There is nothing more impressive than a homemade gingerbread spice mix, and I have a feeling that anyone who tries these cookies will agree. Shortbread cookies are one of my favourite things to bake and gift during the holiday season and these gingerbread spiced shortbread cookies are always a hit. Featuring hints of gingerbread spice mix, these buttery shortbread cookies are decorated with a vanilla bean glaze, then topped with edible flowers, candies, and herbs for a low-effort cookie that’s seriously impressive. They’re easy to make, gorgeous and delicious!
Gingerbread spice mix
Vanilla bean glaze
This recipe requires 20 minutes chill time and 15 minutes rest time. Gingerbread spice can be swapped for lemon or orange zest.
Make the gingerbread spice mix: In a bowl mix ground cinnamon, ginger, and clove. Set aside.
For the shortbread cookies: In a mixing bowl, cream together the butter, icing sugar and gingerbread spice until light and fluffy.
Add flour and corn starch, mix until combined and the dough begins to form into a ball. If the dough looks wet/sticky, add 2-4 tablespoons flour.
Roll out the dough on a lightly floured surface and cut out the cookies using a bigger circle cookie cutter and the center with a smaller circle cookie cutter. Carefully transfer the cookies to a parchment lined baking sheet and freeze for 20 minutes.
In the meantime, preheat the oven to 325°F. Once cookies have chilled for 20 monites, bake 15 minutes, then cool at room temperature.
While the cookies cool, make the vanilla bean glaze: In a medium bowl, mix icing sugar, water, and vanilla bean paste/extract until smooth.
To assemble, dip the cookies into the glaze and let the excess drip off. Decorate the cookies with rosemary, red candies, and edible flowers.
Cookies can be stored in an airtight container for up to one week.