#gingershortbread

These Buttery Ginger Shortbread Cookies combine buttery richness with spicy ginger flavor. Crystallized ginger adds a unique texture and an extra burst of ginger goodness. Ideal for any occasion or as a tasty accompaniment to your favorite tea or coffee.

Ingredients: 1 cup unsalted butter, softened. 2/3 cup granulated sugar. 2 teaspoons ground ginger. 1/2 teaspoon vanilla extract. 2 cups all-purpose flour. 1/4 teaspoon salt. 1/3 cup crystallized ginger, finely chopped. Additional granulated sugar, for sprinkling.

Instructions: Melt the butter and mix it with the sugar in a large bowl until the mixture is light and fluffy. Mix the ground ginger and vanilla extract into the butter mixture until everything is well mixed together. Add the all-purpose flour and salt slowly while mixing the ingredients together until a soft dough forms. Add the chopped crystallized ginger to the dough and mix it in well. Make a log out of the dough and cover it with plastic wrap. Put in the fridge for at least an hour, or until it gets firm. Set the oven to 350F 175C and heat it up. Put parchment paper on the bottom of a baking sheet. Cut the chilled dough into rounds of any thickness you want, then put them on the baking sheet that has been prepared. Add some more granulated sugar to the top of each cookie round. After the oven is hot, bake for 12 to 15 minutes, or until the edges are just beginning to turn golden. Cool the cookies for a few minutes on the baking sheet, then move them to a wire rack to cool all the way down.

Prep Time: 20 minutes

Cook Time: 15 minutes

These extra large ginger shortbread cookies are rich and spicy in flavor. Every bite has a delightful zing from the combination of ground ginger and chopped crystallized ginger. Ideal for holiday gatherings or whenever you crave a warm treat.

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 1 tablespoon ground ginger. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt. 1 cup unsalted butter, cold and cubed. 1 teaspoon vanilla extract. 2 tablespoons molasses. 1/4 cup crystallized ginger, finely chopped.

Instructions: Preheat the oven to 350F 175C. In a food processor, combine the flour, granulated sugar, ground ginger, cinnamon, and salt. Pulse to mix. Add the cold cubed butter to the food processor and pulse until the mixture resembles coarse crumbs. In a small bowl, mix the vanilla extract and molasses. Add this mixture to the food processor and pulse until the dough starts to come together. Add the finely chopped crystallized ginger to the dough and pulse a few times to distribute it evenly. Turn the dough out onto a lightly floured surface and knead it a few times until it comes together completely. Form the dough into a large disk and wrap it in plastic wrap. Refrigerate for at least 30 minutes. Roll out the chilled dough on a floured surface to about 1/4-inch thickness. Use cookie cutters to cut out your desired shapes and transfer them to a baking sheet lined with parchment paper. Gather the scraps, reroll, and cut out more cookies. Bake the cookies in the preheated oven for about 12-15 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Once the cookies are completely cool, you can optionally drizzle them with melted white chocolate for extra flavor and decoration. Enjoy your extra large ginger shortbread cookies with a cup of tea or coffee!

Prep Time: 20 minutes

Cook Time: 15 minutes

These Paleo ginger shortbread cookies are a delicious and healthier twist on the classic shortbread recipe. Made with almond flour, coconut flour, and natural sweeteners, they're perfect for satisfying your sweet cravings without the guilt.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup coconut sugar. 2 tablespoons arrowroot powder. 1 tablespoon ground ginger. 1/2 teaspoon cinnamon. 1/4 teaspoon sea salt. 1/2 cup coconut oil, melted. 1/4 cup maple syrup. 1 teaspoon vanilla extract.

Instructions: Set oven temperature to 325F 163C and place parchment paper on a baking sheet. Mix the arrowroot powder, ground ginger, cinnamon, coconut sugar, almond flour, and sea salt in a big bowl. To the dry ingredients, add vanilla extract, maple syrup, and melted coconut oil. Stir to form a dough. Place the dough onto the baking sheet that has been preheated. Using a rolling pin or your hands, flatten the dough to a thickness of about 1/4 inch. Cut shapes out of the dough with cookie cutters, or just cut it into squares or rectangles. Place the cookies in an arrangeable manner onto the baking sheet and bake for 12 to 15 minutes, or until the edges are browned. After taking the cookies out of the oven, allow them to cool for five minutes on the baking sheet before moving them to a wire rack to finish cooling. Enjoy these Paleo ginger shortbread cookies as a delicious treat once they've cooled!

Prep Time: 15 minutes

Cook Time: 15 minutes