreading Chocolate Over Cinnamon Shortbread Bars.

Can I Make The Dough Ahead Of Time?

Sure! With this recipe, which is from my Cinnamon Butter Cookies, it’s easy to get the dough made in advance. There are a couple of ways to store the dough until ready to make the bars:

  1. To Refrigerate: After mixing the dough, wrap it tightly in plastic wrap and place it in the refrigerator. It can be stored this way for up to 3 days before baking. When you’re ready to bake the bars, simply remove the dough from the refrigerator and proceed with the baking instructions.
  2. To Freeze: Begin by mixing the dough as instructed. Then, shape the dough into a disc and tightly wrap it in plastic wrap. Label and date the packaging; it will last up to three months. When ready to make the bars, let the dough thaw in the refrigerator overnight, or until it becomes soft enough to work with.
Cinnamon Shortbread Bars Stacked on a White Counter.

How To Store Cinnamon Shortbread Bars

Once made, store cinnamon shortbread bars in an airtight container at room temperature. They will last up to 2-3 days. Or, for a little longer storage, keep the bars in the refrigerator. For maximum storage, freeze the bars for up to 2-3 months. If freezing, it’s best to freeze the bars without the whipped ganache.

Hold holding a Bit Into Cinnamon Shortbread Bar.

More Popular Cookies

Pan Filled with Cinnamon Shortbread Bars.
5 from 1 vote

Cinnamon Shortbread Bars

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Cinnamon Shortbread Bars start with a buttery and crumbly shortbread cookie base flavored with cinnamon, topped with a whipped chocolate ganache.



  • 1 cup (2 sticks / 227 g) unsalted butter, room temperature
  • cup (133 g) granulated sugar
  • 2 large egg yolks, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250 g) all-purpose flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • 2 tablespoons whole milk

Whipped Ganache

  • ½ cup (119 g) heavy whipping cream
  • 6 ounces (½ bag) semi-sweet chocolate chips


  • Preheat the oven to 350°F. Line a 9-inch square baking dish with parchment paper, allowing the paper to hang over two sides.
  • To a large bowl, add butter and sugar. Using a hand mixer on medium speed, cream together the butter and sugar until light and fluffy.
  • Add the egg yolks and vanilla. Mix until combined.
  • In a separate bowl whisk together the flour, cinnamon, and salt.
  • Slowly add the flour mixture to the butter mixture. Mix on low until combined, scraping down the sides of the bowl as needed.
  • Working 1 tablespoon at a time, add milk until the mixture is sticky, thick, and well combined.
  • Press the dough into the bottom of the baking dish. Pierce the dough with a fork in one-inch intervals.
  • Bake for 35-40 minutes, or until the top is golden brown.
  • Remove the shortbread from the oven. While the crust is still hot, press it down with a spatula and set it aside to cool while you prepare the chocolate ganache.

Whipped Ganache

  • Put the metal bowl and whisk attachment from your stand mixer into the refrigerator to chill while you make the ganache.
  • To a microwave-safe bowl, add heavy whipping cream. Heat the whipping cream in the microwave for about 2 minutes. The cream should be just boiling.
  • Carefully pour the chocolate morsels into the cream. (It may rise up and bubble and this is okay.)
  • Let sit for 5-10 minutes. Then, whisk the chocolate and cream until shiny and smooth, about 1 minute.
  • Pour the ganache into your chilled bowl and whip on low, gradually increasing to medium speed. It will lighten in color and increase in volume as you whip.
  • Spread whipped ganache across the top of the cooled bars with an offset spatula. Cut and serve.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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