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Ginger Shortbread Cookies with Lemon-Cream Cheese Frosting

Photo: Alison Miksch; Styling: Caroline M. Cunningham

Hands-on time 25 mins
Total time 2 hrs, 20 mins
Yield

Makes about 2 dozen

Leap for Spring with 6-ingredient, Ginger Shortbread Cookies. Look for minced crystallized ginger at your local grocery on the bottled spice aisle.

Ingredients

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1/4 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 2 tablespoons minced crystallized ginger
  • 1/8 teaspoon table salt
  • Parchment paper
  • Lemon-Cream Cheese Frosting

How to Make It

  1. Preheat oven to 275°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar, beating well. Stir in vanilla.

  2. Stir together flour, ginger, and salt; gradually add to butter mixture, beating at low speed until blended after each addition.

  3. Place dough on a lightly floured surface, and roll dough to 1/4 inch thick. Cut with a 2-inch round cutter. Place 2 inches apart on 2 parchment paper-lined baking sheets (about 12 per sheet). Reroll scraps once.

  4. Bake, in batches, at 275° for 40 minutes or until lightly browned on bottom. (Refrigerate second batch while baking first batch.) Cool on baking sheet 2 minutes. Transfer to a wire rack, and cool completely (about 30 minutes).

  5. Meanwhile, prepare Lemon-Cream Cheese Frosting. Spread about 1 Tbsp. on each cooled cookie, using a small spatula.