Ginger and Spice Shortbread Diamonds
Indulge in the warm, aromatic flavors of "Ginger and Spice Shortbread Diamonds," a buttery, melt-in-your-mouth treat infused with the perfect blend of ginger, cinnamon, nutmeg, and cloves. This spiced shortbread recipe elevates a classic dessert with its cozy, holiday-inspired seasoning, while a sprinkling of coarse sugar adds a delightful crunch. With just 20 minutes of prep time, these elegant diamond-shaped cookies bake to golden perfection, making them an ideal choice for festive gatherings, tea-time indulgence, or thoughtful homemade gifts. Pair these spiced shortbread cookies with your favorite hot beverage for a truly comforting snack that will keep you coming back for more!
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Recipe Information
Ingredients
- 227 grams unsalted butter
- 100 grams granulated sugar
- 270 grams all-purpose flour
- 30 grams cornstarch
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.25 teaspoon salt
- 2 tablespoons crystal or coarse sugar (optional, for sprinkling)
Instructions
Preheat the oven to 160°C (325°F) and line a baking sheet with parchment paper.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
In another bowl, whisk together the all-purpose flour, cornstarch, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt until well combined.
Gradually add the dry ingredients to the butter-sugar mixture. Mix on low speed until the dough comes together. It may seem crumbly at first, but keep mixing until it forms a cohesive dough.
Transfer the dough to a lightly floured surface and gently press or roll it into a rectangle about 1 cm (1/2 inch) thick.
Using a sharp knife or a pastry wheel, cut the dough into diamond shapes (or your preferred shape). Carefully transfer each piece to the prepared baking sheet, leaving about 1 cm between each.
If desired, sprinkle the tops with crystal or coarse sugar for added texture and sweetness.
Bake in the preheated oven for 25-30 minutes or until the shortbread is a light golden color around the edges.
Remove the shortbread from the oven and allow it to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store the shortbread in an airtight container at room temperature for up to 1 week. Enjoy with tea, coffee, or as a standalone snack!
Nutrition Facts
Calories |
2877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.9 g | 254% | |
| Saturated Fat | 114.0 g | 570% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 633 mg | 28% | |
| Total Carbohydrate | 264.0 g | 96% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 26.1 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 373 mg | 8% | |
*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.
