Ginger Shortbread

Name: Ginger Shortbread
Prep time: 2 h 20 min
Cook time: 25 min
Total time: 2 h 45 min
Cuisine: Chinese
Ingredients: 2 cup all-purpose flour; 1 tbsp ground ginger; ¼tsp ground cinnamon; ½tsp baking powder; ½tsp salt; 1 cup (2 sticks) unsalted butter (softened); ¼cup granulated sugar; ¼cup light brown sugar (packed); ⅓cup crystallized ginger (chopped); ½tsp lemon zest (grated)

Crispy outside and tender inside, these shortbread cookies deliver a sweet-and-spicy burst of ginger in every bite. Enjoy them with iced lemon tea or hot black tea.

2h 45m

Easy

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Ingredients

all-purpose flour 2 cup

ground ginger 1 tbsp

ground cinnamon ¼tsp

baking powder ½tsp

salt ½tsp

unsalted butter (softened) 1 cup (2 sticks)

granulated sugar ¼cup

light brown sugar (packed) ¼cup

crystallized ginger (chopped) ⅓cup

lemon zest (grated) ½tsp

Instructions

Mix dry ingredients

Sift together the flour, ground ginger, cinnamon, baking powder, and salt into a medium bowl; set aside.

Make dough

Using an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed for about 2 minutes until light and fluffy. Beat in the crystallized ginger and lemon zest until combined. Reduce the speed and add the flour mixture, mixing until just combined.

Shape and chill

Turn the dough out onto a work surface and form into an 18-inch-long log about 1½ to 1¾ inches in diameter. Cut the log into two 9-inch pieces. Wrap each piece in plastic wrap and refrigerate for at least 2 hours until firm (or up to 3 days).

Prepare oven

Adjust two oven racks to the center of the oven and preheat to 325°F.

Slice and bake

Unwrap the dough. Cut the logs into ⅜-inch-thick slices and arrange the cookies on ungreased baking sheets, spacing them 2 inches apart. Bake two sheets at a time, swapping positions halfway through, for 23 to 25 minutes, until the edges are pale golden. Transfer the cookies to a wire rack to cool completely.