Ginger Shortbread Cookies
Warm, spicy ginger shortbread cookies with a buttery crumb and a hint of crystallized ginger, perfect for festive occasions or a cozy treat with tea.
Ingredients
Instructions
- In a medium bowl, whisk together flour, ground ginger, and salt.
- In a large bowl, using an electric mixer, cream butter and powdered sugar until light and fluffy.
- Gradually beat in the dry ingredients using a wooden spoon.
- Stir in the minced crystallized ginger until well distributed.
- Gather the dough into a ball.
- Divide the dough into four equal portions and shape each into a ball.
- Wrap each ball in wax paper and refrigerate for 1 hour until firm.
- On a lightly floured surface, roll out each dough ball to about 1/4 inch thickness.
- Cut cookies with a cookie cutter and place on ungreased cookie sheets, one inch apart.
- Bake at 325°F for about 6 minutes, then switch the cookie sheets in the oven.
- Bake until golden, approximately 6 more minutes.
- Remove from oven and transfer to a wire rack to cool.
Tips & Substitutions
For a spicier kick, increase the ground ginger to 1 teaspoon. If you prefer a softer texture, try adding an extra tablespoon of butter. You can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor. Ensure your butter is softened to room temperature for easy creaming with the sugar.
Serving Suggestions
These Ginger Shortbread Cookies are delightful with a cup of tea or coffee. They pair beautifully with My Favorite Pumpkin Bread for a festive treat. Consider serving them alongside a cheese platter for a sweet and savory contrast, or sandwich them with a light cream cheese frosting for an extra indulgent dessert.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer bag. To enjoy, thaw at room temperature or warm in the oven for a few minutes to regain their crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Ginger Shortbread Cookies contains roughly 96 calories, with 1g protein, 8g carbohydrates, and 7g fat. It is a good source of iron (11% of the Daily Value). Note that it is relatively high in sodium, at 474mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh ginger instead of crystallized ginger?
While you can use fresh ginger, it has a different moisture content and flavor profile. If substituting, use less fresh ginger (about half the amount) and chop it finely to avoid overwhelming the cookie's texture.
What can I do if my dough is too sticky?
If your dough is sticky, try chilling it for another 30 minutes. Alternatively, lightly flour your work surface and your rolling pin when rolling out the dough to help it maintain its shape and prevent sticking.
How do I know when the cookies are done baking?
The cookies are done when they are golden brown around the edges. Keep an eye on them, as they can brown quickly. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).