Double Ginger Shortbread Cookies
Ginger shortbread cookies with double ginger flavor—ground & crystallized! Chocolate-dipped with just 9 ingredients. Perfect for cookie boxes!
Servings: 30 cookies
Ingredients
- 1 cup unsalted butter room temperature
- ½ cup confectioners' sugar
- 1 ½ teaspoons vanilla extract
- 2 cups all purpose flour
- ¼ teaspoon kosher salt
- ¼ cup cornstarch
- ¾ teaspoon ginger
- ¼ cup crystallised ginger chopped, plus extra for decoration
- 2 oz 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 unsalted butter, ½ cup 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 all purpose flour, ¼ teaspoon kosher salt, ¼ cup cornstarch, ¾ teaspoon ginger
- Stir in the chopped crystallized ginger.¼ cup 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 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.
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.
Serving Size: The serving size all depends on the size of the cookie cutters you are using!
Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note I am using Diamond Kosher salt and not coarse kosher salt!
Storage: keep the cookies in an airtight container at room temperature for up to 5 days.
