This post may contain affiliate links. For more information, see our privacy policy.
Look what I found while taking a walk yesterday! Well, maybe in my dreams! But then again, I guess cookies along the way would defeat the purpose of taking a brisk walk on a cool, crisp autumn day, wouldn't it? Oh well a girl can imagine, right?
Seriously, these Ginger-Studded Brown Sugar Shortbread cookies are a fun spin on the traditional shortbread variety.I decided to make my tried-and-true shortbread with a fall-ish twist; I simply used brown sugar instead of white, added candied ginger (finely chopped) and other fall spices, then finished them off with a sprinkle of crunchy raw (turbinado or Demerara) sugar instead of white. They turned out quite delicious and the house smelled amazing as they baked!
Oh, and speaking of walks, we took a lovely hike on Sunday at our local lake. There were no cookies strewn on the path, but what we saw was even more spectacular. I have to share a few of Scott's pics with you - God has surely blessed us with an incredibly beautiful world to pass through!
Ginger-Studded Brown Sugar Shortbread
¾ cup butter, softened
¼ cup shortening, softened
½ cup brown sugar
¼ cup powdered sugar
2 cups flour
1 tablespoon finely chopped crystallized ginger
¼ teaspoon nutmeg
1 teaspoon cinnamon
½ teaspoon cloves
pinch of salt
1 teaspoon vanilla
turbinado or raw sugar, for sprinkling
1. Preheat oven to 350˚F. Line 2 sheet pans with parchment paper.
2. Cream butter, shortening and sugars until fluffy.
3. Add flour, ginger, nutmeg, cinnamon, cloves, vanilla and salt and mix until blended. Place dough on a large piece of plastic wrap*, wrap well and refrigerate for 30 minutes.
4. Roll out on a well-floured surface to a ¼ inch thickness. Cut out desired shapes and place on a prepared sheet pans. Sprinkle generously with turbinado sugar.
5. Bake at 350˚F for 10 to 14 minutes or until light golden. Remove from pan and let cool on paper towels or newspaper. Gather scraps of dough into ball and reroll and proceed with cutting and baking. Store in airtight container or freeze.
*If I'm feeling lazy or in a pinch for time (quite often) I just divide this dough in half, press it into two 9 inch cake pans, sprinkle with sugar and bake until golden brown. Let it cool for just a minute or two, then flip out of the pan and cut with a sharp knife into wedges. These make a delicious dessert with a scoop of ice cream!
Coleeen says
Hi Chris!
I'm going to give these a try, can you tell me, why did you decide to add shortening instead of all butter? It feels 'wrong' somehow not to be all butter, but I know you experiment all sorts of ways and am curious what change happens with the shortening?
Cheers!
Chris Scheuer says
Hello Coleen! Wow, you found a really old (but really good) recipe 🙂
Regarding the shortening, I've found that in certain recipes, a small portion of shortening keeps the cookies really crisp. You could go with all butter though if you wanted, and they would still be delish! I've done it both ways.
Sam Hoffer @ My Carolina Kitchen says
What amazing cookies Chris. I love the crystallized ginger idea. Your fall photos are just gorgeous. We do have a lot of blessings to count.
Sam
overtimecook.com says
These cookies look delicious, and your pictures are incredible! Makes me want to go walk through some woods and photograph the leaves. 🙂
renee @ Singing With Birds says
Such pretty cookies and I bet they taste especially good with the brown sugar!
Christy says
Yeah, Praise the Lord for all His WORKS!:)
I love the sound of your shortbreads, I am sure they taste as heavenly as they looked!:)
What an amazing collection of scenery at your place, I wished we have this here too!!;)
MyFudo™ says
Very lovely pictures! Your cookies are making me excited too. Spiced varieties are the ones I do not often make. I am ready to try this out. I will let you know how I do. They really look delicious. Thanks for sharing a relaxing post!
Paula {Salad in a Jar} says
One can never have too many variations of shortbread cookies. I know you agree.
Gorgeous views where you live. Wow!
Mary says
I love shortbread and your additions will make it really special. I loved your photos today. I hope you have a great day. Blessings...Mary
Russell at Chasing Delicious says
These cookies look so scrumptious. Perfect for fall. And look at all those lovely fall photos.
Kelly Mulcair Registered Nutritionist. Content © 2011 Trinity Nutrition. says
Just saw these beauties on Tasteologie 😉 Love your fall photos Chris...
Kelly Mulcair Registered Nutritionist. Content © 2011 Trinity Nutrition. says
Just saw these beauties on Tasteologie 😉 Love your fall photos Chris...
Ginny says
i LOVE your pictures of the fall leaves! And the cookies look so good, especially with a glass of cold milk! And yes, you DID fool me with the three lily soup below, I actually thought there were tiger lilies and others in it, duh!! Your blog is lovely, I like to recipes, photos, and spiritual theme!
France@beyondthepeel says
HI Chris, Thank you for stopping by beyond the peel. It allowed me to follow you back here and find this fabulous recipe. Sugar cookies are my husbands ultimate favorite cookie! and I think the twist on the flavor is great.
Heather Schmitt-González says
These sound amazing...and they have my favorite flavors ever that you find in a cookie...nice and spiced. I think I'm going to have to try them. Thank you 😀
Sook says
Shorbread cookies are my favorite! These look so good.
Cathy at Wives with Knives says
I love your addition of crystallized ginger to your recipe. It's one of my favorite holiday ingredients. Autumn is spectacular this year in my area too. Your photos are wonderful.
Inside a British Mum's Kitchen says
What a beautiful post - I felt so uplifted after reading it 🙂 The cookies are so pretty and sound delicious
Mary x
Lynn says
Yum! I love crystalized ginger. I have gingersnap cookie dough with crystalized ginger in my fridge waiting to be rolled into balls. I doubt my cookies will be as pretty as yours though!
Catherine says
The pictures are beautiful. How lovely to walk in such a beautiful setting. The cookies sound perfect for fall. Blessings, Catherine xo
The Café Sucré Farine says
Thanks Sam, I certainly will do that! If you come to Raleigh we could have a cup of coffee together and I could point out some really fun culinary treats for you!
Sam @ My Carolina Kitchen says
The brown sugar and ginger sound fabulous in these cookies. I love shortbread. It's so elegant and sophisticated for a cookie.
Your autumn photos are lovely. It's a pleasure to meet you too. I would love to meet you sometime. It's always nice to get to know other Carolina bloggers. When I'm over your way, I'll be sure to let you know. Please do the same if you find yourself in the mountains.
Sam
Sandra says
This shortbread screams fall! And the pictures are breathtaking. We really should be neighbors.
Claire @ Claire K Creations says
Wow what amazing photos! Those little leaves are adorable.
I think subbing brown sugar can only ever make a recipe better.