Ginger Shortbread Cookies with White Chocolate Chips

These delicious ginger shortbread cookies are my go to cookies to make and gift during the holiday season. I love that they include traditional Christmas flavors, but done with a twist.

Wrapped in plastic wrap and a paper towel roll. Placing it in the paper towel roll helps keep the bottom round and not flat when you refrigerate the dough.

Before baking…

After!

Ginger Shortbread with White Chocolate Chips

Serves 40

Adapted from Alison Roman

Ingredients:

• 18 Tablespoons unsalted butter (2 sticks plus 2 Tablespoons), cubed

• 1/2 cup white granulated sugar

• 1/3 cup molasses

• 1 tsp ground ginger

• 1/2 tsp kosher salt

• 1 tsp vanilla extract

• 2 1/2 cups all-purpose flour

• 1 tsp ground cinnamon

• 1/4 tsp ground allspice

• 1 cup white chocolate chips

• 1 egg, lightly beaten

• Demerara sugar or raw turbinado sugar

• Maldon flaky sea salt

Directions:

1. Beat the butter, white granulated sugar, molasses, ground ginger, kosher salt, and vanilla with an electric mixer on medium-high speed until everything is combined and very light and fluffy, about 3 to 5 minutes. Make sure to stop and scrape down sides of bowl as needed using a spatula.

2. With mixer on low speed, slowly beat in the flour, ground cinnamon and ground allspice until just combined.

3. Add in the white chocolate chips and mix by hand until just combined.

4. Divide the dough in half and place one half in the center of a large piece of parchment paper. Fold the bottom half over the dough and use a bench scraper to press against the parchment paper to form a log. Repeat this process until your log is about 10 inches long and 1 1/2 inches in diameter. Wrap the log tightly in plastic wrap and place on a cut open paper towel roll. Repeat this process with the second half of dough.

5. Chill both logs in the refrigerator until firm, about 1 to 2 hours.

6. Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment paper.

7. Unwrap the chilled dough logs and brush with beaten egg.

8. Place the demerara sugar on a large plate and roll and coat each log in sugar.

9. Using a sharp knife, slice each log into 20 (1/2 inch thick) rounds.

10. Place cookies 1 inch apart on prepared baking sheets. Sprinkle Maldon flaky sea salt on top.

11. Optional: If your cookies have started to get too warm, put them in the refrigerator for 10-15 minutes before putting them in the oven. This will allow them to firm up and keep their shape when baking.

12. Bake until the edges begin to brown, about 10 to 12 minutes.

13. Let the cookies cool slightly, about 15 mins, before moving to a wire rack or eating.

14. Enjoy!