Shortbread Cookies with Crystalized Ginger

Shortbread Cookies with Crystalized Ginger

Now let’s make some.

In Stand Mixer, mix till smooth:

Add to Butter mixture, just till combined:

  • 2 1/3 cups All Purpose flour (spooned & leveled)
  • 3/4 cup (100 grams) Crystalized Ginger, pieces

Form dough into 8″ log using parchment paper, I like a square log.

Freeze till firm, about 30 minutes. This can be stored up to 1 month. I have never done this, but I have frozen the baked cookies and that works well.

Preheat oven 350 degrees and place a rack in upper and one in the lower third of the oven.

Remove log from the freezer and slice 1/4″ thick, then dip edges in Sugar*

*I have rolled the entire log in sugar, before slicing instead of dipping them individually after slicing. The log rolling method is quicker, it might make slicing a bit more difficult, but I just mush the cookie back to a square, and I don’t dip them individually any more.

Place sliced cookies on two parchment lined baking sheets. Silicone Mats work nice too.

Bake 15-18 minutes till edges are golden. Swapping racks after 8 minutes, so that top sheet goes to lower rack, and the lower sheet goes to the top rack.

My oven is hotter in the back so I also rotate the cookie sheet from back to front.

Let cookies cool 5 minutes on cookie sheet before removing to wire rack to cool completely.

Recipe slightly adapted from Martha Stewart

If you like a simple classic cookie, you might also appreciate these little Peanut Butter Cookies

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