Ginger and Spice Shortbread Diamonds
Indulge in the warm, aromatic flavors of "Ginger and Spice Shortbread Diamonds," a buttery, melt-in-your-mouth treat infused with the perfect blend of ginger, cinnamon, nutmeg, and cloves. This spiced shortbread recipe elevates a classic dessert with its cozy, holiday-inspired seasoning, while a sprinkling of coarse sugar adds a delightful crunch. With just 20 minutes of prep time, these elegant diamond-shaped cookies bake to golden perfection, making them an ideal choice for festive gatherings, tea-time indulgence, or thoughtful homemade gifts. Pair these spiced shortbread cookies with your favorite hot beverage for a truly comforting snack that will keep you coming back for more!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 227 grams unsalted butter
- 100 grams granulated sugar
- 270 grams all-purpose flour
- 30 grams cornstarch
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.25 teaspoon salt
- 2 tablespoons crystal or coarse sugar (optional, for sprinkling)
Directions
Step 1
Preheat the oven to 160°C (325°F) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, cream the unsalted butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Step 3
In another bowl, whisk together the all-purpose flour, cornstarch, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt until well combined.
Step 4
Gradually add the dry ingredients to the butter-sugar mixture. Mix on low speed until the dough comes together. It may seem crumbly at first, but keep mixing until it forms a cohesive dough.
Step 5
Transfer the dough to a lightly floured surface and gently press or roll it into a rectangle about 1 cm (1/2 inch) thick.
Step 6
Using a sharp knife or a pastry wheel, cut the dough into diamond shapes (or your preferred shape). Carefully transfer each piece to the prepared baking sheet, leaving about 1 cm between each.
Step 7
If desired, sprinkle the tops with crystal or coarse sugar for added texture and sweetness.
Step 8
Bake in the preheated oven for 25-30 minutes or until the shortbread is a light golden color around the edges.
Step 9
Remove the shortbread from the oven and allow it to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 10
Store the shortbread in an airtight container at room temperature for up to 1 week. Enjoy with tea, coffee, or as a standalone snack!
Nutrition Facts
| Serving size | (561.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2876.8 |
| Total Fat 197.9g | 0% |
| Saturated Fat 114.0g | 0% |
| Cholesterol 502.6mg | 0% |
| Sodium 633.4mg | 0% |
| Total Carbohydrate 264.0g | 0% |
| Dietary Fiber 9.8g | 0% |
| Total Sugars 26.1g | |
| Protein 30.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 121.0mg | 0% |
| Iron 13.2mg | 0% |
| Potassium 373.4mg | 0% |
Source of Calories