Ginger Shortbread Cookies Recipe – a delicious recipe with unsalted butter, light brown sugar, powdered sugar, ground ginger, flour, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a bowl with an electric mixer cream together the butter, the brown sugar, powdered sugar and the ground ginger until the mixture is light and fluffy, and add the flour, salt.
2
Beat the dough until it is just combined and beat in the candied ginger and grated lemon peel.
3
Halve the dough, roll out each half 1/4 inch thick between sheets of wax paper, and freeze the dough on baking sheets for 10 to 15 minutes, or until it is very firm.
4
Working with half the dough at a time, remove the top sheets of wax paper and cut out cookies with a 2 1/4-inch heart-shaped cutter. (The dough should be cold so that the cookies retain their shape.)
5
Arrange the cookies 2 inches apart on the baking sheets, bake them in batches in the middle of a preheated 300u00b0F. oven for 25 to 30 minutes, or until they are pale golden, and transfer them to a rack.
6
Gather the scraps, reroll the dough, and make more cookies in the same manner. Let the cookies cool completely and sprinkle them with the confectioners' sugar, sifted.
814
kcal
Calories
47
g
Fat
94
g
Carbs
7
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.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup (2 sticks) unsalted butter, room temperature, 1/2 cup light brown sugar, 1/4 c powdered sugar, 1 teaspoon ground ginger, and more.
Yes, Ginger Shortbread Cookies Recipe 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
