Ginger Shortbread Cookies: Ginger Bread Cookies Variation
Ginger Shortbread Cookies is a terrific recipe if any of
these are true 1. You love ginger 2. You don’t have time to make ginger bread
cookies because they take longer to roll, cut, and decorate 3. You like
shortbread and want to try different kinds.
You can save money by making your own candied ginger. (Grab
the recipe here.) And you can vary the
intensity of the ginger flavor by eliminating the candied ginger on top.
Prep time: 10-15 minutes
Bake time: 18-20 minutes
Cool time: 20 minutes
Makes about 5 - 6 dozen triangular slices
Ingredients
1 cup (2 sticks) butter, room temperature
1 cup firmly packed brown sugar
3 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons ground ginger
½ cut chopped walnuts (optional)
Glaze
4 tablespoons butter
2 tablespoons maple syrup
¾ cup powdered sugar
1 teaspoon ground ginger
2 tablespoons candied ginger, finely chopped (optional)
Directions for Ginger Shortbread Cookies
- Preheat oven to 350ºF. Line a 13 x 9 baking pan with aluminum foil, extending it over ends. Set pan aside.
- In a medium bowl with an electric mixer on medium speed, cream 1 cup butter and brown sugar until fluffy. Gradually beat in the flour, baking powder, and 2 teaspoons ground ginger, mixing until the dough is blended uniformly. Dough will be crumbly. Press dough evenly into prepared baking pan. Use the heel of your hand to smooth the surface.
- Bake shortbread for 18-20 minutes until edges begin to brown.
- While shortbread is in the oven, prepare the glaze. Combine the 4 tablespoons butter and syrup in a saucepan over medium heat, stirring continually until melted. Whisk in powdered sugar and 1 teaspoon ground ginger, stirring until smooth. Remove the pan from the oven. Pour glaze over the surface of the shortbread immediately, spreading to cover the surface. Sprinkle candied ginger on the top.
- Let shortbread sit for 20 minutes. While shortbread is still warm, use a sharp knife to slice cookies into 2-inch squares. Slice each square diagonally to make triangles.
- Let shortbread cool completely. Lift ends of aluminum foil to remove bars from the pan.
- Store cookies in an airtight container with waxed paper in between layers.
Special Baking Tips for Ginger Shortbread Cookies
Glaze is thick. Drizzle it onto shortbread to make it easier to cover the surface evenly.
Cut shortbread with a long knife, rather than a paring knife, pressing it down into the bars. Do not use a sawing motion or edges of cookies will be ragged.
See more ideas on our Shortbread Pinterest board.
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