At least one cookie each Christmas must have ginger. These are a very simple shortbread made extra special by using J. D. Schrock’s butter ( for retail outlets around the state for the butter, cream, half-n-half, yogurts and all the various fat-content milk.) I made my own candied ginger last winter from the fresh ginger I loaded up from Grasshoppers Distribution (, but any store-bought candied ginger will do. Picking it up from the bulk foods aisle at Rainbow Blossom or other health-food stores is the best value.
November 01, 2013


  1. Combine flour, powdered sugar, ground ginger and salt in medium bowl. Combine crystallized ginger and 1 tablespoon sugar on work surface; chop finely.
  2. Using an electric mixer, beat butter in large bowl until light. Add lemon peel and extracts. Beat in crystallized ginger mixture. Beat dry ingredients into butter mixture in 4 additions.
  3. Transfer dough to floured work surface and divide in half. Roll each half into 2- by 1- by 6-inch round or rectangular log. Wrap in plastic and refrigerate 2 hours.
  4. Preheat oven to 325°. Lightly butter 2 large baking sheets or line them with parchment paper. Cut each dough log into ⅓-inch-thick cookies. Transfer cookies to prepared baking sheets, spacing 1 inch apart (cookies will spread slightly during baking). Bake cookies until edges are pale golden, about 24 minutes. (NOTE: My household likes these cookies with a little darker color to them, but many prefer them very pale. Th e cookies go from pale to dark quickly.) Cool cookies on baking sheets 3 minutes. Transfer cookies to racks to cool completely.

About this recipe

The dough for this cookie freezes beautifully if well wrapped in plastic. Let it thaw in the refrigerator for a few hours or overnight before baking. The cookies keep for over a week in an airtight container.


  • 2⅓ cups unbleached all-purpose flour
  • ¾ cup powdered sugar
  • 2 teaspoons ground ginger
  • ¼ teaspoon salt
  • ¼ cup coarsely chopped crystallized ginger (about 1½ ounces)
  • 1 tablespoon sugar
  • 1 cup (8 ounces) unsalted butter, room temperature
  • 2 teaspoons finely grated lemon peel
  • ½ teaspoon lemon extract
  • ½ teaspoon vanilla extract
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