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Chocolate Ginger Shortbread

Chocolate Ginger Shortbread

Chocolate Ginger Shortbread

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Chocolate Ginger Shortbread
4.4 rating based on 12,345 ratings
4.4/5 (5)
Course: Cutout CookiesDifficulty: Medium



Chocolate and crystallized ginger combine to update this classic favorite.


  • 2 ounces bittersweet chocolate, chopped

  • 1 cup butter, softened

  • 1/2 cup instant-dissolving sugar (also known as fruit/berry sugar or superfine sugar)

  • 1 teaspoon vanilla

  • 2 cups all-purpose flour

  • 1 pinch salt

  • 1 cup finely (or coarsely) chopped crystallized ginger (see notes *)


  • In a heatproof bowl over a saucepan of hot (not boiling) water, melt chocolate, stirring occasionally. Remove from heat and let cool.
  • Meanwhile, in a large mixing bowl, beat butter with sugar until fluffy. Stir in chocolate and vanilla. Add flour and salt; stir until blended. Mix in chopped crystallized ginger.
  • Divide into 4 equal parts, wrap in plastic wrap and chill 2 hours or until firm.
  • Preheat oven to 300 F and line baking sheets with parchment paper.
  • Turn onto lightly floured work surface and roll out to 1/4″ thickness. Cut with cookie cutters and place cookies on prepared baking sheets.
  • Bake 30 minutes or until firm to the touch (if you used small cookie cutters, check doneness at around 20 minutes). Remove from oven and let cool for 2 minutes, then remove to wire racks to cool completely.
  • Yield depends on the size of your cookie cutters. Store in an airtight container at room temperature.


  • * if your ginger is not chopped fine enough, it may be harder to cut out with the cookie cutters. That said, you can get a nice burst of ginger flavor biting into a larger chunk of ginger, but knowing that this can make using the cookie cutter more difficult, try to cut around these chunks of you decide to chop more coarsely.
  • * If your ginger is very hard, soften it with a bit of hot water first, then chop it, but allow it to dry before using in the recipe.
  • I saw this recipe on an episode of the Canadian Living Cooks TV show back in the early 2000s. The recipe cannot be found on their website so I am so glad I jotted it down!


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(example: Sue in LA)
this is so good that im doing it for my b-day snack at school!there delisious!!
- A Baker
The ginger pieces tended to stick to the edges of the cookie cutter and tear bits out of the dough, which made cutting them a bit of a problem. The dough was very easy to work with otherwise. I did not have bittersweet chocolate, so I used 2 oz unsweetened chocolate and 1 Tbs extra sugar. I intend to use additional sugar next time; they could use more sweetness. I do like them, but I'm going to need to do some adjusting to get them just right.
- A Baker
great cookies they were awesome
- A Baker
This is a really interesting recipe. Don't confuse this with gingerbread; it's nothing like it. This is really a shortbread cookie. The crystallized ginger, a rather exotic ingredient, gives it a wonderful flavor of fresh ginger, not dried, but it doesn't permeate the entire cookie, it comes in bursts each time you bite into one of the pieces of ginger. I had trouble chopping my crystallized ginger into small enough pieces so I softened it with hot water for a couple of minutes; that worked fine. This is a rather grown up cookie for grown-up tastes. For a more refined look, I would make the cookies all one shape - all stars, or all round, rather than making them into Santas or reindeer. Next time I will also sprinkle them with some sanding sugar on top to make them glisten and look more festive.
- A Baker
this is a good rescipe my family loves them thanks
- brittany
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