Easy Gingerbread Shortbread Cookies
Servings: 30
Calories: 110kcal
Buttery and sweet with warm gingerbread spices, these Gingerbread Shortbread Cookies are so delicious and incredibly easy to make! They come together in minutes and make simple melt-in-your-mouth cookies. The dough can also be prepared ahead of time and stored in the refrigerator, so you can easily offer freshly baked cookies to unexpected guests this holiday season.
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Equipment
- A handheld beater or wooden spoon
- 2 baking sheets
- Parchment paper
- Plastic wrap
- If using a stand mixer Use a dough attachment and low speed
Ingredients
- ½ Cup White sugar (granulated sugar) – You can also use light brown sugar for a slightly deeper flavor
- 1 Cup Unsalted butter -Softened at room temperature. Shortbread has a delicious butter flavor that you can only get from using premium quality butter.
- 2 ⅔ Cups All-purpose flour
- 2 Tablespoons Ground cinnamon
- 2 Tablespoons Ground ginger
- 2 teaspoons Ground cloves
- ½ teaspoon Grated nutmeg
Optional
- Powdered sugar For dusting.
Instructions
- Quick note: The cookie dough needs to be chilled for 20 minutes to ensure the butter in the dough is cold when it goes into the oven.
Prepare the cookie dough
- Cream butter and sugar together in a large bowl using a handheld mixer or by stirring vigorously with a wooden spoon. The aim is to dissolve the sugar in the butter so that it is evenly dispersed throughout the cookie dough.
- In a small bowl, measure out the spices.
- In a separate bowl, measure out the flour and sift it into the creamed butter. Add the spices to the flour mixture and mix gently until combined. Add a teaspoon or two of water if the dough is too dry to come together.Avoid overworking the dough or adding too much flour. The less you work shortbread dough, the more crumbly and melt-in-your-mouth your shortbread cookies will be.
- Use your hands to form 2 long, sausage-like shapes about 2 inches/ 4cm in diameter, and wrap them in plastic wrap or parchment paper before placing them in the refrigerator for 20 minutes ( you can preheat your vending machine while you’re waiting!)-If making shortbread fingers, form a disk with the dough before wrapping and resting in the refrigerator. You can later roll out the dough and slice it into rectangles.
Bake the cookies
- Preheat the oven to 370°F / 190°C and line a baking sheet with parchment paper.
- Cut the dough into 1/4-inch rounds and place them on the prepared baking sheetswith plenty of space between the cookies.
- Bake cookies for 10-12 minutes or until the edges are turning golden brown and cool on the baking sheet before transferring to a wire rack to set completely. Decorate with icing or simply a shake of powdered sugar.
To make gingerbread shortbread fingers
- On a lightly floured surface, gently roll out the dough to 1/4 inch (0.6 cm) thick and cut cookies using a sharp knife. Score the surface with a fork for even baking and a classic shortbread appearance. If the dough becomes soft while you’re working with it, you can place it in the refrigerator for a second chill before baking as above.
Notes
-Shortbread cookies usually turn a pale golden brown when they are done, but it can be difficult to gauge the color with the added gingerbread spices.
-Look for a gentle, golden hue along the edges and a firm, set texture on top. But be careful not to overbake, as it affects the buttery flavor of the shortbread.
-The cookies will firm up as they cool! Perfect shortbread should have a soft and tender texture but be slightly crisp when you bite into it. Storage
Store in an airtight container in a cool place for 7 days or in the refrigerator for up to 10 days.
-Look for a gentle, golden hue along the edges and a firm, set texture on top. But be careful not to overbake, as it affects the buttery flavor of the shortbread.
-The cookies will firm up as they cool! Perfect shortbread should have a soft and tender texture but be slightly crisp when you bite into it. Storage
Store in an airtight container in a cool place for 7 days or in the refrigerator for up to 10 days.
Nutrition
Serving: 30g | Calories: 110kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 2mg | Potassium: 22mg | Fiber: 1g | Sugar: 3g | Vitamin A: 191IU | Vitamin C: 0.02mg | Calcium: 10mg | Iron: 1mg
Please note:
This nutritional information is an estimate and values may vary. It is for guidance only and should not be considered dietary advice.
