Stamped shortbread cookies spiced with gingerbread spices make a festive addition to any holiday or Christmas cookie jar.

Gingerbread Shortbread Cookies

By Sue Lau | Palatable Pastime

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My recipe of the day is for gingerbread shortbread, a version of shortbread cookie with gingerbread spices in it. It differs from some other ginger cookies by the composition of ingredients.

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I wanted to make this one with a cookie stamp I had seen, since it had the appropriate shape for the gingerbread man. You can get one like it here:

Baking Tips

It has silicone so does not stick, unlike wooden cookie molds, is easier to use than a ceramic mold, and works quickly and easily provided the dough is nicely chilled.

I cut my cookies to quarter inch, and they will smoosh lightly with the stamp. So if you are not using a stamp, note that with the initial thickness, it will take slightly longer to bake (if you are just using cutters) since it won’t be pressed slightly thinner.

In any case, you would bake your cookies until firm and lightly browned at the edges, as the general rule of thumb for shortbread. If you do something like pressing the dough into a square mold, the thickness might be quite different.

If when using the stamp, the cookies don’t peel off with gentle care, chill the dough longer or make sure it isn’t rolled too thin.

On Decor

The cookies resulted with a nice design, and I didn’t think it needed anything else. If you did want to add more, you could turn them over after they cool and paint the bottoms with an icing that dries hard. I am watching my sugars a bit so didn’t go that far. Obviously you probably don’t want to cover the top. Unless you ice it ever so delicately maybe using a toothpick for those tiny holes. I don’t have that much patience. LOL!

Cookie Inspiration

Besides, these are sort of  inspired by Walkers gingerbread shortbread, which have little gingerbread men that are not  iced, but simply done. All the wow factor is in the flavor.

Treacle is a British product, as is the Lyle’s golden syrup. I have listed sub options in the recipe. There is a slight change in flavor in the treacle to the molasses. The golden syrup tastes a lot different than other syrups so try to get that if you can. You can tell the difference.

Otherwise these are easy to make and a welcome addition to my holiday cookie tins. I hope you enjoy.

We’re sharing gingerbread themed recipes for National Gingerbread Cookie Day:

• Candied Ginger-bread Snaps by Culinary Adventures with Camilla
• Cranberry Gingerbread Upsidedown Cake by Cheese Curd In Paradise
• Gingerbread Bars with Cream Cheese Frosting by Hezzi-D’s Books and Cooks
• Gingerbread Biscotti by Sweet Beginnings
• Gingerbread Bundt with Cookie Butter Frosting by A Day in the Life on the Farm
• Gingerbread Cheesecake Dip by Kate’s Recipe Box
• Gingerbread Hot Cocoa by Our Good Life |
• Gingerbread Shortbread by Palatable Pastime (You are Here!)
• Gingerbread Waffles by Caroline’s Cooking
• Pogen’s Ginger Snaps (Copycat) by Karen’s Kitchen Stories

Gingerbread Shortbread Cookies

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Gingerbread Shortbread Cookies

Gingerbread Shortbread Cookies

Sue Lau

4.77 from 13 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 18 minutes mins

dough chilling time 30 minutes mins

Course Cookies, Dessert

Cuisine English, European

Equipment

• 3-inch ring cutter, 3 inch cookie stamp, parchment paper

Ingredients

  

• 1 cup soft unsalted butter
• 3/4 cup granulated sugar
• 3 tablespoons black treacle syrup (or sub molasses)
• 1 tablespoon golden syrup (or sub light corn syrup)
• 1 teaspoon vanilla extract
• 2-1/4 cups all-purpose flour
• 4 teaspoons ground ginger
• 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt

Instructions

 

• Cream together the butter and sugar until smooth, then add in the treacle, golden syrup and vanilla.
• Add in the flour, ginger, cinnamon and salt and mix into a smooth dough.
• Roll out dough between layers of parchment to 1/4-inch thick on a cookie sheet and refrigerate on the sheet for 30 minutes.
• While dough is chilling, preheat the oven to 375F.
• Use a 3-inch round cutter to cut out circles of dough and use a cookie press to imprint a design.
• Bake cookies for approximately 18 minutes or until firm and lightly browned at the edges.
• Cool completely on the pan.
• Repeat with any remaining dough.

Notes

From the kitchen of palatablepastime.com

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