Chocolate and Ginger Shortbread Cookies
User Reviews
4.9
144 reviews
Excellent
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Prep Time
25 mins
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Cook Time
10 mins
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Total Time
35 mins
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Course
Dessert
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Cuisine
International
Chocolate and Ginger Shortbread Cookies
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Chocolate and Ginger Shortbread Cookies combine buttery richness with warm ginger spice and a deep cocoa flavor. The dough is enriched with butter, egg, and a blend of flour, corn starch, cocoa powder, and ground ginger for a tender yet firm shortbread texture. Once baked, the cookies are decorated with melted dark chocolate for added chocolate intensity and visual appeal.
Description
These cookies are made by creaming butter and powdered sugar to an airy base, then incorporating an egg and dry ingredients that include flour, corn starch, cocoa powder, and ginger. The ginger adds a subtle warm spiciness that offsets the bitterness of the cocoa. The dough is rolled and cut into rounds, then baked until the edges are lightly browned, giving the cookies a crisp edge and a tender center.
Once cooled, the cookies are decorated with melted dark chocolate and optional sugar shapes, enhancing both flavor and presentation. They serve well as tea-time treats or holiday desserts due to their distinctive combination of chocolate and ginger.
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Ingredients
Ingredients:
- 150 g butter
- 1 egg large
- 2 tbsp milk cold
- 200 g flour
- 50 g corn starch
- 2 tbsp cocoa powder
- 1 pinch salt
- 100 g powdered sugar
- 1 tsp ground ginger
- 1 tsp vanilla extract
Decoration:
- 100 g dark chocolate
Instructions
How to make CHOCOLATE AND GINGER SHORTBREAD COOKIES:
- Mix the room temperature butter with the powdered sugar until it becomes airy and creamy.
- Separately mix the flour with the starch, cocoa, and salt.
- Add the egg to the butter cream, and mix well until completely incorporated.
- Gradually add the flour and mix on a low speed.
- Finally, add the vanilla extract.
- If the mixture is too stiff, add 2 tablespoons of milk.
- Preheat the oven to 180 degrees Celsius (356 Fahrenheit) and line a large baking tray with baking paper.
- Cut the dough into rounds with a pastry cutter and place each one on the tray, leaving 2-3 cm (0.8-1.2 inch) between each cookie.
- Bake for 10-12 minutes, until edges are lightly browned.
- Remove the tray from the oven and let rest for 2-3 minutes. Transfer them to a cooling rack.
- Once completely cooled, decorate with melted dark chocolate and sugar shapes.
- Enjoy!
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
144 reviews
Excellent
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