Ina Garten Ginger Shortbread is made with crystallized ginger, unsalted butter, sugar, pure vanilla extract, all-purpose flour, and kosher salt. This easy Ginger Shortbread recipe creates a delicious dessert that takes about 45 minutes to prepare and can serve up to 24 people.
ð§¡Why You’ll Love Ginger Shortbread Recipe
- Rich Flavor: The combination of buttery shortbread and spicy crystallized ginger creates a unique and delicious flavor.
- Perfect Texture: These cookies have a delightful crispness around the edges and a tender, melt-in-your-mouth center.
- Easy to Make: The recipe is straightforward and doesnât require any special equipment or techniques, making it accessible for all bakers.
- Great for Gifting: These cookies make excellent gifts for friends and family, especially during the holiday season.
- Versatile: You can easily customize the recipe by adding different spices or dipping the cookies in chocolate for a special touch.
ð§ Ina Garten Ginger Shortbread Ingredients
- 3/4 pound (3 sticks) unsalted butter, at room temperature
- 1 cup sugar, plus extra for sprinkling
- 1 teaspoon pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 3/4 cup minced crystallized ginger (dried, not in syrup)
ðªHow To Make Ina Garten Ginger Shortbread
- Preheat the Oven and Prepare Ingredients: Preheat your oven to 350 degrees F. Mix the butter and sugar in an electric mixer until combined. Add the vanilla extract to the mixture and mix again.
- Combine Dry Ingredients: In a separate bowl, combine the flour and salt.
- Form the Dough: Gradually add the dry ingredients to the butter mixture until the dough forms. Mix in the minced crystallized ginger until evenly distributed.
- Roll Out and Cut the Dough: Roll out the dough to 1/4 inch thickness. Cut the dough into circles and sprinkle with extra sugar.
- Bake: Bake for 20-25 minutes until the edges are golden brown.
ðRecipe Tips
- Use Room Temperature Butter: Make sure the butter is at room temperature to ensure it blends smoothly with the sugar, creating a creamy and consistent dough.
- Measure Flour Accurately: Spoon the flour into the measuring cup and level it off with a knife to avoid adding too much, which can make the cookies dense.
- Chill the Dough if Needed: If the dough is too soft to roll out, chill it in the refrigerator for 15-20 minutes to make it easier to handle.
- Even Thickness: Roll the dough to an even thickness of 1/4 inch to ensure that all cookies bake evenly and achieve the perfect texture.
- Watch the Baking Time: Keep an eye on the cookies while baking. Remove them from the oven when the edges are just starting to turn golden brown to avoid over-baking.
â What To Serve With Ginger Shortbread?
Ginger Shortbread goes well with a cup of hot tea, coffee, or a glass of milk. It can also be served alongside vanilla ice cream, fresh fruit, whipped cream, or a warm fruit compote for a delicious dessert.
ð How To Store Leftovers Ginger Shortbread?
- Refrigerate: Place the shortbread in an airtight container and store it in the refrigerator for up to 1 week.
- Freeze: Wrap the shortbread tightly in plastic wrap and place it in a freezer bag. Freeze for up to 3 months. To thaw, leave the shortbread at room temperature for a few hours before serving.
FAQ’S
What Type Of Sugar Should I Use For Sprinkling On Top?
Use granulated sugar for sprinkling on top of the shortbread to add a nice crunchy texture.
Can I Substitute Fresh Ginger For Crystallized Ginger?
No, fresh ginger is too moist and will change the texture of the shortbread. Stick to crystallized ginger for the best results.
How Do I Know When The Shortbread Is Done Baking?
The edges should be just starting to turn golden brown. The center will still look slightly pale but will firm up as it cools.
Why Is My Dough Too Crumbly To Roll Out?
If your dough is too crumbly, add a teaspoon of water at a time until it holds together better.
Why Do My Cookies Spread Too Much During Baking?
Chill the dough for 15-20 minutes before rolling out to prevent the cookies from spreading too much.
Why Is My Shortbread Too Hard?
Overmixing the dough can make the shortbread tough. Mix just until the ingredients are combined.
Ina Garten Ginger Shortbread Nutrition Facts
- Calories: 130
- Total Fat: 8g
- Saturated Fat: 4.5g
- Trans Fat: 0g
- Cholesterol: 35mg
- Sodium: 40mg
- Total Carbohydrates: 14g
- Dietary Fiber: 0g
- Sugars: 5g
- Includes: 6g
- Protein:Â 2g
More Ina Garten Recipes:
Ina Garten Ginger Shortbread
Description
Ina Garten Ginger Shortbread is made with crystallized ginger, unsalted butter, sugar, pure vanilla extract, all-purpose flour, and kosher salt. This easy Ginger Shortbread recipe creates a delicious dessert that takes about 45 minutes to prepare and can serve up to 24 people.
Ingredients
Instructions
- Preheat the Oven and Prepare Ingredients:Â Preheat your oven to 350 degrees F. Mix the butter and sugar in an electric mixer until combined. Add the vanilla extract to the mixture and mix again.
- Combine Dry Ingredients:Â In a separate bowl, combine the flour and salt.
- Form the Dough:Â Gradually add the dry ingredients to the butter mixture until the dough forms. Mix in the minced crystallized ginger until evenly distributed.
- Roll Out and Cut the Dough:Â Roll out the dough to 1/4 inch thickness. Cut the dough into circles and sprinkle with extra sugar.
- Bake:Â Bake for 20-25 minutes until the edges are golden brown.
Notes
- Use Room Temperature Butter:Â Make sure the butter is at room temperature to ensure it blends smoothly with the sugar, creating a creamy and consistent dough.
- Measure Flour Accurately:Â Spoon the flour into the measuring cup and level it off with a knife to avoid adding too much, which can make the cookies dense.
- Chill the Dough if Needed:Â If the dough is too soft to roll out, chill it in the refrigerator for 15-20 minutes to make it easier to handle.
- Even Thickness:Â Roll the dough to an even thickness of 1/4 inch to ensure that all cookies bake evenly and achieve the perfect texture.
- Watch the Baking Time:Â Keep an eye on the cookies while baking. Remove them from the oven when the edges are just starting to turn golden brown to avoid over-baking.