These melt-in-your-mouth ginger shortbread cookies are made with just 9 simple ingredients. Each cookie is packed with ginger flavor thanks to ground ginger and crystallized ginger. Chocolate and ginger are one of my favorite flavor combos, so I dipped each cookie in melted chocolate and added more crystallized ginger!
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I love making a batch of shortbread cookies during the holidays. Just like my cutout shortbread cookies, cinnamon shortbread, and peppermint shortbread cookies, these ginger shortbread cookies only need a few simple ingredients and are easy to whip up.
Why You'll Love These Cookies
- Just 9 Ingredients: No need for eggs with this shortbread recipe! Just a handful of pantry ingredients.
- Ginger Flavor: I've added both ground ginger and crystallized ginger to get lots of that spicy kick.
- Perfect for a Cookie Box: These ginger cookies with cocoa blossom cookies and chocolate dipped butter cookies in a cookie box? Sign me up!
Grab Your Ingredients
- Butter: I'm using unsalted butter. If you can, use European butter. It has a higher butterfat content, so your cookies will be richer.
- Ginger: You'll need some ground ginger for that spicy ginger flavor!
- Cornstarch: Adding cornstarch will help keep these cookies soft.
- Crystallized Ginger: I add crystallized ginger to both the cookie dough and add on top of the melted chocolate.
Let's Make Some Cookies!
Step 1: In a stand mixer, beat the butter and confectioners' sugar until light and fluffy. Add the vanilla extract and mix to combine.
Step 2: In a separate bowl, whisk the flour with the cornstarch, ginger, salt, and crystallized ginger.
Step 3: Slowly add in the dry ingredients and mix until a dough forms.
Step 4: Take the cookie dough out and wrap it in plastic wrap. Chill for at least 2 hours, or up to overnight.
Step 5: Roll out the cookie dough so it's ¼-inch thick. Cut out the cookies using a cutter of your choice. Place on a parchment-lined baking sheet and freeze for 15-20 minutes. Preheat the oven to 350°F. Remove the cookies from the freezer and place them on a parchment-lined baking sheet, keeping the cookies a few inches apart. Bake in the oven for 8-12 minutes.
Step 6: Let the cookies cool completely. Once cooled, melt some chopped semisweet chocolate in the microwave. Microwave in 15-second increments, stirring so it doesn't burn. Dip half of each cookie in the melted chocolate. Sprinkle over extra crystallized ginger and let the chocolate set.
My Top Baking Tips & Notes
- Chilling. Don't skip out on the chilling stage! Chilling will make sure the cookies keep their shape when baking in the oven.
- Baking Time. Depending on the size of your cookie cutters, you might need more or less time in the oven.
- Crystallized Ginger. Depending on the brand of crystallized ginger, you might need to chop yours up into small pieces!
- Storage. Store the cookies in an airtight container at room temperature for 4-5 days.
Made This Recipe?
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Thank you!
Ella
Recipe
Double Ginger Shortbread Cookies
Ingredients
- 1 cup (227 grams) unsalted butter room temperature
- ½ cup (56 grams) confectioners' sugar
- 1 ½ teaspoons vanilla extract
- 2 cups (240 grams) all purpose flour
- ¼ teaspoon kosher salt
- ¼ cup (28 grams) cornstarch
- ¾ teaspoon ginger
- ¼ cup (45 grams) crystallised ginger chopped, plus extra for decoration
- 2 oz (57 grams) semisweet chocolate chopped
Instructions
- In a stand mixer or in a large bowl with a handheld mixer, beat the butter and the confectioners sugar until light and fluffy, on medium speed.1 cup (227 grams) unsalted butter, ½ cup (56 grams) confectioners' sugar
- Add the vanilla extract and mix to combine.1 ½ teaspoons vanilla extract
- In a separate bowl, whisk the flour with the salt, ginger, and cornstarch.2 cups (240 grams) all purpose flour, ¼ teaspoon kosher salt, ¼ cup (28 grams) cornstarch, ¾ teaspoon ginger
- Stir in the chopped crystallized ginger.¼ cup (45 grams) crystallised ginger
- Slowly add in the dry ingredients mixing on low speed. Combine until a dough forms, it might start off dry but will come together to form a large ball.
- Take the cookie dough out of the bowl and tightly wrap in clingfilm. Place the cookie dough in the fridge for at least 2 hours, but preferably overnight.
- Roll the cookie dough out onto a lightly floured surface until it is ¼-inch thick. Cut out your shapes. You can reroll any scraps.
- Place the cookies on a parchment lined baking sheet or plate and place in the freezer for 15-20 minutes.
- Preheat your oven to 350℉/175℃ and line another baking sheet with parchment paper.
- Place the chilled cookies 2 inches apart on the two baking sheets and bake one sheet at a time for 10-12 minutes. While one sheet is baking, place the other in the fridge so the cookies stay cold.
- Place the chopped chocolate in a microwave-safe bowl. Microwave in 15-second increments, stirring after each one so the chocolate doesn't burn.2 oz (57 grams) semisweet chocolate
- Dip half of each cookie into the melted chocolate. Place on a wire cooling rack. Sprinkle over extra crystallized ginger and then let the chocolate set completely.
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I'll email this recipe to you, so you can come back to it later!
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