Shortbread Gingerbread Cookies – a delicious recipe with sugar, vanilla, flour, ground cinnamon, ground ginger, ground cloves. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat Imperial(R) Spread, sugar and vanilla in medium bowl with electric mixer until light and fluffy, about 5 minutes. Add flour and spices. Mix at low speed until combined, about 2 minutes, scraping sides of bowl after 1 minute. Form into a ball and refrigerate dough 1 hour.
2
Preheat oven to 350u00b0. Turn dough onto lightly floured board. Roll to 1/4 inch thickness with floured rolling pin. Cut with lightly floured cookie cutters and arrange on ungreased baking sheets. Sprinkle, if desired, with turbinado or colored sugar.
3
Bake 14 minutes or until edges are lightly golden. Let stand 1 minute on wire rack. Remove from sheets and cool completely. Decorate as desired. Store in an airtight container at room temperature up to 2 weeks or freeze up to 2 months.
1
kcal
Calories
* 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 8 ingredients. The key ingredients include: 1 cup imperial spread, cup sugar, teaspoon vanilla extract, cup all-purpose flour, and more.
Yes, Shortbread Gingerbread 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.
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