Nothing says winter HOLIDAYS like rosemary and ginger together in a decadent, hand-held dessert! Feel free to swoon over Ginger Rosemary Shortbread Cookies! Not too sweet and bursting with flavor, this adaptation of a classic shortbread cookie adds savory, herbaceous elements to the seasonal cookie table. With a handful of simple ingredients, these refreshing Ginger Rosemary Shortbread Cookies are sure to become a favorite this holiday season!
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Instructions
Make the Cookie Dough
In a large bowl, cream the softened butter, maple syrup and powdered sugar together using a hand mixer.
Sift the flour, salt and ground ginger into a separate bowl. Measure in the fresh rosemary. Whisk together, then sprinkle into the wet ingredients, stirring until the batter just comes together.
Place a long piece of plastic wrap on the counter.
Dollop the batter into the center of the plastic wrap to form a log shape.
Seal by folding the plastic wrap over the cookie batter, then roll to create a rounded cookie log.
Transfer the log to the refrigerator and chill for at least an hour.
Chill in the refrigerator for at least two hours. (I left mine overnight, and that was ideal.)
Make the Cookies
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.
In a small bowl, combine the granulated sugar and the ginger. Mix together using a fork or a spoon.
Remove the cookie log from the refrigerator.
Sprinkle the ginger sugar onto a flat surface, and roll the dough log over it until the outside is completely coated.
Using a pastry scraper, slice the dough into ½" thick cookies.
Place the cookies on the prepared baking sheet, leaving 1" around each cookie.
Once all the cookies have been sliced and placed on their baking sheet(s), transfer them to the freezer for a 10-minute chill.
Once chilled, transfer the baking sheet(s) to the preheated oven.
Bake 15-20 minutes, or until the tops are slightly golden.
Let cool on a wire rack, then enjoy!
Notes
Please note that the total time listed above includes the chilling time. These cookies should not take 2 hours and 30 minutes to make. ;)Adapted from my Toasted Pecan Shortbread Cookies recipe.