There’s something irresistible about a ginger shortbread cookie recipe that’s buttery, tender, and full of warm spice. Based on my classic shortbread cookie, this version combines crystallized ginger and ground ginger for layers of flavor, chewy bits of sweet heat and gingery spice are in every bite. These cookies are easy to make, perfect for gifting, and especially welcome in fall or holiday baking spreads.
Why I Developed This Ginger Shortbread Cookie Recipe
I love ginger in desserts, the way it adds heat and spice to simple sweets is something sprecial. I also love making shortbread cookies and I'm always looking for new flavors to the add to the blog.
Hence, this ginger shortbread cookie. I started with just the crystallized ginger, but it wasn't enough so I added the ground ginger. I love the spice and heat from the ground ginger and the soft chewy bits of candied ginger that offer bright, spicy hits. If you love ginger, you'll love this cookie.
These cookies are great any time of year, but they really shine during the cooler months. The spice notes make them a cozy fall treat, and they’re a standout in a Christmas cookie box alongside other favorites like my shortbread cookies, brown sugar shortbread cookies. If you love ginger even more, pair them with cocoa molasses spice cookies for a bold cookie lineup that celebrates warm spices.
Ginger Shortbread Testing Notes
After making traditional ginger shortbread recipes, I found them too sweet and the ginger flavor one-dimensional. Here's what I adjusted:
- Sugar Reduction: I reduced the sugar from 113 grams to 80 grams. Traditional shortbread relies on butter for flavor, not excessive sweetness, and the crystallized ginger already adds significant sweetness. Therefore reducing the sugar creates better balance and lets the ginger and butter shine.
- Dual Ginger Approach: I use both crystallized ginger (for chewy texture and pockets of intense flavor) AND ground ginger (for gingery warmth throughout every bite). Most recipes use only one or the other, but combining them creates more complex, layered ginger flavor.
Ginger Shortbread Cookie Ingredients
- Crystallized Ginger: Crystallized ginger and candied ginger as the same thing. Taste the ginger before you start making these cookies - it should be sweet and spiciy. Make sure to use a fresh package as it can harden over time and become hard to cut.
- Ground Cardamom: This is an optional ingredient, but the cardamom adds a delicious floral note that plays really well spice and heat of the ginger.
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to Make Crystallized Ginger Shortbread Cookies
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Step 1: Cut the ginger into 1/2-inch pieces. Combine it with a portion of the flour in a mini food processor.
Step 2: Process the flour and candied ginger until the ginger is about the size of small peas or about 1/8-inch.
Step 3: Combine the brown sugar, granulated sugar, butter, and ginger in bowl of a stand mixer.
Step 4: Cream the ingredients together, until the mixture is smooth.
Step 5: Add all of the flour-ginger at once
Step 6: Mix on low speed then medium speed until the dough forms large clumps of dough.
Step 7: Divide the dough into two even pieces. Form them into logs about 2-inches high.
Step 8: Wrap each piece in wax paper and refrigerate for 1 hour.
Step 9: Add the turbinado sugar coating to the dough log, then slice it into 1/2-inch rounds.
Step 9: Arrange 12 cookies on a parchment lined baking sheet. Though the cookies don't spread much
Step 10: Bakes the cookies at 300°F until the cookies are set an the tops are no longer shiny.
Step 11: Cool the cookies for 5 minutes on the baking then move to wire cooling rack to finish cooling.
Helpful Tips for Baking Your Best Cookies
- Weigh your ingredients. This recipe only works well when ingredients are weighed. Too much or too little flour can throw off the texture.
- Use fresh crystallized ginger. If the ginger is old and dry, it won’t give you those juicy, spicy bursts of flavor.
- Chill the dough. After forming your dough logs, chill them well. This helps them slice cleanly and keeps the cookies from spreading.
- Tools that help: A mini food processor makes quick work of chopping the crystallized ginger and evenly incorporating dry ingredients. A stand mixer gives you a smooth, consistent dough.
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Whether you’re baking for a holiday gathering, filling a cookie tin for neighbors, or simply craving a spicy, buttery cookie with depth, this ginger shortbread cookie recipe delivers.
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Crystallized Ginger Shortbread Cookies
Ingredients
Cookie Dough
- 340 grams (12 ounces) unbleached all-purpose flour
- 120 grams crystallized ginger
- 227 grams (8 ounces) unsalted butter room temperature
- 40 grams light brown sugar
- 40 grams granulated sugar
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cardamom optional
- 1 teaspoon kosher salt
Topping
- 1/4 cup turbinado sugar
- 1/4 cup water
Instructions
Process the Crystallized Ginger
- Cut the crystallized ginger into large chunks, roughly 1/2 to 1 inch in size. Measure out 3/4 cup (about 95 grams) of the flour and set the remaining flour aside.
- Working in two batches, process the crystallized ginger with the flour in a mini food processor. For each batch, add 60 grams of crystallized ginger chunks and half of the 3/4 cup flour (about 47 grams) to the food processor. Pulse until the ginger pieces are broken down to the size of small peas or lentils. You don't want them too fine—visible chunks add texture to the cookies.
- The flour serves an important purpose here: it keeps the sticky crystallized ginger from clumping together and allows the processor to chop it more evenly. Transfer the ginger-flour mixture to a medium bowl and repeat with the second batch of ginger and flour.
- Once both batches are processed, add the remaining flour to the bowl with the ginger mixture and stir to combine. Set aside.
Make the Cookie Dough
- Measure out all the ingredients before you start mixing them together. Place the butter, light brown sugar, granulated sugar, salt, ground ginger, and cardamom (if using) in the bowl of a stand mixer. With the paddle attachment, mix the ingredients on medium speed until the mixture is thoroughly combined and smooth, about 2 minutes. The mixture should be light and fluffy.
- Stop the mixer and scrape the sides and bottom of the bowl and the paddle attachment. Add all the flour-ginger mixture at once. Turn the mixer to low speed and mix until all the flour is just combined. The dough will be crumbly at this point, with visible pieces of crystallized ginger throughout.
- Increase the mixer speed to medium and mix until the dough has come together into large pieces, about 30 seconds to 1 minute. The dough should be soft and easy to handle, with a pleasant ginger aroma.
Shape the Cookie Logs
- Divide the dough into two pieces, each weighing about 370 grams. Lightly flour a clean working surface. The flour will prevent the dough from sticking as you shape it.
- Place one portion of the dough on the floured surface and gently press it into a rough rectangular shape, about 1 inch thick. Now, with your hands, start to gently roll the dough back and forth, applying even pressure. As you roll, the dough will begin to lengthen and form a log shape. Continue rolling and shaping the dough until it forms a smooth, uniform log about 1 1/2 to 2 inches in diameter. If the dough starts to crack, don't worry! Just gently press it back together. The crystallized ginger pieces may poke out slightly—this is perfectly normal and adds to the rustic appearance of the finished cookies.
- Once you're happy with the shape of your log, wrap it in wax paper. Cut a sheet of wax paper that is long enough to wrap around the log with a little extra for overlapping. Place the log 2 inches from the long edge of the wax paper. Bring the long edge of the paper together over the top of the dough and smooth it so there are no gaps. Roll the log in the wax paper. You may need to occasionally stop and pull the wax paper tight if any gaps form. Twist the ends of the wax paper like a candy wrapper to secure the log.
- Repeat this process with the second portion of dough. Now your dough logs are ready for chilling.
- Chill the dough in the refrigerator for at least 1 hour and for up to 2 days. Chilling the dough will help the cookies hold their shape when baking and allows the ground ginger flavor to permeate throughout the dough.
Bake the Cookies
- Preheat the oven to 300°F. Line a half baking sheet with parchment paper.
- Remove one log of cookie dough from the refrigerator. Lightly brush the log with water and then sprinkle generously with the turbinado sugar. Use a ruler to mark the log every 1/2-inch for cutting the cookie log. Slice the dough into rounds using a sharp knife. If the crystallized ginger makes cutting difficult, gently press any pieces back into place. Place up to 12 cookie rounds on a cookie sheet, spacing them about 1 inch apart.
- Bake the cookies for 15-18 minutes. The bottom of the cookies will be lightly golden brown. The cookies will still feel slightly soft in the center, this is normal. Take the cookies out of the oven and allow them to cool for about 5 minutes on the cookie sheet before moving them to a cookie rack to completely cool. As they cool, the cookies will firm up.
- At this point the cookies are ready to eat. The warm spices and sweet bursts of crystallized ginger make these cookies perfect with tea or coffee.
Storage
- Store the cookies in an airtight container for up to 10 days. The flavors will actually deepen slightly after a day or two as the spices continue to meld.
How to Freeze Unbaked Cookie Dough
- Once your cookie dough logs are securely wrapped in wax paper, you can freeze them to bake later. First, chill them in the refrigerator for at least 1 hour so the log is firm. Place the wrapped logs in a large freezer bag or airtight container. This freezer bag will help prevent freezer burn and keep your dough fresh. Make sure to squeeze out as much air as possible from the freezer bag before sealing it tightly. Lay the bag flat in the freezer. This will help the logs maintain their shape and prevent them from getting squished by other items in your freezer.
- Shortbread cookie dough can be stored in the freezer for up to 3 months. When you're ready to bake, take a log out of the freezer and let it thaw in the refrigerator for several hours or overnight until it's firm but pliable enough to slice. Slice and bake according to the recipe instructions. Add a minute or two to the baking time to account for the dough being chilled.
Christine Taylor says
very yummy
Cheryl Norris says
Thank you Christine. I'm glad you enjoyed these cookies.