Browned Butter Ginger Shortbread
Elevate your cookie game with these Browned Butter Ginger Shortbread cookies, a delightful fusion of nutty, caramelized butter and the zesty warmth of fresh ginger. Perfectly tender and crumbly, these shortbread cookies are crafted with a heavenly combination of browned butter, a hint of spice from both ground and fresh ginger, and just the right amount of sweetness from granulated and light brown sugar. Their rich flavor and melt-in-your-mouth texture come together effortlessly with a no-fuss slice-and-bake method, making them a dream for both novice and seasoned bakers. Ideal for holiday gatherings or a cozy treat alongside tea or coffee, these cookies bring sophistication and comfort to any occasion. Enjoy the irresistible aroma and timeless flavor of Browned Butter Ginger Shortbread, a must-try addition to your baking repertoire!
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 100 grams granulated sugar
- 50 grams light brown sugar
- 15 grams fresh ginger, finely grated
- 260 grams all-purpose flour
- 20 grams cornstarch
- 1 teaspoon salt
- 1 teaspoon ground ginger
Instructions
1. Begin by browning the butter. Place the unsalted butter in a medium-sized saucepan over medium heat. Allow it to melt and cook, stirring frequently, until it turns golden brown and emits a nutty aroma. This process will take about 5–7 minutes.
2. Remove the browned butter from the heat and pour it into a heatproof mixing bowl. Let it cool for about 10 minutes.
3. Once the butter has cooled slightly, add the granulated sugar and light brown sugar to the bowl. Whisk together until smooth.
4. Stir in the finely grated fresh ginger until evenly combined with the butter and sugars.
5. In a separate bowl, whisk together the all-purpose flour, cornstarch, salt, and ground ginger.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Avoid overmixing to maintain a tender shortbread texture.
7. Divide the dough in half and shape each portion into a log about 2 inches (5 cm) in diameter. Wrap the logs tightly in plastic wrap and refrigerate them for at least 1 hour, or until firm.
8. Preheat the oven to 325°F (160°C) and line two baking sheets with parchment paper.
9. Remove the dough logs from the refrigerator and slice them into 1/4-inch (6 mm) thick rounds. Arrange the rounds on the prepared baking sheets, leaving a small gap between each cookie.
10. Bake in the preheated oven for 18–20 minutes, or until the edges are just beginning to turn golden.
11. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
12. Serve the Browned Butter Ginger Shortbread with tea or coffee, or store in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
3255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.5 g | 252% | |
| Saturated Fat | 113.4 g | 567% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 2413 mg | 105% | |
| Total Carbohydrate | 370.2 g | 135% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 151.0 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 421 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
