Sometimes the simple recipes are the best. I think that’s why I love these ginger-orange shortbread cookies so much.
They’re simple, they’re tasty, and they’re pretty. That’s just about the perfect kind of cookie for the busy holiday season.
While I love classic plain shortbread, a little holiday pizzazz is always a fun touch.
These ginger-orange shortbread cookies are perfectly balanced with a touch of zing from the candied ginger, and a light and bright citrus flavor from a bit of orange zest. They have just the right amount of crumble, and don’t spread at all in the oven, which makes them perfect for cutting with cookie cutters.
Because the candied ginger isn’t quite as strong as fresh ginger, I like slightly larger chunks. That way I know I’ll get a few extra flavorful bites in each cookie.
But, if you and your guests don’t like a strong ginger flavor, you can easily reduce the strength of the ginger flavor. Just chop the candied ginger into smaller pieces or pulse it in a small grinder for finer chunks.
Either way these ginger-orange shortbread cookies are delish!
These cookies don’t really need anything else to be fantastic. But I thought I’d take things up a notch and dip a few in some dark chocolate. A nice thin layer is all you need. Too much and the cookie can become a bit of a mouthful. That said, my coworkers and kids had no problem finishing off the whole batch.
It’s a good thing these are so easy to make. I just might have to whip up another batch before Christmas!
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These ginger-orange shortbread cookies put a flavorful holiday twist on a flaky, delicious classic cookie. They are perfect for cut-out cookies or dipped in chocolate!
- 3/4 cup powdered sugar
- 1/4 cup chopped crystallized ginger
- 9.75 Tbsp unsalted butter cut into cubes
- 2 tsp orange zest
- 1 3/4 cup plain all-purpose flour
- 3 large egg yolks
- granulated or sparkling sugar for coating
- Preheat oven to 350F.
- Combine powdered sugar and crystalized ginger in a bowl. Whisk together.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, orange zest and flour/ginger mixture until light and fluffy.
- Add the flour a little bit at a time and mix until well combined.
- Add the egg yolks one at a time and mix until fully incorporated and the dough sticks together during mixing.
- Form the dough into a disk and chill in the refrigerator until firm (or freeze for later use).
- Roll the dough between sheets of parchment or plastic wrap until about 1/2 to 3/4 of an inch thick.
- Cut into desired shapes and coat with sugar.
- Bake cookies for 10 t0 15 minutes (depending on thickness) until just barely golden at the edges.
- Cool on a rack for 10 minutes
(adapted from I Love Milk and Cookies)