This is a Barefoot Contessa recipe with some very minor modifications. There were only 6 reviews and two were negative on the Food Network site but 6 reviews isn’t enough to pay attention to. We love ginger and I had ordered some diced crystalized ginger from Nuts.com and I love their stuff, the flavors are always great and everything is fresh. It’s really important to get good ginger so that you get that fresh, spicy aroma and taste. (No, I’m not selling or profiting from mentioning their stuff, I just use it and like it, so I might as well let you know!)
We loved these cookies. These shortbread are crumblier when the edges are darker, and chewier when baked lighter. Plus a little chew from the ginger. They had excellent flavor, even right out of the oven (Chris can never wait, he says he’s doing it for scientific purposes). They were very good after they had time to cool (the ginger bite is more subtle but comes up at the end) but they are even better the next day when the ginger permeates the cookie with more flavor and chewiness, so make these cookies 1 day ahead and you’ll be glad you did.
Makes about 36 cookies
- 3/4 lb (3 sticks) unsalted butter, room temperature
- 1 cup sugar (plus extra for sprinkling on top)
- 1 tsp pure vanilla extract
- 3 1/2 cups all purpose flour
- 1 tsp kosher salt
- 3/4 cup diced crystalized ginger (dry, not the stuff in syrup)
- Preheat the oven to 350 F
- Im medium bowl whisk flour and salt
- In bowl of electric mixer with paddle attachment beat the butter and 1 cup of sugar but don’t whip it, you just want them combined. Whipping the butter will ruin the cookie texture and the cookies will spread.
- Add vanilla and 2 tsp water and mix just until combined
- With mixer on low, slowly add flour mixture to the butter mixture until the dough starts to come together
- Add the ginger until just incorporated
- Dump it onto a lightly floured surface and shape into a flat disk
- Wrap in plastic and chill for 30 minutes (if you chill it longer you will need to let it sit out a bit so that you can roll it out but keep it cool and it will keep it’s shape)
- Roll the dough to 3/8 thick (mine were closer to 1/4″ but probably somewhere in the middle) and cut out the cookies with a round cookie cutter (mine was a 2 1/2 inch round)
- Place cookies on parchment on an ungreased baking sheet and sprinkle with sugar
- If you are baking two trays of cookies at once then bake the for about 20 minutes, until the edges just start to get golden – a single tray will brown faster so shorten the time. We like them on the lighter side so that they are chewier.
- Cool to room temperature, then store in an airtight container. Best served the next day for great flavor.