Honey Cinnamon Shortbread Cookies


You could always make cookies on a baking sheet, you know, like you're supposed to. 

But if you're really cool and just a little bit inventive, you realize that you can make perfectly round, bite-sized cookies in a muffin tin by packing the dough 1/2 inch thick in each one.  

These muffin-tin honey cinnamon shortbread cookies are seriously amazing. You can make them with just a few simple ingredients — including raw & unfiltered Local Hive Honey. So, they're basically perfect for whipping up on a lazy spring weekend.

But honestly? We don't need a reason to make honey desserts at home. We're always finding new ways to bake with honey.

Try them with our naturally citrus-tinged Local Hive Florida honey blend, or choose from one of the other recommended honeys below👇

If you're particularly proud of your work once you bake these honey cinnamon shortbread cookies, tag us on Instagram. We'd love to see all your honey desserts 🐝

100 Years of 100% U.S. Honey

This recipe is part of our #100waystousehoney series, celebrating 100 years of 100% U.S. honey.

Throughout 2024, you can shop our limited-edition 1924 Golden Age Wildflower honey blend. It's an exclusive, 100% U.S. wildflower honey blend with a mellow, but flowery taste.


● ¼ cup Local Hive Florida Honey Blend
● 1 tsp ground cinnamon
● 1½ tbsp all-purpose flour
● ½ cup unsalted butter (room temperature)
● 2 tbsp granulated sugar
● 3 tbsp powdered sugar
● ½ tsp vanilla extract
● 1⅓ cup all-purpose flour
● ⅛ tsp salt


1. Preheat oven to 350℉ and line a 12-cup muffin pan with baking cups.
2. In a small bowl, mix together Local Hive Honey, cinnamon, and 1½
tablespoons flour. Set aside.
3. In a large bowl, cream together softened butter, sugars, and vanilla extract
until light and fluffy. Stir in flour and salt until combined and crumbly.
4. Press 2 packed teaspoons of shortbread dough into the bottom of
each muffin liner.
5. Drizzle 1 teaspoon of honey cinnamon filling over the center of each cookie.
6. Sprinkle shortbread cookie dough crumbs over the top of each cookie.
7. Bake on the middle rack until the edges are lightly browned (about 15–18
8. Once cool enough to touch, transfer to a wire rack to cool completely.

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