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Ina Garten Ginger Shortbread

Ina Garten Ginger Shortbread recipe
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Buttery, crumbly shortbread with a warm, spicy kick from ground and crystallized ginger, offering a perfect balance of sweetness and heat in every bite.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened at room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon ground ginger
  • 1/4 cup crystallized ginger, finely chopped
  • 1/4 teaspoon kosher salt

Instructions

  1. Preheat oven to 325°F / 163°C. Line a 9-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal. This ensures even heat distribution and prevents sticking during baking.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the softened unsalted butter and granulated sugar. Beat on medium speed for 3-4 minutes until pale, fluffy, and well-creamed, scraping down the bowl once halfway. Creaming incorporates air for a tender, light crumb in the finished shortbread.
  3. Add the pure vanilla extract to the butter mixture and mix on low speed until just combined, about 30 seconds. Vanilla enhances the buttery flavor without overpowering the ginger, adding depth to the dough.
  4. In a separate medium bowl, whisk together the all-purpose flour, ground ginger, and kosher salt. Whisking aerates the flour for a lighter texture and ensures even distribution of spices and salt throughout the dough.
  5. With the mixer on low speed, gradually add the dry ingredients to the butter mixture in three additions, mixing until just combined after each addition. Avoid overmixing to prevent gluten development, which can make the shortbread tough instead of crumbly.
  6. Using a spatula, fold in the finely chopped crystallized ginger by hand until evenly distributed throughout the dough. This adds chewy texture and bursts of spicy-sweet flavor, complementing the ground ginger.
  7. Transfer the dough to the prepared baking pan. Press it evenly into the bottom with your hands or a flat-bottomed glass, ensuring it is compact and level for uniform baking and consistent thickness.
  8. Chill the dough in the refrigerator for 15 minutes. This firms up the butter, reducing spread during baking and yielding crisp, defined edges in the final shortbread.
  9. Bake in the preheated oven for 25-30 minutes, or until the edges are lightly golden and the center is set but not browned. Rotate the pan halfway through baking for even browning and to prevent hot spots.
  10. Remove the pan from the oven and let the shortbread cool in the pan on a wire rack for 10 minutes. The shortbread will continue to firm up as it cools, making it easier to handle without breaking.
  11. Using the parchment paper overhang, carefully lift the shortbread out of the pan. While still warm, cut into squares or bars with a sharp knife. Cutting while warm prevents crumbling and ensures clean edges.
  12. Allow the cut pieces to cool completely on the wire rack, about 1 hour. This ensures they crisp up properly and develop the classic shortbread texture before serving or storing.
  13. Once completely cooled, store the shortbread in an airtight container at room temperature for up to a week. For longer storage, see notes for freezing instructions.

Notes

Storage: Keep in an airtight container at room temperature for up to 1 week. Freezing: Place cooled shortbread in a single layer in a freezer-safe container or bag; freeze for up to 3 months. Thaw at room temperature before serving. Reheating: If desired, warm shortbread in a preheated 300°F / 150°C oven for 5 minutes to refresh crispness.

Nutrition

Keywords: Ina Garten ginger shortbread, ginger shortbread cookies, buttery shortbread recipe, spiced cookies, holiday baking, easy dessert, make-ahead cookies, ginger spice treats, American shortbread, cookie bars, baked goods, tea cookies

Find it online: https://inagartendishes.com/ina-garten-ginger-shortbread/