These ginger shortbread cookies are a delightful blend of buttery richness and warm, spicy ginger. With a melt-in-your-mouth texture and a crisp, golden edge, they’re perfect for cozy afternoons or holiday gatherings. The subtle sweetness and aromatic spice create a flavor that’s both comforting and exciting, making them a treat you’ll want to savor.
Ready in just over an hour, this recipe is surprisingly simple yet yields impressive results. The 45-minute bake time fills your kitchen with an irresistible aroma, while the 20-minute prep ensures you can whip them up with ease. Whether paired with tea or enjoyed on their own, these cookies are a timeless indulgence that will leave everyone asking for more.
Ingredients for Ginger Shortbread Cookies
- 1¾ cups (8 ¾ oz/247 g) all-purpose flour
- ¼ cup (1 oz/58 g) cornstarch (helps create a tender texture)
- 1 tablespoon ground ginger (adjust to taste for more or less spice)
- ½ teaspoon salt
- 1 cup (8 oz/225 g) butter, cold and diced (unsalted preferred)
- ½ cup (4 oz/115 g) granulated sugar, plus 1 tablespoon for sprinkling (optional)
- 1 tablespoon grated fresh ginger root (adds a zesty kick; substitute with ½ teaspoon ground ginger if unavailable)
Step-by-Step Instructions
- Preheat the oven to 325°F (165°C). Butter an 8-inch (20 cm) square baking pan and line it with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, cornstarch, ground ginger, and salt. Set aside.
- In the bowl of a food processor, combine the cold diced butter, ½ cup sugar, and grated ginger. Pulse until the sugar is fully incorporated.
- Add the dry ingredients to the food processor and pulse in short bursts until the mixture forms large clumps.
- Press the dough evenly and firmly into the prepared baking pan, ensuring it’s smooth and compact.
- Using a sharp knife, cut the dough into 8 equal strips. Then, cut the strips in half in the opposite direction to create 16 bars.
- Use a skewer to poke holes all over the dough. If desired, sprinkle the remaining 1 tablespoon of sugar evenly over the top.
- Bake for about 45 minutes, or until the cookies are pale golden brown.
- While the cookies are still hot, use a thin, serrated knife to recut the bars along the pre-scored lines. Let them cool completely in the pan.
- Store the cookies in an airtight container at room temperature for up to 1 week.
Spice It Up: Flavor Variations for Ginger Shortbread
While ginger is the star of these cookies, consider adding 1/2 teaspoon of cinnamon or 1/4 teaspoon of nutmeg to the dry ingredients for a warm, spiced twist. For a citrusy kick, add the zest of one orange or lemon to the butter mixture. These variations can elevate the flavor profile while keeping the classic shortbread texture intact.
Perfect Pairings: Serving Suggestions
These ginger shortbread cookies pair beautifully with a cup of spiced chai tea or hot cocoa for a cozy treat. For an elegant dessert, serve them alongside a scoop of vanilla bean ice cream or a dollop of lemon curd. They’re also delightful on their own with a dusting of powdered sugar for a simple yet satisfying snack.
Keep It Fresh: Storage and Shelf Life
Store your ginger shortbread in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container for up to 2-3 months. Thaw at room temperature before serving to maintain their crisp texture.
Quick Tips: Time-Saving Hacks
To save time, prepare the dough up to 2 days in advance and refrigerate it, tightly wrapped, until ready to bake. When rolling out the dough, use a sheet of parchment paper or plastic wrap to prevent sticking without adding extra flour. If you’re short on pans, bake the cookies in batches—they cool quickly and are worth the wait!
Essential Tools: Equipment Guidance
A food processor makes quick work of combining the ingredients, but you can also use a pastry blender or your fingers to cut the butter into the dry ingredients. A thin, serrated knife is crucial for clean cuts, and a skewer or fork is perfect for creating the signature holes. Don’t forget parchment paper for easy removal and cleanup!
Ginger Shortbread Cookies
Ingredients
- 1¾ cups all-purpose flour
- ¼ cup cornstarch
- 1 tablespoon ground ginger
- ½ teaspoon salt
- 1 cup butter, cold and diced
- ½ cup granulated sugar plus 1 tablespoon
- 1 tablespoon grated fresh ginger root
Instructions
- Preheat the oven to 325°F (165°C) and butter and line an 8-inch (20 cm) square baking pan with parchment. Set aside.
- In a medium bowl, whisk together the flour, cornstarch, ground ginger and salt. Set aside.
- Add the butter, ½ cup (4 oz/115 g) sugar and grated ginger to the bowl of a food processor and pulse until the sugar disappears.
- Add in the dry ingredients and pulse for a few seconds at a time until the mixture forms big clumps.
- Press evenly and firmly into the prepared baking dish.
- Using a sharp knife, cut the dough into 8 equally sized strips. Cut the strips in half in the opposite direction to make 16 bars.
- Using a skewer, poke holes all over the dough, then sprinkle with the remaining tablespoon of sugar (if desired).
- Bake for about 45 minutes, until pale golden brown.
- While the cookies are still hot, keep them in the pan and use a thin, serrated knife to recut the bars. Let cool completely.
- Store in an airtight container at room temperature for up to 1 week.
