Buttery Ginger Shortbread Cookies

These buttery ginger shortbread cookies are crispy and crumbly, and are flavored with both candied ginger and vanilla. The ginger flavor is mild and sweet and the ingredient list is relatively short (for me, right?). I think they would make a lovely gift packaged in cellophane bags and tied up with a pretty ribbon.

While these were baking, my house smelled like Christmas.

Another nice thing about these cookies is that you can make them on impulse! No chilling of the dough is required. Okay, you do have to let the butter reach room temperature, but if you cut it into pieces, it reaches room temperature pretty quickly. Cookie gratification.

These were a huge hit in this house for both residents and visitors (grandkids! My favorite customers).

Recipe notes:

The recipe calls for superfine sugar. To make it, just pulse granulated sugar in a mini food processor a few times.
If you would like a stronger ginger flavor, you could add some powdered ginger to the dough.
To get the dough to lift off of the wax paper, roll it out, lift off the top piece, place it back onto the dough, flip the dough over between the two sheets of paper, remove the (now) top piece of paper, and cut the cookies with the cookie cutter. This method will keep the cookies from sticking.
If you'd like an even stronger ginger flavor, try this homemade ginger snap recipe.

The Creative Cookie Exchange is making cookies with ginger! Check out all of my friends' ginger cookies after the recipe.

Buttery Ginger Shortbread Cookies

Makes 24 cookies

Ingredients

2 sticks (16 tablespoons) unsalted butter, cut into cubes, room temperature

1/2 C superfine sugar

1/2 tsp vanilla paste

1/2 C finely chopped candied ginger

1/8 tsp fine sea salt

8 3/4 ounces (2 C) unbleached all purpose flour

Sanding or granulated sugar for sprinkling

Instructions

Preheat the oven to 350 degrees F and line two baking sheets with parchment paper. One of the oven racks should be in the middle of the oven.
Place the butter in the bowl of a stand mixer and mix it with the paddle attachment on medium for about a minute.
While continuing to beat the butter, slowly pour in the sugar, the vanilla, and the candied ginger. Mix for another 3 minutes, until the mixture is light and fluffy.
Reduce the speed of the mixer to low and add the salt. Then add the flour in thirds, mixing about 15 to 30 seconds between additions. The flour should be just incorporated. Don't over mix.
Gather up the dough and place it on a large piece of wax or parchment paper. Moosh the dough together and pat it into a rough circle.
Place another piece of wax/parchment paper on top of the dough, and roll it out, between the two pieces of paper, to 1/4 inch thick.
Cut the dough into 2 1/2 inch rounds with a scalloped or ruffled edge cookie cutter.
Place the cookies onto the parchment lined baking sheets.
Gather up and roll out the scraps and cut more cookies.
Bake the cookies, one sheet at a time, for about 12 to 13 minutes minutes, until the edges are beginning to brown.
When you remove the cookies from the oven, immediately sprinkle them with the sparkling or granulated sugar while the cookies are still hot.
Cool the cookies on the pan.
The cookies can be stored up to five days in an airtight container. They freeze quite well.

Recipe inspired by Sarabeth's Bakery

The theme this month is Ginger! Dried and ground, candied, fresh--if you like ginger in your cookies you have come to the right place! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links. You can also just use us as a great resource for cookie recipes--be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made: