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Twin Ginger Shortbread Cookies

If you love ginger, you will enjoy these rich shortbread cookies with both fresh and crystallized ginger. Chopped glazed walnuts add extra crunch, but regular walnuts can be substituted. Be sure to use a good-quality butter, as the flavor of it will come through. These are delicious with tea of any kind.

A stacked pyramid of shortbread cookies, studded with ginger and golden brown.


  • 1 C (230 g) unsalted butter, at room temperature
  • ½ C (96 g) sugar
  • ⅓ C (80 g) crystallized ginger, chopped
  • 1 T (14 g) ginger, grated
  • ½ C (58 g) prepared glazed walnuts, chopped
  • 2 C (250 g) flour
  • ¼ (1 g) tsp salt


Preheat oven to 350°F (177°C). Cream together butter and sugar until light and fluffy, about 2 minutes; add crystallized ginger, grated ginger and walnuts, mixing until incorporated. Add flour and salt; beat on low until mixture forms a dough. Using your hands, shape into 1⅓-inch balls; place 2 inches apart on an ungreased baking sheet. Using your fingers, press balls into thick disks. Bake until lightly browned, about 20 minutes. Cool on baking sheet 5 minutes; then transfer to a wire rack to cool completely. Store airtight up to 2 weeks.

  • Prep time: 10 minutes.
  • Cook time: 20 minutes.
  • Makes 2 dozen cookies.