Ginger Shortbread Cookies
Shaziya
These ginger shortbread cookies are a delightful blend of buttery richness and warm, spicy ginger. 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.
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
- 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
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.
Keyword baking, cookies, ginger, holiday treats, shortbread