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Ginger-Orange Shortbread Cookies

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
  1. Preheat oven to 350F.
  2. Combine powdered sugar and crystalized ginger in a bowl. Whisk together.
  3. 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.
  4. Add the flour a little bit at a time and mix until well combined.
  5. Add the egg yolks one at a time and mix until fully incorporated and the dough sticks together during mixing.
  6. Form the dough into a disk and chill in the refrigerator until firm (or freeze for later use).
  7. Roll the dough between sheets of parchment or plastic wrap until about 1/2 to 3/4 of an inch thick.
  8. Cut into desired shapes and coat with sugar.
  9. Bake cookies for 10 t0 15 minutes (depending on thickness) until just barely golden at the edges.
  10. Cool on a rack for 10 minutes
Recipe Notes

(adapted from I Love Milk and Cookies)