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Cinnamon Shortbread Bars!

Cinnamon Shortbread Bars

Shortbread, when done right, is one of the my favorite ways to end a meal. The way that a light sweet cookie is infused with a crispy buttery crumb speaks right to my carb loving heart.

Course Dessert
Cuisine American
Keyword Cinnamon Shortbread Bars
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 64 squares
Author Amanda Rettke


  • 3/4 c 175 mL butter
  • 1/2 125 mL cup sugar
  • 1 1/2 375 mL all-purpose flour
  • 1 tsp. 5 mL cinnamon
  • 1/4 tsp. 1 mL salt, divided
  • 4 oz 175 g bitter-sweet chocolate, chopped
  • 2/3 c 150 mL heavy cream


  1. Preheat oven to 350 degrees. Line 9-inch square baking pan with parchment paper and allow paper to overhang 2 sides.

  2. In a stand mixer, combine butter and sugar on medium to medium-high speed until light and fluffy, about 3 minutes. Scrape down sides of bowl as needed.

  3. Add in flour, cinnamon and pinch of salt and mix on low until combined.
  4. Press shortbread into the prepared pan. Try to get as even and flat as possible.
  5. Bake for 21-25 minutes or until edges begin to turn golden brown.
  6. While baking shortbread, chop chocolate.
  7. In a small saucepan, warm cream with a pinch of salt over medium heat until it just begins to boil.
  8. Remove pan from heat and add in chocolate, stirring vigorously with a spatula until chocolate is melted and smooth.

  9. Let ganache set for 10 minutes so that it can thicken.
  10. Spoon ganache over cooled shortbread and spread evenly with an offset spatula.

  11. Chill for at least 4 hours and and until ready to serve.

  12. Loosen the sides of the shortbread with a sharp knife. Lift up the bars with the sides of the parchment paper and gently set on a cutting board to cut. If you cut into 1-inch pieces recipe yields 64 squares.