Ginger Shortbread Cookies Recipe

Name: Ginger Shortbread Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SHORTBREAD:; 9 Tablespoons Butter, Softened; 1/2 cups Sugar; 1-1/2 cup Flour; 1 teaspoon Baking Powder; 1-1/2 teaspoon Ground Ginger; FOR THE GLAZE:; 5 Tablespoons Salted Butter; 2 Tablespoons Golden Syrup; 3/4 cups Powdered Sugar; 1 Tablespoon Ground Ginger; FOR THE TOPPING:; Fine Sea Salt; 2 Tablespoons Crystallized Ginger, Roughly Chopped

Servings: persons

FOR THE SHORTBREAD:
9 Tablespoons Butter, Softened
1/2 cups Sugar
1-1/2 cup Flour
1 teaspoon Baking Powder
1-1/2 teaspoon Ground Ginger
FOR THE GLAZE:
5 Tablespoons Salted Butter
2 Tablespoons Golden Syrup
3/4 cups Powdered Sugar
1 Tablespoon Ground Ginger
FOR THE TOPPING:
Fine Sea Salt
2 Tablespoons Crystallized Ginger, Roughly Chopped

1
Preheat oven to 375u00b0F. Spray a 13x4-inch rectangular tart pan with removable bottom or a 9-inch round tart pan with removable bottom.
2
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar at medium-high until very light and fluffy, about 3 minutes. In a separate bowl, stir together the flour, baking powder, and ginger powder. Turn down your mixer and incorporate the flour mixture into the butter mixture until combined, scraping the sides and bottom of the bowl as needed. Mixture will be very crumbly.
3
Pour the crumbly mixture into the tart pan. Press the dough evenly and firmly into the pan and into the scalloped grooves. Place the tart pan on a sheet pan. Bake for 20 minutes until set and golden on the edges.
4
Just shortly before the shortbread is ready (about 5-7 minutes before), prepare the glaze. Melt the butter in a small saucepan with the Golden Syrup. When it is melted and bubbling, quickly whisk in the powdered sugar and ginger, stirring until smooth. Pour the glaze over the shortbread as soon as it comes out of the oven, spreading it to cover the shortbread entirely. Immediately sprinkle the top of the glaze with fine sea salt and crystallized ginger. Allow the glaze to set for about 20 minutes. Remove the shortbread from the pan while still warm and gently slice into bars.
5
Adapted from David Lebovitz via Arctic Garden Studio.

656

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE SHORTBREAD:, 9 Tablespoons Butter, Softened, 1/2 cups Sugar, 1-1/2 cup Flour, and more.

Yes, Ginger Shortbread Cookies 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.

Ginger Shortbread Cookies

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