Ginger Shortbread Cookies

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Perfect for Christmas time but switch cookie cutters for use at other holidays!

3 dozen cookies
3 cups flour
1 cup brown sugar
1/4 cup Fleischmann's® Corn Starch
1-1/2 tablespoons orange peel
1 tablespoon ground ginger
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons molasses
1 tablespoon water
1 egg
1 cup cold butter, cut into 1-inch pieces
Icings and Decorations

Mix flour, sugar, corn starch, orange peel, ginger, pumpkin pie spice, baking soda and salt in a large mixing bowl. Whisk molasses, water and egg in a small bowl; set aside.

Cut butter into flour mixture using a pastry blender or 2 knives until the mixture resembles coarse meal. Pour molasses mixture over flour; beat with mixer until dough forms a ball. Knead for 2 to 3 minutes until smooth. Divide in half, wrap in plastic wrap. Chill a minimum of 2 hours.

Preheat oven to 350°F. Roll dough on lightly floured surface to 1/4-inch thickness. Cut with cookie cutters. Place on baking sheets.

Bake for 11 to 13 minutes. Cool on wire racks.

Decorate as desired with icings, sugars and sprinkles.

Total Time
Chill Time 2 hours
Bake Time 11 to 13 minutes
LEAVE A review

Review from Beth
These look so good. Have to try these for the holidays!
Reply from Make Good: Enjoy!


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