White Chocolate Ginger Shortbread

These White Chocolate Ginger Shortbread cookies have been a welcome addition to our cookies platter for the holidays for years.

Buttery, rich, melt-in-your-mouth cookies with a nice zing from candied ginger make these an excellent choice to add to your Christmas celebrations. Also, try our Candy Cane Cookies to add to that collection of must-make cookies.

How to Make White Chocolate Ginger Shortbread

Simple ingredients for this shortbread recipe are found easily in any grocery store. Candied ginger or crystallized ginger is common, although you may not have looked for it.

Crystallized ginger, compared to candied ginger, may be a bit more sugary as it is rolled in sugar after being cooked in a simple syrup.

Ingredients

All-purpose flour

Cornstarch

Salt

Salted butter

Sugar

Brown sugar

Candied ginger

Good quality white chocolate

Preheat oven to 325F. Prepare two baking sheets with parchment paper.

In a medium mixing bowl, whisk together the flour, cornstarch and salt. Set aside.

Using a stand-up or electric mixer with a paddle attachment, cream the butter and sugars together until light and fluffy.

With the mixer on low speed, add the flour in slowly and mix just until incorporated. Remove the bowl from the mixer and by hand mix in the candied ginger. You can add more than 1/2 cup of ginger if you really enjoy the flavor.

Roll the dough into 1 1/2 inch thick logs. Take a large piece of plastic wrap and wrap the logs well, refrigerate for at least one hour. At this point, you could also freeze the dough, wrap it further in foil.

Roll the log shapes as evenly as possible. This will give you a more uniform result.

Slice and lay the cookies out onto the prepared baking sheets, bake for 10-12 minutes until just golden. Cool on a cooling rack for at least 30 minutes or until completely cooled.

Melt the chocolate in a microwave-safe bowl, in the microwave at 30-second intervals, and stir until melted. Dip 1/3 to 1/2 the cookie in the chocolate and on wax paper or parchment paper, let harden.

Once fully dry, store in an airtight container in the refrigerator or freezer.

Why Do You Put Shortbread In The Fridge Before Baking?

Two reasons to let shortbread rest in the refrigerator. First, refrigerating any cookie dough will then not let the cookies spread too much by chilling the butter in the dough.

Secondly, it will help meld the flavors, which is great in this cookie with the ginger.

Is Stem Ginger The Same as Glace Ginger?

Glace ginger is another name for crystallized or candied ginger. Stem ginger differs as it is usually still in the syrup, so it wouldn’t work well in a cookie recipe like this as it is moist.

Likewise, fresh ginger wouldn’t be appropriate either. You need to have the dried ginger, but if you can’t get that and you are in a pinch, you can use powder ginger to taste.

I love the sugary and zingy taste from ginger in these cookies, and if you ever have an upset stomach, a little cup of tea and one of these cookies could just be the trick to calming it down.

What Is The Difference Between Scottish Shortbread And Regular Shortbread?

Typically Scottish shortbread will have a higher butter content and a lower amount of flour.

Shortbread cookies will have higher sugar and flour than traditional Scottish shortbread and can be baked and treated differently than cookies.

Normally Scottish shortbread is scored and then cut later into pieces, and also the technique of poking it with a fork lets out the additional steam that is created from the higher butter content. These methods aren’t needed with a cookie like this.

Scottish shortbread is typically crumblier than say a cookie version.

Other Holiday Treats To Add To Your Cookie Platter

Want to have fun baking this holiday season? 

Do you love holiday baking each year but need some new recipes to try to add to that cookie platter? Have you never baked before and want some fantastic recipes to try?

Whatever your reason for being here let me help you enjoy the holiday season with some yummy treats to give as gifts, serve for company or enjoy yourself. 

When you buy our eBook, you will get an introduction into holiday baking plus some great cookie tips and tricks. 

This eBook is filled with all you need to create a gorgeous cookie platter or lots of gift-giving. 

Plus there are recipes for 3 additional holiday bars! A secret gift from Santa!!

Here is a few recipes to show you the delights inside our eBook. 

• Best Ever Fruitcake Cookies
• White Chocolate Macadamia Nut Cookies
• Fudgy Chocolate Brownie Cookies
• Snowball Cookies

There are a total of 15 cookies and bar recipes for you to enjoy!! Get your copy today and start baking!!

Pin it HERE!!

Pin it HERE!!

Continue to Content

White Chocolate Ginger Shortbread

Yield: 40 cookies

Prep Time: 20 minutes

Cook Time: 15 minutes

Additional Time: 1 hour

Total Time: 1 hour 35 minutes

These buttery melt-in-your-mouth White Chocolate Ginger Shortbread cookies are a must for the holidays giving your taste buds a treat with zingy ginger! They are pretty with a dip of white chocolate and very simple to make.

Print

Ingredients

• 2 1/3 cups all-purpose flour
• 2/3 cup cornstarch
• Pinch of salt
• 1 1/2 cups salted butter, room temperature
• 6 Tbsp. sugar
• 6 Tbsp. tightly packed brown sugar
• 1/2 cup candied ginger, finely chopped
• 8 oz. good quality white chocolate, chopped

Instructions

In a medium bowl, whisk together the flour, cornstarch, and salt. Set aside.

Using a stand-up mixer with a paddle attachment, cream the butter and sugars together until light and fluffy.

Add the flour in slowly and just until incorporated. Remove the bowl from the mixer and by hand mix in the candied ginger. You can add more than 1/2 cup of ginger if you really enjoy the flavor.

Roll the dough into 1 1/2" logs, wrap well with plastic wrap and refrigerate for at least one hour. At this point, you could also freeze the dough, wrap it further in foil.

When ready to bake preheat your oven to 325 degrees F. Line two baking sheets each with parchment paper.

Slice into scant 1/4 inch thick rounds and bake for 12-15 minutes until just golden. (note it may take a little longer if the dough is very cold).

Remove the cookies from the baking sheet and cool on a cooling rack.

Melt the chocolate in a microwave-safe bowl, in the microwave heat at 30-second intervals, and stir until melted.

Dip 1/3 to 1/2 the cookie in the chocolate and on wax paper or parchment paper, let harden. If your kitchen is warm you may want to put the cookies in the refrigerator to harden the chocolate.

Once fully dry, store in an airtight container in the refrigerator or freezer.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Callebaut White Chocolate Chips by Cambie | 1,000 Count White Chips | Bake Stable and Chef Quality | Packaged Fresh in a Resealable Pouch (2 lb)
• 
  Wildone Baking Sheet & Rack Set [2 Sheets + 2 Racks], Stainless Steel Cookie Pan with Cooling Rack, Size 16 x 12 x 1 Inch, Non Toxic & Heavy Duty & Easy Clean
• 
  Next Organics Dried Crystallized Ginger 6 oz (Pack of 1)

Nutrition Information:

Yield: 40 Serving Size: 1
Amount Per Serving:Calories: 147Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 64mgCarbohydrates: 16gFiber: 0gSugar: 9gProtein: 1g

Recipe calculation was provided by Nutritionix and is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.