Imagine a cookie that's not just a treat, but a culinary adventure that dances between sweet sophistication and bold, spicy charm. These Ginger Studded Brown Sugar Shortbread cookies are about to revolutionize your baking game, transforming an ordinary afternoon into an extraordinary flavor experience. With a perfect balance of rich brown sugar, buttery texture, and the warm, zingy kick of crystallized ginger, these cookies are more than just a dessert—they're a moment of pure indulgence that will have everyone begging for your recipe!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: British
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup brown sugar
- 2 cups all-purpose flour
- 1/2 cup chopped crystallized ginger
- 1/2 teaspoon salt
Instructions
- Begin by gathering all your ingredients: 1 cup of softened unsalted butter, 1/2 cup of brown sugar, 2 cups of all-purpose flour, 1/2 cup of chopped crystallized ginger, and 1/2 teaspoon of salt.
- Preheat your oven to 350°F (175°C) to ensure it's ready for baking once your dough is prepared.
- In a large mixing bowl, cream together the softened butter and brown sugar using a hand mixer or a stand mixer on medium speed. Beat until the mixture is light and fluffy, which should take about 2-3 minutes.
- Once the butter and sugar are well combined, gradually add in the all-purpose flour and salt. Mix on low speed until the flour is just incorporated into the butter mixture. Be careful not to overmix, as this can lead to tough cookies.
- Next, fold in the chopped crystallized ginger using a spatula or wooden spoon. Ensure that the ginger is evenly distributed throughout the dough.
- Once the dough is ready, it will be slightly crumbly but should hold together when pressed. If it seems too dry, you can add a teaspoon of cold water to help bind it.
- Turn the dough out onto a lightly floured surface. Gently shape it into a disc, about 1 inch thick. Wrap the dough in plastic wrap and refrigerate for about 15 minutes to firm up.
- After chilling, remove the dough from the refrigerator and unwrap it. On a floured surface, roll out the dough to about 1/4 inch thickness.
- Using a cookie cutter of your choice, cut out shapes from the rolled dough and place them on a baking sheet lined with parchment paper. Ensure there is about 1 inch of space between each cookie to allow for spreading.
- Once all the cookies are cut out and placed on the baking sheet, you can optionally sprinkle a little extra brown sugar on top of each cookie for added sweetness and a nice texture.
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the edges are lightly golden. Keep an eye on them to avoid overbaking.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Once cooled, your Ginger Studded Brown Sugar Shortbread cookies are ready to enjoy! Store any leftovers in an airtight container at room temperature for up to a week.
Tips
- • Keep your butter at room temperature for the smoothest, creamiest mixing • Don't overwork the dough—mix just until ingredients are combined to maintain a tender texture • Chill the dough before rolling to prevent spreading and maintain crisp cookie shapes • Use high-quality crystallized ginger for the most intense flavor burst • For extra elegance, try cutting cookies into classic rectangular shortbread shapes • Allow cookies to cool completely to achieve the signature crisp shortbread texture • Store in an airtight container to maintain freshness and prevent them from becoming soggy
Nutrition Facts
Calories: 150kcal
Carbohydrates: 15g
Protein: 1g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 25mg
