Ginger Spice Shortbread Cookies
Indulge in the comforting warmth of Ginger Spice Shortbread Cookies, a delightful treat that perfectly balances sweet and spicy flavors, ideal for afternoon tea or holiday platters.
Servings: 24 cookies
Calories: 140kcal
Ingredients
Main ingredients
- 1 cup unsalted butter, softened Provides control over the saltiness of the cookies. If using salted butter, reduce added salt to 1/4 teaspoon.
- 1/2 cup brown sugar, packed Adds richness and moisture. Substitute with granulated sugar for a lighter cookie.
- 2 cups all-purpose flour
- 1 teaspoon ground ginger Fresh spices are more fragrant; consider grinding fresh ginger for better flavor.
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Preparation
- In a mixing bowl, beat the softened butter and brown sugar together until light and fluffy.
- Mix in the vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, and salt.
- Gradually blend the dry mixture into the creamed butter, stirring until a cohesive dough forms.
- Divide the dough in half and shape each portion into a log about 2 inches (5 cm) in diameter.
- Wrap the logs in plastic wrap and chill in the refrigerator for at least 2 hours or overnight for best results.
Baking
- Preheat your oven to 350°F (175°C).
- Remove the chilled dough from the refrigerator and slice into rounds approximately 1/4 inch (0.6 cm) thick.
- Arrange the cookie slices on a parchment-lined baking sheet, spacing them about 1 inch (2.5 cm) apart.
- Bake for 12-15 minutes or until the edges turn a light golden brown.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
Notes
Ensure your butter is at room temperature for easier mixing. Experiment with chilling time for cookie firmness. Bake in batches to avoid overcrowding the oven.