Gingersnap Shortbread

Ginger, cinnamon, and cloves add spice to these pretty cookies. Cut out pretty designs to show off their simplicity and elegance.

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  • Makes: 16 cookies
  • Prep: 30 mins
  • Bake: 18 mins 325°F

Gingersnap Shortbread

Directions

  1. Preheat oven to 325 degrees F. In a large bowl, combine flour, powdered sugar, ginger, cinnamon, and cloves. Using a pastry blender, cut in the butter along with the molasses until it resembles fine crumbs. Knead until mixture forms a ball. Divide dough in half.
  2. Pat each half of dough into an 8-inch circle on a very large ungreased cookie sheet (or use two smaller cookie sheets). Use your fingers to make a scalloped edge on each round. Sprinkle each round with granulated sugar. Prick every inch or so with the tines of a fork. Cut each circle into 8 wedges (do not separate wedges). If desired, use a small heart-shaped cookie cutter to make impressions on each wedge.
  3. Bake for 18 to 20 minutes until bottom just starts to turn golden brown and center is set. Recut circle into wedges while warm. Transfer wedges to a wire rack; cool. Makes 16 cookies.

From the Test Kitchen

Layer shortbread between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days. Or freeze undecorated cookies for up to 3 months; thaw and decorate.

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