Ginger Shortbread – a delicious recipe with butter, sugar, flour, ginger, ground ginger. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a food processor, whirl butter, 1/2 cup sugar, flour, and crystallized and ground ginger together until smooth. Or, in a bowl, with an electric mixer on medium speed, beat butter and 1/2 cup sugar until smooth; stir in flour and crystallized and ground ginger until mixture is no longer crumbly and starts to come together in a ball.
2
Press dough evenly into two 9-inch round pans with removable rims. Press edges of dough with fork tines to make a ridge pattern. Then, with fork tines, pierce dough all over in parallel lines 1 inch apart.
3
Bake shortbread in a 300u00b0 oven until firm to touch and golden at edges, about 45 minutes. Sprinkle while hot with remaining 2 tablespoons sugar, then let cool 10 minutes.
4
Remove pan rims from warm shortbread. Cut each round into 12 wedges. Cool completely on pan bottoms on racks.
5
Note: Nutritional analysis is per cookie.
783
kcal
Calories
47
g
Fat
84
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 cup (1/2 lb.) butter, at room temperature, 1/2 cup plus 2 tablespoons sugar, 2 1/2 cups all-purpose flour, 2 tablespoons minced crystallized ginger, and more.
Yes, Ginger Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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