Go Back
+ servings
Ginger shortbread cookies are soft and buttery with a tang of ginger,

Chocolate Dipped Ginger Shortbread

These slice and bake shortbread cookies are perfect for Christmas! Ginger is added to the shortbread dough and the cookie is then dipped in chocolate!
Servings 18 cookies
Author Dorothy Kern


  • 1/2 cup unsalted butter softened
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons lightly dried ginger
  • 3 ounces bittersweet chocolate


  • Cream butter and powdered sugar in the bowl of a stand mixer (or using a hand mixer). Add vanilla and mix, scraping the bowl a few times to make sure that the butter and powdered sugar are completely incorporated. Mix in salt and flour until combined, then stir in the ginger. Note about the ginger: you can muddle the ginger before adding it or not, your choice. I did a combination of both.
  • Turn out dough onto a sheet of waxed paper. Form dough into a 9” log and roll up in the wax paper sheet. Chill for 30 minutes.
  • Preheat oven to 350°F. Line a cookie sheet with parchment paper or a silpat baking mat.
  • Unroll the log of shortbread dough and slice into 18 rounds. Place cookies on prepared cookie sheet (they will not spread much).
  • Bake for 9-12 minutes, until they start to turn golden, depending on how soft you want them. I cooked mine 10 minutes for a pillowy soft shortbread, but if you want it more cooked then bake them an additional 2 minutes or so. Cool completely before dipping.
  • To dip, melt chocolate in a small bowl according to package directions. Dip half of each cookie in the chocolate and place it on a wax paper (or silpat) lined cookie sheet. Chill to set. Store cookies at room temperature for up to 3 days or freeze for up to one month.