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Gingerbread Shortbread Cookies

Sue Lau
Prep Time 15 mins
Cook Time 18 mins
dough chilling time 30 mins
Course Cookies, Dessert
Cuisine English, European


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


  • 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


  • 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.


From the kitchen of palatablepastime.com