Candied Ginger Shortbread Cookies

Name: Candied Ginger Shortbread Cookies
Prep time: 10 min
Cook time: 30 min
Total time: 2 h 40 min
Yield: 48 cookies
Ingredients: ½ lb. unsalted butter; ½ c. sugar; 1 egg yolk; 1.5 c. all-purpose flour; ½ c. cornstarch; ¼ tsp. salt; ½ c. finely chopped candied ginger

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4.3

117 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Additional Time
2 hrs
Total Time
2 hrs 40 mins
Servings
48 cookies
Calories
69 kcal
Course
Baked Goods
Cuisine
American

Candied Ginger Shortbread Cookies

Iris Warren

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Candied Ginger Shortbread Cookies are soft, buttery, and sweet! These ginger cookies would be perfect on a holiday dessert platter.

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Ingredients

Servings

½ lb. unsalted butter at room temperature
½ c. sugar
1 egg yolk
1.5 c. all-purpose flour
½ c. cornstarch
¼ tsp. salt
½ c. finely chopped candied ginger also called crystallized ginger

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Instructions

With an electric mixer on low speed, combine butter and sugar for about 30 seconds. Beat in egg yolk, then flour, cornstarch, and salt, until the mixture barely holds together. Do not overbeat. Gently fold in the candied ginger.
Lay out 2 pieces of plastic wrap that are about 12” long. Divide dough in half. Place each half on the center of separate pieces of plastic wrap. Using the plastic wrap, gently shape each piece of dough into a 6” long log, about 2” in diameter. Wrap tightly with the plastic wrap and refrigerate for at least 2 hours, or overnight.
Preheat oven to 275° F.
With a sharp knife, slice cookies 1/4” thick and place on baking sheet, spacing 1” apart. Bake cookies until just firm but still quite tender and not at all brown, about 30 minutes. Cool for a minute on the baking sheet before removing to a rack to finish cooling.

Notes

Adapted from The New York Times recipe by Mark Bittman.

Nutrition Information

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Serving 1 Calories 69kcal (3%) Carbohydrates 8g (3%) Protein 1g (2%) Fat 4g (6%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Cholesterol 14mg (5%) Sodium 13mg (1%) Sugar 4g (8%)