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Ginger Shortbread Cookies

Ginger Shortbread Cookies




3 dozen cookies


2 bhours 20 minutes


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  • 3 cups flour
  • 1 cup brown sugar
  • 1/4 cup Fleischmann's® Corn Starch
  • 1-1/2 tablespoons orange peel
  • 1 tablespoon ground ginger
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons molasses
  • 1 tablespoon water
  • 1 egg
  • 1 cup cold butter, cut into 1-inch pieces
  • Icings and Decorations



  1. Mix flour, sugar, corn starch, orange peel, ginger, pumpkin pie spice, baking soda and salt in a large mixing bowl. Whisk molasses, water and egg in a small bowl; set aside.
  2. Cut butter into flour mixture using a pastry blender or 2 knives until the mixture resembles coarse meal. Pour molasses mixture over flour; beat with mixer until dough forms a ball. Knead for 2 to 3 minutes until smooth. Divide in half, wrap in plastic wrap. Chill a minimum of 2 hours.
  3. Preheat oven to 350°F. Roll dough on lightly floured surface to 1/4-inch thickness. Cut with cookie cutters. Place on baking sheets.
  4. Bake for 11 to 13 minutes. Cool on wire racks.
  5. Decorate as desired with icings, sugars and sprinkles.


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