Cinnamon-Shortbread Icebox Cookie Stacks

Back in the early days of BoB, I shared the always-popular classic Chocolate Wafer Icebox Cake. If you aren’t familiar with it, the idea is quite a simple one. Cookies are layered with sweetened whipped cream, refrigerated, and then quickly devoured.

Recently, Duchy Originals sent me some of their shortbreads to try. I quickly decided that they were so good that I wanted to use them in a way that would let you enjoy their flavor. That’s when I remembered that icebox cake and knew exactly what I wanted to make.

Cinnamon-Shortbread Icebox Cookie Stacks | Bake or Break

The crispness and crunchiness of the shortbread make them a perfect candidate for this type of icebox dessert. As the assembled cookie stacks chill overnight, the cookies get all soft and chewy.

The shortbread and whipped cream are just lovely without anything extra. But, I couldn’t resist topping the stacks with one of my favorite things – Glazed Pecans.

These cookie stacks are such a simple, quick dessert. The only labor involved is making whipped cream and assembling the stacks. You can have these put together and chilling in short order. The toughest part will be waiting for them to chill so you can enjoy eating them!

Scroll past the recipe for a chance to win a selection of Duchy Originals!

Yield: 4 cookie stacks

Cinnamon-Shortbread Icebox Cookie Stacks

Prep Time 15 minutes
Cinnamon-Shortbread Icebox Cookie Stacks


  • 1 cup heavy whipping cream
  • 3 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon*
  • 16 Duchy Originals Highland All Butter Shortbread
  • glazed pecans, for garnish


  1. Place cream in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until the cream begins to thicken.
  2. Sprinkle sugar over the cream. Whisk until combined. Add cinnamon.
  3. Continue beating until you can lift the whisk out of the whipped cream and a peak that curves downward forms in the cream. This should take 4 to 5 minutes.
  4. Place 4 cookies on individual serving plates or side by side on a platter. Top each with about 1 & 1/2 tablespoons of whipped cream, spreading just up to the edge. Place another cookie on top of the whipped cream, pressing down gently. Repeat until a fourth cookie is placed on each stack.
  5. Refrigerate cookies overnight. Place remaining whipped cream in a container, seal, and refrigerate.
  6. Before serving, place a dollop of whipped cream on top of each cookie stack. Garnish, if desired, with glazed pecans.


*Feel free to adjust this to your taste for cinnamon.

Duchy Originals Giveaway | Bake or Break

Duchy Originals is going to send one Bake or Break reader a box of each of their four shortbread and biscuit varieties – Highland All Butter Shortbread, Lemon All Butter Shortbread, Original Oaten Biscuits, and Stem Ginger All Butter Shortbread. They’re a great sweet treat, or they can easily be used in your baking. Perhaps a cookie crust?

See the widget below for entry details and requirements. Please note that the winner must be a U.S. resident 18 years or older. If you are unable to see the widget, make sure your browser is updated or try viewing this page in another browser.

Be sure to add bakeorbreak at gmail dot com to your contacts so that a winning email from me doesn’t end up in your spam folder. If a winner doesn’t respond to my email within 48 hours, another winner will be chosen.

Good luck!

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Disclosure: Duchy Originals provided me with a selection of their products. All opinions are my own.

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