Double Ginger Shortbread

November  3, 2015
1 Ratings
Photo by Serenity Myers
  • Serves 24
Author Notes

This recipe is my Mom and I's adaptation of an old Grasmere Gingerbread recipe given to us by a friend. This shortbread melts in your mouth with a tender crumb and has a warm spice from the fresh and ground ginger. It's most delicious eaten while still warm from the oven. —Serenity Myers

What You'll Need
  • 3 1/3 cups All-purpose Flour
  • 2 teaspoons Ground ginger
  • 1 teaspoon Baking soda
  • 1 teaspoon Cream of tarter
  • 1 teaspoon Salt
  • 1 cup Light brown sugar
  • 1 cup Softened salted butter (cubed)
  • 2 tablespoons Molasses
  • 1 tablespoon Fresh grated ginger
  1. Preheat oven to 300. Line a 9x13 glass casserole dish with parchment paper and then spray with cooking spray.
  2. Sift flour, ground ginger, baking soda, cream of tarter, and salt in a large mixing bowl.
  3. Then add brown sugar and whisk together.
  4. Add softened butter, molasses and grated ginger to bowl.
  5. Rub butter into mixture with fingers until it resembles very fine dry bread crumbs.
  6. Press mixture firmly into pan and make even. You can use the bottom of a cup or just your fingers to press it in. Once you press it in, it might crack in spots and still appear dry, but will be fine once it bakes up.
  7. Bake for 30 minutes. Allow to cool slightly (5 minutes) before cutting into squares or triangles. Removes pieces from pan when the bars are warm, not hot.

See what other Food52ers are saying.

  • Emily Davison
    Emily Davison
  • Renee B
    Renee B
  • Serenity Myers
    Serenity Myers

4 Reviews

Emily D. December 10, 2017
I did not like these. The dough was so dry that I added an egg. Sorry.
Serenity M. December 22, 2017
I’m so sorry these didn’t work out for you. The dough is supposed to be like bread crumbs and does seem dry, but that’s how it’s supposed to be. Once you press it into the baking dish, it holds together, but is fragile and may look dry still, but it all works out once it’s baked. I’ll edit the instructions on the recipe so it’s more clear. Thanks for your response.
Renee B. December 7, 2015
These sound really good, Serenity. I might try adding chopped crystalized ginger just before step 6 to make them a triple ginger cookie. My husband and I love ginger.
Serenity M. December 13, 2015
Thanks Renee! They are a family favorite! I've thought about adding crystallized ginger lots of times, but haven't. I'll have to try it! If you try these cookies, let me know what you think :)