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.

Ginger Shortbread Cookies with The Cookie Elf

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

  1. Preheat oven to 350ºF. Line a 13 x 9 baking pan with aluminum foil, extending it over ends. Set pan aside.
  2. 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.
  3. Bake shortbread for 18-20 minutes until edges begin to brown.
  4. 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.
  5. 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.
  6. Let shortbread cool completely. Lift ends of aluminum foil to remove bars from the pan.
  7. 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.

More Easy Shortbread Recipes

Almond Shortbread Bars ...

Brown Sugar Pecan Shortbread recipe ...

Cherry Shortbread Recipe: colorful and easy shortbread variation...

Classic Shortbread recipe ...

Easy Mexican Shortbread Cookies: Just 6 Ingredients ... 

Fairy Bites: Shortbread Cookies in miniature ...

Maple Toffee Shortbread recipe ...

Pecan Caramel Shortbread ...

Refrigerator Pecan Shortbread: just chill and cut!

Toffee Shortbread Cookies: Just 7 Ingredients!

Shortbread: a Rich Cookie with a Rich History ...


Return from Ginger Shortbread Cookies to The Cookie Elf home

New! Comments

Have your say about what you just read! Leave me a comment in the box below.

Find A Cookie Recipe or Cookie Baking Tip


The Cookie Elf

FREE! 6 Easy Cookies Recipes for Kids and Families

Get your free copy here or when you fill in the form below.

I'm a member of Food Blogger Pro. Learn how to start and grow your food blog.