Candied Ginger Shortbread Cookies
User Reviews
4.3
-
Prep Time
10 mins
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Cook Time
30 mins
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Additional Time
2 hrs
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Total Time
2 hrs 40 mins
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Servings
48 cookies
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Calories
69 kcal
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Course
Baked Goods
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Cuisine
American
Candied Ginger Shortbread Cookies
Description
This recipe prepares shortbread dough by blending room temperature unsalted butter with sugar, then mixing in an egg yolk before folding in all-purpose flour, cornstarch, and salt. Finely chopped candied ginger is gently folded into the mixture to distribute spicy-sweet bits throughout the dough.
The dough is split and shaped into logs wrapped tightly in plastic wrap, refrigerated for at least two hours to firm up for easy slicing. Thin slices are baked at 275°F until lightly set but not browned, preserving a tender crumb with soft yet structured cookies. Cooling briefly on the baking sheet before moving to a rack prevents breakage.
The subtle ginger flavor complements the rich, crumbly shortbread, creating a cookie suitable for accompanying tea or coffee. The moderate baking temperature helps avoid browning, focusing on the cookies' delicate texture and mild flavor.
Ingredients
- ½ lb. butter at room temperature, unsalted
- ½ c. sugar
- 1 egg yolk
- 1.5 c. all-purpose flour
- ½ c. cornstarch
- ¼ tsp. salt
- ½ c. candied ginger also called crystallized ginger, finely chopped
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
- This recipe was adapted from Mark Bittman's version in The New York Times.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 69 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 69kcal | 3% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 14mg | 5% |
| Sodium | 13mg | 1% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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