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Ginger Shortbread with Molasses

If you like soft, buttery shortbread, you’ll love our festive version. These cookies aren’t fussy, but the molasses and spices give them an unmistakable holiday flair.

Ingredients

Scale
  • 2 cups flour
  • 1/2 cup icing sugar
  • 1 tsp ground ginger
  • 1 tsp cinnamon (optional)
  • 1/8 tsp ground cloves (optional)
  • 1 cup cold butter
  • ¼ cup Crosby’s Fancy Molasses
  • 1/41/2 cup diced (finely) candied ginger
  • granulated sugar for sprinkling

Instructions

  1. Preheat oven to 325 F. Combine flour, powdered sugar, and spices in a large bowl.
  2. Cut in butter with a pastry blender or your fingers, until mixture resembles fine crumbs.
  3. With a fork or your hands mix in the molasses and candied ginger. Knead until mixture forms a ball and divide in half.
  4. Roll ¼ to ½” thick and cut into shapes.
  5. Prick with the tines of a fork, brush with a little milk and sprinkle with granulated sugar.
  6. Bake for 12-15 minutes or until bottoms just start to turn golden brown (be careful not to overcook)

Notes

Adapted from Threadbare Bakery blog.