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5 from 1 vote
A close-up shot at golden crumbly Ginger Shortbread cookies
Print Recipe
Ginger Shortbread
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 

Try my Ginger Shortbread with festive ginger spice! Easy, melt in your mouth, and bake up in just over an hour, perfect for holiday sharing!

Servings: 16 cookies
Author: Gemma Stafford
Ingredients
  • 1¾ cups (8 ¾ oz/247 g) all-purpose flour
  • ¼ cup (1 oz/58 g) cornstarch
  • 1 tablespoon ground ginger
  • ½ teaspoon salt
  • 1 cup (8 oz/225 g) butter, cold and diced
  • ½ cup (4 oz/115 g) plus 1 tablespoon granulated sugar, divided
  • 1 tablespoon grated fresh ginger root
Instructions
  1. Preheat the oven to 325°F (165°C) and butter and line an 8-inch (20 cm) square baking pan with parchment. Set aside.
  2. In a medium bowl, whisk together the flour, cornstarch, ground ginger and salt. Set aside.

  3. 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.

  4. Add in the dry ingredients and pulse for a few seconds at a time until the mixture forms big clumps.
  5. Press evenly and firmly into the prepared baking dish.
  6. 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.
  7. Using a skewer, poke holes all over the dough, then sprinkle with the remaining tablespoon of sugar (if desired).
  8. Bake for about 45 minutes, until pale golden brown.
  9. While the cookies are still hot, keep them in the pan and use a thin, serrated knife to recut the bars. Let cool completely.
  10. Store in an airtight container at room temperature for up to 1 week.
Recipe Notes
  • 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.