Triple Ginger Shortbread Cookies

February 16, 2016

Baking is somewhat therapeutic to me, so when my  mother made a request for Triple Ginger Shortbread Cookies I was definitely up for the challenge. The great thing about shortbread cookies is that the recipe is pretty basic. Flour, sugar and butter will get you the best buttery shortbread cookies in no time at all. Shortbread cookies can be tweaked to make about any flavor combo, so the possibilities are endless. So when I sat down to think of the multiple flavor combos that would go perfect with ginger I automatically thought of cinnamon.

Cinnamon and Ginger both contain great health benefits on their own, but together they make a great addition to your natural home remedy medicine cabinet. Ginger is great for inflammation, lowering blood pressure and helping with indigestion. While cinnamon is great for lowering blood sugar levels, reducing heart disease risk and possibly lowering cholesterol. Together these two spices give a great warming sensation to the body and a great aroma  when used in cooking.

So ginger and cinnamon lovers rejoice, this cookie has the right amount of sweetness and spiciness that will warm your hearts!

Check out the recipe below:

Triple Ginger Shortbread Cookies

  • 2 1/2 cup of Flour
  • 1 1/2 cup of Powdered Sugar
  • 2 sticks of Unsalted Sweet Cream Butter
  • 1/2 stick of Regular Salted Butter
  • 1/4 cup Ground Ginger
  • 1/4 cup Fresh Ginger grated or diced
  • 1/4 cup Candied Ginger
  • 1/4 cup Molasses
  • 1/4 cup Cinnamon
  • 1 teaspoon of Pumpkin spice (can be replaced with ground nutmeg)
  • Pinch of Salt
  • Dash of Vanilla Extract

In a large bowl, mix the dry ingredients together: flour, sugar, ground and candied ginger,  cinnamon  along with the additional spices and salt.

Gradually mix in the fresh ginger, butter, molasses and extract with a hand mixer until the mixture has a dough like consistency.

Gather and knead the dough with your hands until you can form a ball.  Wrap the dough in plastic wrap and let chill in the fridge for about 15 minutes(It can be left in overnight, let thaw for 10- 15 minutes before using).

Preheat oven to 350 degrees. Line baking trays with parchment paper.

On a floured surface, roll out the dough to a thickness of your liking. Cut into rounds or any shape you like (I personally  like them mini so I use a floured shot glass ). Place cookies onto the baking sheets and bake the cookies for 15 to 20 minutes, or until cookies are browned.

Remove from oven and let the cookies cool.

Happy Baking!

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