Ginger Shortbread Stars

Ginger Shortbread

This is by far my favorite new cookie recipe…ever! Winner of Tara’s favorite cookie to date award!

I was unsure if I would like the crystalized ginger but it is so amazing in this cookie. This cookie is quite simple but also elegant in a way when cut into shapes. I roll them thin and under bake them by a minute for a light and chewy cookie. However even the overdone (browned) cookies are still soooo good! I think I am going to have to make another batch soon, they are that good!

In this batch I sprinkled a few of the stars with white sugar sprinkles but they definitely do not need them as they are pretty as they are.

This recipe is adapted from one of my favorite authors Ina Garten. You can find the original recipe here.


  • 3 sticks unsalted butter, left at room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 3/4 cup minced crystallized ginger


  1. Preheat the oven to 350 degrees F.
  2. In your stand mixer, mix the butter and 1 cup of sugar on medium-low speed, just until they are combined.
  3. Add the vanilla and mix until combined. In another medium bowl, sift together the flour and salt.
  4. With the mixer on low, slowly add the flour mixture to the butter mixture and mix until the dough starts to come together. Add the ginger, then scoop out dough on to a surface generously dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  5. Roll the dough to your desired thickness and cut with shaped cookie cutter.
  6. Place the cookies on a silpat lined baking sheet.
  7. Bake for 20 to 25 minutes, until the edges start to brown.
  8. Cool and serve. Store in an air tight container.
Ginger Shortbread

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