Cookies can be prepared with tons of different ingredients. Most of these cookies will turn out sweet. But that doesn’t always have to be the case. There are also plenty of savory cookies you can nibble on. These Caraway Ginger Shortbread Cookies are somewhere in between. Sweet, but with a »savory« touch thanks to the caraway and ginger… it’s a bit difficult to describe. You have to try for yourself ;P
I always like to try something new when it comes to cookies. Cookies are normally quite easy and uncomplicated to prepare. It’s fun to try different ingredients and flavor combinations and if something does not turn out too good it’s not a big deal. If you spent hours working on a large cake, for example, and the result tastes »meh« it’s much more annoying. Right? ;)
Combining caraway seeds and ground ginger in cookies was a bit of an experiment for me. Fortunately, the result was very tasty. A small warning up front though – if you don’t like caraway seeds in the first place, we have a problem here ;P
If you can’t stand this spice at all, you will definitely have problems with these shortbread cookies. They are the stars of the show ;P I love caraway seeds – they are great when used in bread or on bread rolls. Also, a very good addition to sauerkraut if your stomach is sensitive in that area… you probably know what I am talking about ;P
The cookies here are definitely special. Sweet, crumbly and with a lovely aroma of caraway and ginger. If you can’t decide if you are craving something sweet or savory, I can only recommend these cookies… though they are a bit on the sweeter side with all that sugar added and rolled in, of course.
The preparation requires a little planning because the dough has to be cooled in the fridge overnight. If you don’t do this, the shortbread cookies will melt quite a lot when baking thanks to the high butter content. They will spread anyway, but without enough cooling time you would probably end up with one large baking sheet sized cookie instead of individual cookies ;P
I got more shortbread cookies here on the blog if you want to try more. For example these Citrus Shortbread Cookies or these Parmesan & Thyme Shortbread Cookies. Both extremely delicious ;)
INGREDIENTS / ZUTATEN
(about 30 cookies)
3.9 oz. (110g) butter, at room temperature
1/4 cup (50g) sugar
6.4 oz. (180g) all-purpose flour
1 tsp. ground ginger
1 1/2 tsp. caraway seeds
1 pinch of salt
some coarse sugar for rolling
(etwa 30 Kekse)
110g weiche Butter
50g Zucker
180g Mehl (Type 405)
1 TL gemahlener Ingwer
1 1/2 TL Kümmel
1 Prise Salz
etwas grober Zucker zum Rollen
DIRECTIONS / ZUBEREITUNG
1. Add butter and sugar to a large bowl and mix until light and fluffy. Add flour, ground ginger, caraway seeds, and salt, and work it into the butter mixture until you get a smooth dough. Shape the dough into a log with a diameter of about 2 inches (5cm). Wrap in plastic wrap and place in the fridge for at least 2 hours (or overnight).
2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Remove the dough from the fridge. Add some coarse sugar on a plate and roll the dough log in it to cover it completely. Cut the log into thin slices (0.3 inches/7mm). Place them with some space in between on the baking sheet.
3. Bake the cookies for about 16-18 minutes until only slightly browned. Take the cookies out of the oven and let cool down on the baking sheet for some time then transfer to a wire rack. Repeat the process with any remaining dough.
1. Butter und Zucker in eine große Schüssel geben und hell und luftig aufschlagen. Mehl, Ingwer, Kümmel und Salz dazugeben und in die Buttermischung einarbeiten, bis ein glatter Teig entsteht. Den Teig zu einer Rolle mit einem Durchmesser von etwa 5cm formen. In Klarsichtfolie einwickeln und für mindestens 2 Stunden (oder über Nacht) in den Kühlschrank legen.
2. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Den Teig aus dem Kühlschrank nehmen. Etwas groben Zucker auf einen Teller geben und die Teigrolle darin wälzen, dann in dünne Scheiben schneiden (ca. 7mm dick). Die Teigscheiben mit etwas Abstand zueinander auf das vorbereitete Blech setzen.
3. Die Cookies für etwa 16-18 Minuten backen – sie sollten nur leicht gebräunt sein. Aus dem Ofen nehmen und auf dem Blech etwas abkühlen lassen, dann auf einem Kuchengitter komplett auskühlen lassen. Den Vorgang mit verbliebenem Teig wiederholen.
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Here is a version of the recipe you can print easily.
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Caraway Ginger Shortbread Cookies
- Prep Time: 00:20
- Cook Time: 00:18
- Total Time: 03:00
- Yield: 30 1x
- Category: Cookies
- Cuisine: International
- Diet: Vegetarian
Description
Not quite your classic shortbread cookie but nonetheless very delicious: Caraway Ginger Shortbread Cookies. Easy to prepare and really good!
Ingredients
3.9 oz. (110g) butter, at room temperature
1/4 cup (50g) sugar
1 1/3 cup (180g) all-purpose flour
1 tsp. ground ginger
1 1/2 tsp. caraway seeds
some coarse sugar for rolling
Instructions
1. Add butter and sugar to a large bowl and mix until light and fluffy. Add flour, ground ginger, caraway seeds, and salt, and work it into the butter mixture until you get a smooth dough. Shape the dough into a log with a diameter of about 2 inches (5cm). Wrap in plastic wrap and place in the fridge for at least 2 hours (or overnight).
2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Remove the dough from the fridge. Add some coarse sugar on a plate and roll the dough log in it to cover it completely. Cut the log into thin slices (0.3 inches/7mm). Place them with some space in between on the baking sheet.
3. Bake the cookies for about 16-18 minutes until only slightly browned. Take the cookies out of the oven and let cool down on the baking sheet for some time then transfer to a wire rack. Repeat the process with any remaining dough.
Notes
Get your bake on!
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