Ginger Shortbread Cookies

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My Ginger Shortbread is the elevated classic you need on your holiday menu! The warming heat of ginger brings subtle spice and festive flavor to this classic buttery cookie. A food processor makes mixing the dough quick and easy (but of course, you can also mix it by hand), and this shortbread is ready in just over an hour.

• Just six ingredients: You don’t need a lot of preplanning to whip up these ginger shortbread cookies because, aside from the fresh ginger, you probably have all of the other ingredients on hand.
• Iconic holiday flavor! Nothing says Christmas like the smell and taste of ginger. Its warming flavor brings feelings of togetherness and celebration.
• The perfect gift: These bar cookies are ideal for popping in gift bags or packing in a box and shipping. Making a batch of ginger shortbread is budget-friendly, but whoever receives them will be thrilled to receive a homemade treat!

Bold Bakers, I tested this recipe more times than I expected, but it was worth it to get the perfect balance of ginger! I wanted these cookies to be buttery and comforting, with just a hint of ginger that warms you up without overpowering. The mix of fresh and dried ginger gives just the right touch of spice—like a cozy, festive hug in cookie form. And while I kept it simple without candied ginger, I’ve included an option below if you’d like to add some extra zing!

Everyone from Granny to the pickiest kids loves wholesome, buttery, sweet shortbread, so it’s the perfect choice for holiday gatherings. With my range of shortbread recipes, you can have an array of gorgeous flavors for a spectacular Christmas cookie tray. Along with this lovely Ginger Shortbread, you’ll love Chocolate Shortbread Cookies, Cranberry Orange Shortbread, Millionaire’s Shortbread, and these sweet Irish Shortbread Christmas Tree Cookies.

Table of Contents

• What is Ginger Shortbread?
• Tools You Need
• Key Ingredients and Why
• How to Make Ginger Shortbread
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• FAQs
• More Spiced Holiday Cookie Recipes

What is Ginger Shortbread?

• Ginger Shortbread is a rich, buttery cookie cut in a narrow bar or finger shape. Grated fresh ginger and powdered ginger infuse this lightly sweet cookie with an intoxicatingly aromatic spice.
• Because Ginger Shortbread contains a high ratio of butter to flour and no added liquid, the gluten development is limited. That’s why the texture is delicately crumbly.
• Spice traders first brought ginger to Europe from Asia in the Middle Ages, and bakers started to use it in the shaped honey-sweetened cookies made for Christmas. Plus, ginger’s warming quality and its health benefits, such as helping with digestion, made it a staple winter spice.

Tools You Need

• Mixing bowl
• Measuring spoons
• Measuring cups
• Glass measuring jug
• 8-inch (20 cm) square baking dish
• Parchment paper
• Whisk
• Food processor (optional)
• Knife
• Skewer

Key Ingredients and Why

All-purpose flour

• All-purpose flour typically has a protein content of 8-11%, which will make cookies that are sturdy but not too chewy or elastic.

Cornstarch

• Cornstarch is used in these shortbread cookies in place of some of the flour. Because cornstarch doesn’t contain gluten, the overall gluten development in the cookies is reduced, giving them a tender texture.
• Cornstarch also prevents the cookies from being too dense because it lightens the dough.

Ground ginger

• Ginger brings zippy flavor and subtle heat. For the most impactful flavor, make sure your spices are fresh.

Salt

• Salt enhances all of the flavors in the shortbread and keeps the cookies from tasting flat.

Butter

• Butter adds flavor, softness, and moisture to baked goods.
• If you’re using a food processor, you can use cold butter right from the fridge.
• If you’re mixing the dough by hand, make sure to soften it before using it. You’ll know it is at the right temperature when you push the butter with your finger, and it makes an indent, but your finger doesn’t easily squish right through.

Granulated sugar

• Granulated sugar provides sweetness, adds to the structure of the dough, and contributes to the crispiness of the shortbread with ginger.

Ginger root

• Grated ginger root gives these cookies wonderful zestiness
• Take care to peel the skin before grating, as it can taste bitter.

How to Make Ginger Shortbread

Prepare to bake

1. Preheat the oven to 325°F (165°C).
2. Line an 8-inch (20-cm) baking dish with parchment paper.

Make the shortbread dough

3. In a mixing bowl, whisk the flour, cornstarch, ground ginger, and salt.
4. In the bowl of a food processor, add the butter, 1/2 cup (4oz/115g) of sugar, and grated ginger root and pulse until the sugar disappears. (Alternatively, use a pastry knife and slightly softened butter to help blend the ingredients by hand.)
5. Add the dry ingredient mixture to the butter mixture in the food processor. Pulse for a few times until the mixture forms big clumps.

Bake and cut the shortbread cookies

6. Press the mixture evenly into the prepared pan.
7. With a sharp knife, cut the dough into eight strips.
8. Cut the strips across in half to make 16 bars.
9. Use a skewer to poke holes all over the shortbread. Sprinkled with the additional one tablespoon of sugar.

10. Bake for about 45 minutes, until pale golden brown.
11. While cookies are still hot, recut the bars. Let cool completely in the pan.

Gemma’s Pro Chef Tips

• This simple shortbread method uses cold butter straight from the fridge. If you would rather mix this by hand, use a pastry knife and slightly softened butter to help blend the ingredients.
• The ginger in this recipe gives a lovely, subtle, but present taste that I think is the right balance. However, if you would like a spicier cookie, add an additional teaspoon or two of ground ginger.
• When making any spiced dessert, check that your spices are fresh. They don’t go bad, but they will lose their fragrance and taste over time. The best way to test for freshness is to be sure your spice has a strong scent. It might be time for a new container if you can’t smell much.
• Don’t skip the docking! Poking holes all over the shortbread (docking) helps this thick and dense dough bake up fully and evenly.
• The best shortbread gets very crumbly as it cools, so be sure to recut the bars while the cookies are still warm, or you will have a mess!
• Pair these cookies with a cup of our rich homemade hot chocolate or white hot chocolate for a perfect ending to a casual dinner party.

Make Ahead and Storage Instructions

Make ahead tips

• If you don’t want to bake your ginger shortbread right away, you can freeze the prepared dough.
  • Wrap the dough in clingfilm and place it into a freezer bag for up to three months.
  • When you’re ready to bake, thaw the dough in the fridge overnight. Let it sit at room temperature for 10 minutes before pressing it in the pan and baking.

How to store leftovers

• Store in an airtight container at room temperature for up to one week.

FAQs

How do I keep my shortbread from being too delicate?

• The addition of cornstarch in this recipe will give additional sturdiness to this shortbread.
• Press the dough firmly into the pan. This will help the shortbread retain its shape and keep it from breaking.
• Recut the bars while the dough is still warm, as they will be less susceptible to breaking.

Can I use crystalized ginger in this recipe?

• Yes, you can use crystallized ginger (candied ginger) if you prefer.
• Substitute 1/3 cup of chopped crystalized ginger for one tablespoon of grated ginger root.

Can I make this ginger shortbread gluten-free?

• Yes, you can make these ginger cookies gluten-free. To do so, substitute plain flour with almond flour in a 1:1 ratio.

More Spiced Holiday Cookies

• German Christmas Cookies
• Crispy Gingersnap Cookies
• Homemade Biscoff Cookies
• Festive Gingerbread cookies
• Chewy & Soft Molasses Cookies
• Pepparkakor (Swedish Ginger Cookies)

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