ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Ginger Shortbread

Yield 16 cookies (serving size: 1 cookie)
Though it's lightened, this traditional-style shortbread has all of the buttery flavor and tender, flaky texture of the original. For more pronounced ginger flavor, increase the ground ginger by 1/2 teaspoon. (Leave out the ginger for a plain version.) Wedges are a classic shortbread shape. To keep the texture of the bread pleasantly light, handle the dough as little as possible.


  • 3/4 cup plus 3 tablespoons cake flour
  • 1/4 cup sugar
  • 1 teaspoon ground ginger
  • Dash of salt
  • 5 tablespoons unsalted butter, softened
  • 1 tablespoon ice water
  • Cooking spray
  • 1 tablespoon turbinado or other coarse sugar
  • 1/4 ounce crystallized ginger, cut into 16 thin slices

Nutrition Information

  • calories 77
  • caloriesfromfat 42 %
  • fat 3.6 g
  • satfat 2.3 g
  • monofat 0.9 g
  • polyfat 0.2 g
  • protein 0.7 g
  • carbohydrate 10.7 g
  • fiber 0.2 g
  • cholesterol 9 mg
  • iron 0.6 mg
  • sodium 10 mg
  • calcium 3 mg

How to Make It

  1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup sugar, ground ginger, and salt, stirring with a whisk.

  2. Place butter in a medium bowl; beat with a mixer at medium speed until smooth (about 1 minute). Add flour mixture; beat at low speed just until combined. Add ice water; stir just until combined. Press mixture gently into a 4-inch circle on plastic wrap, and cover with additional plastic wrap. Chill for 20 minutes.

  3. Preheat oven to 350°.

  4. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into an 8-inch circle (the edges of the circle will crack slightly). Remove top sheets of plastic wrap, and fit dough, plastic wrap side up, onto a baking sheet coated with cooking spray. Remove the remaining plastic wrap.

  5. Sprinkle dough with 1 tablespoon of coarse sugar; press gently to help sugar adhere to dough. Lightly score dough into 16 wedges, cutting into, but not through, dough. Place 1 piece of crystallized ginger in each wedge; press gently to adhere.

  6. Bake at 350° for 25 minutes or until lightly gold in color. Remove from oven; cool 5 minutes. Cut through score lines to make 16 wedges. Place on a wire rack; cool completely.