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Double Ginger Shortbread Cookies recipe

Two kinds of ginger give these cookiesa distinctive bite and the black pepper adds a subtle zing!

Recipe: Double Ginger ShortbreadCookies

1 1/8 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup unsalted butter
1/2 cup firmly packed brown sugar
2 teaspoons finely grated lemon peel
1 teaspoon vanilla extract
1/3 cup finely chopped crystallized ginger
1 teaspoon minced peeled ginger root

  • In a small bowl, combine flour, bakingsoda, salt and pepper; set aside.
  • Using an electric mixer, cream butterand sugar in a large bowl until light and fluffy. Add lemon zestand vanilla and beat until smooth.
  • Add dry ingredients, mixing well on lowspeed after each addition.
  • Add crystallized and fresh ginger andmix on low until thoroughly mixed and a smooth dough forms.
  • Form into a log 1 1/2-inches in diameterand wrap in plastic wrap. Chill for 1 hour.
  • Preheat oven to 350°F (175°C).
  • Remove dough from refrigerator. With asharp knife, cut dough into 1/4-inch rounds.
  • Place on cookie sheets and bake 8 to 10minutes or until lightly browned. Remove to a wire rack to coolcompletely.

    Makes 24 cookies.

    Gingerbread Cookie Recipe

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  • Comments

    1 Comment


    These crumbly butter cookies feature ground ginger in the mixture as well as strips of crystallized ginger as a decorative—and tasty—topping.

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