Recipe Image

Ginger Shortbread Cookies

  • Beginner
  • 3 dozen cookies
Baking Success Or Baking Mess


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


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.

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.

Preheat oven to 350°F. Roll dough on lightly floured surface to 1/4-inch thickness. Cut with cookie cutters. Place on baking sheets.

Bake for 11 to 13 minutes. Cool on wire racks.

Decorate as desired with icings, sugars and sprinkles.

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