
Buttery and sweet with warm gingerbread spices, these Gingerbread Shortbread Cookies are so delicious and incredibly easy to make! They come together in minutes and make simple melt-in-your-mouth cookies.
The dough can also be prepared ahead of time and stored in the refrigerator so you can offer freshly baked gingerbread shortbread cookies to any unexpected guests this holiday season!

I don’t use cookie forms for these cookies as I prefer the organic, rustic look that you get when they’re sliced.
You can quickly and easily make shortbread fingers, squares, or rounds from this dough and have your cookies in the oven in minutes.
This recipe needs to be chilled for 20 minutes to ensure the butter in the dough is cold when it goes into the oven. This will prevent the shortbread from spreading!

I’ve been thinking about this recipe since last year, and I’m so excited that it’s finally the season for gingerbread cookies! Don’t forget to let me know what you think of the recipe in the comments section below!

Homemade gingerbread Spice mix – a simple blend of warm spices perfect for baking the holiday season!
Ingredients
This recipe calls for softened butter, so remember to leave your butter out!
1/4 Cup/ 55g White sugar – you can also use light brown sugar
1stick/125g Unsalted butter – at room temperature. Use premium quality butter, regardless of the brand; genuine butter is made with cream and a touch of salt and guarantees the best taste in your shortbread!
1 1/3 cups/ 170g All purpose flour – You can substitute whole wheat flour for part or all of the plain flour in this recipe. Keep in mind that using whole wheat flour may result in a slightly different texture and flavor compared to using all-purpose flour. Whole wheat flour tends to be denser and can impart a nuttier taste. Remember that whole wheat flour absorbs more liquid than all-purpose flour, so you may need to adjust the quantities or add a bit more moisture to the dough if it appears too dry.
1 tbsp ground cinnamon – Use Ceylon cinnamon when you can!
1 tbsp ground ginger – the key ingredient in gingerbread spice mix! If you like your gingerbread men not so spicy you can reduce the amount of ginger.
1 tsp ground cloves
1/4 tsp grated nutmeg
optional:
Confectioners’ sugar for dusting or to make icing
If using your own gingerbread spice mix, use 2 tbs for this recipe!
You will need:
A handheld beater is useful. A stand mixer with a paddle attachment works fine, but you will need to triple the recipe. This recipe is easy to whip up, so I like to make small batches, and a wooden spoon is sufficient.
Method
This recipe focuses on individual shortbread cookies, and the trick is to set their shape swiftly in a hot oven to prevent the butter from causing the cookie dough to spread.
Preparing the cookie dough:
1. Cream butter and sugar together in a large bowl using a handheld mixer or by stirring vigorously with a wooden spoon.

When creaming butter and sugar, the aim is to dissolve the sugar in the butter so it will be evenly dispersed in the cookie dough.
2. In a small bowl, prepare your spices, grating the nutmeg finely.

3. Measure out the flour in a separate bowl and sift it into the creamed butter. Add the spices to the flour mixture and mix gently until combined. Add a teaspoon or two of water if the dough seems too dry.
Use a low speed if using a mixer!


A common mistake when making shortbread is overworking the dough and incorporating too much flour. The less you work shortbread dough, the more crumbly and melt-in-your-mouth your shortbread cookies will be.
4. Use your hands to form a long sausage shape and wrap it in plastic wrap or parchment paper before placing it in the refrigerator for 30 minutes.

-If making shortbread fingers, form a disk with the dough before wrapping and resting in the refrigerator. You can later roll out the dough and slice it into rectangles.

Putting the dough in the fridge before baking serves to maintain the shape of the shortbread during the cooking process. When exposed to the heat of the oven, the butter in the mixture melts, causing the dough to spread. However, chilling it before baking minimizes this effect, which is especially crucial when baking individual biscuits.
Baking the cookies:
1. Preheat the oven to 190°C / 370°F and line a baking sheet with parchment paper.
2. Cut the dough into 1/4 inch rounds and place on the prepared baking sheets with plenty of space between cookies.

If making shortbread fingers: On a lightly floured surface, gently roll out the dough to 1/4 inch thick and cut cookies using a sharp knife. Score the surface for even baking and a classic shortbread look.



If the dough becomes soft, you can place it in the refrigerator for a second chill before baking.
3. Bake cookies for 10-12 minutes or until the edges are turning golden brown

Shortbread cookies usually turn a pale golden brown when they are done, but it can be tricky to tell the color with the added gingerbread spices. Watch for a gentle golden hue along the edges and a firm, set texture on the top. But be cautious not to overbake as it affects the buttery flavor of the shortbread. These cookies will firm up as they cool! Perfect shortbread should have a soft and tender texture but be slightly crisp when you bite into it.
Cool on the baking sheet before transferring to a wire rack to set completely.


Decorate with icing or simply a shake of confectioner sugar.

Storage
Store in an airtight container in a cool place for 7 days or in the refrigerator for up to 10 days.
Variations

-Enjoy your buttery gingerbread shortbread cookies as they are, or if you feel fancy, you can dip them in melted semisweet chocolate, or why not white chocolate? It’s helpful to chill your cookies in the freezer for 20 minutes before dipping them in dark chocolate.
-If you enjoy a more spicy ginger flavor, you can add another teaspoon of ground ginger to the recipe.

Hi, I’m Holly. Welcome to my site!
I love sharing my knowledge of foraging and simple, back-to-basics cooking so you’ll find some great recipes here, many inspired by my life in Sweden and my Irish roots.
I’m also a potter, passionate about connecting with other artists so you’ll also find inspiring interviews with fellow potters from around the world!
Whether you love pottery or simply looking for a new recipe, I hope you’ll find inspiration here!
Gingerbread Shortbread Cookies (Easy Recipe)

Buttery and sweet with warm gingerbread spices, these Gingerbread Shortbread Cookies are so delicious and incredibly easy to make! They come together in minutes and make simple melt-in-your-mouth cookies.
The dough can also be prepared ahead of time and stored in the refrigerator so you can offer freshly baked gingerbread shortbread cookies to any unexpected guests this holiday season!
Ingredients
- 1/4 Cup/ 55g White sugar
- 1stick/125g Unsalted butter - softened!
- 1 1/3 cups/ 170g All purpose flour -
- 1 tbsp ground cinnamon
- 1 tbsp ground ginger
- 1 tsp ground cloves
- 1/4 tsp grated nutmeg
Instructions
- You will need:
A handheld beater is useful. A stand mixer with a paddle attachment works fine, but you will need to triple the recipe. This recipe is easy to whip up, so I like to make small batches, and a wooden spoon is sufficient.
If using a
Preparing the cookie dough:
1. Cream butter and sugar together in a large bowl using a handheld mixer or by stirring vigorously with a wooden spoon.
2. In a small bowl, prepare your spices, grating the nutmeg finely.
3. Measure out the flour in a separate bowl and sift it into the creamed butter. Add the spices to the flour mixture and mix gently until combined. If the dough seems too dry, add a teaspoon or two of water.
Use a low speed if using a mixer! The less you work the dough, the more crumbly and melt-in-your-mouth your shortbread cookies will be.
4. Use your hands to form a long sausage shape and wrap it in plastic wrap or parchment paper before placing it in the refrigerator for 30 minutes.
-If making shortbread fingers, form a disk with the dough before wrapping and resting in the refrigerator. You can later roll out the dough and slice it into rectangles.
Baking the cookies:
1. Preheat the oven to 190°C and line a baking sheet with parchment paper.
2. Cut the dough into 1/4 inch rounds and place on the prepared baking sheets with plenty of space between cookies.
- If making shortbread fingers: On a lightly floured surface gently roll out the dough to 1/4 inch thick and cut cookies using a sharp knife. Score the surface for even baking, and a classic shortbread look.
If the dough becomes soft, you can place it in the refrigerator for a second chill before baking.
3. Bake cookies for 10-12 minutes or until the edges are turning golden brown
Notes
Shortbread cookies usually turn a pale golden brown when they are done, but it can be tricky to tell the color when we have added the gingerbread spices. Watch for a gentle golden hue along the edges and a firm, set texture on the top. But be cautious not to overbake as it affects the buttery flavor of the shortbread. They will firm up as they cool! Shortbread should have a soft and tender texture but be slightly crisp when you bite into it.
Store in an airtight container in a cool place for 7 days or in the refrigerator for up to 10 days.
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