Gingerbread Shortbread Cookies

gingerbread shortbread cookie

Gingerbread is really a sensory treat around the holiday times, with all the aromatic warmth of cinnamon, clove and nutmeg. However, shortbread cookies with their melt-in-your-mouth goodness, also makes a strong case for Holiday treat. So why not just have both? 

Gingerbread shortbread cookies are a crisp and crumbly, with a mildly spiced flavor that just dissolves into your taste buds. The subtle spice flavor between the shortbread cookies works perfectly with caramelized white chocolate, which is rich and decadent, yet still comforting. 

These cookies will go perfectly with a bit of eggnog or hot chocolate, the main thing is that they’ll go quickly!! They also look great and double as a wonderful gift idea for someone special.

This is really a 2 part recipe, firstly the gingerbread shortbread cookie and how to get the perfect shortbread biscuits/cookies.

The second part is the caramelized white chocolate- how to make it from scratch and use it in this cookie. 

Gingerbread spices the core of this entire recipe, Gingerbread Shortbread Cookies. You can either use a store bought spice mix or you can make one yourself in minutes. The recipe for the Gingerbread Spice Mix can be found here.

Caramelised white chocolate: 

White chocolate is notoriously silky and smooth, with a list of pairings that would put most ingredients to shame. However, pairing it can be a tricky balance between getting enough of its subtle flavor and making sure it’s not too sweet. An easy workaround to this is simply caramelizing the white chocolate, by slowly roasting the cocoa butter in it. This gives it a rich and deep nutty flavor, while still maintaining its versatility. It can also be easily stored and used for a host of sweet creations over the holidays.

Steps for caramelising the white chocolate: 

These step by step pictures shows you how the white chocolate caramelises over time, the photos are taken at an interval of 10 minutes.  Detailed explanation is in the recipe card below. 

tutorial : Caramelising White Chocolate - part 1

tutorial : Caramelising White Chocolate - part 2

tutorial : Caramelising White Chocolate - part 3tutorial : Caramelising White Chocolate - part 4


Gingerbread Shortbread Cookies: 
  • A soft crumbly crisp shortbread cookie and warm toasty caramelised white chocolate glaze and a few prettiest of the pretty edible glitter stars. 

White chocolate wafers from Gourmet Warehouse

Gold Edible stars from Fancy Sprinkles.

Christmas Tree cookie cutters from Amazon

Gingerbread Shortbread cookies

Gingerbread Shortbread cookies with caramelised white chocolate glaze

Course Appetizer, Breakfast, Side Dish
Cuisine American
Keyword christmas, Christmas Baking, Christmas cookies, Cookies, shortbread
Prep Time 1 hour
Cook Time 1 hour
Servings 30


Caramelised White Chocolate

  • 250 gm White Chocolate wafers 9 oz

Gingerbread Shortbread Cookies (30)

  • 225 gm Salted Butter 2 sticks
  • 100 gm Icing sugar 1 cup
  • 300 gm All purpose Flour 2½ cups
  • tbsp Gingerbread Spice Mix

Caramelised White Chocolate Glaze

  • 60 gm Caramalized White Chocolate 2 oz
  • ½ tsp Canola oil


Caramelised White Chocolate

  1. Preheat the oven to 250° F/ 120° C, line a baking sheet with the white chocolate wafers.

  2. Heat the white chocolate wafers in the oven for 10 mins. Remove from the oven and try to spread it with an offset spatula or a dough scraper.

  3. Repeat this step for 4-5 times to get a golden brown caramelized white chocolate. Every step is a temptation to eat the melty chocolate by the spoonfuls, I warn you.

  4. Make sure the chocolate is scraped all over the baking sheet and make sure its completely dissolved and not lumpy.

  5. Remove the amount needed for the glaze and keep aside until needed.

  6. You can freeze this, break it into chunks and store for future use.

  7. You can also add some sprinkles and other candy on the caramelized white chocolate and make it into chocolate bark. Its a perfect edible gift for those bakers in your life.

Gingerbread Shortbread Cookies (30)

  1. In a bowl, attached to the paddle attachment on a stand mixer. Add the butter and icing sugar, beat the butter and icing sugar on medium speed for a minute.

  2. Sift the flour in 1 or 2 batches and beat and mix on low-medium speed until completely incorporated.

  3. Add the gingerbread spices and mix. Chill the dough for 15-20 minutes in the refrigerator. Roll out the chilled dough to ¼ inch between 2 parchment (use a little sprinkle of flour if needed). The Christmas tree cookie cutter is about 3.1 inch.

  4. Place a parchment on a baking sheet and transfer the cut cookies and place it in the freezer.

  5. Preheat the oven to 350° F/ 180° C . Bake the cookies keeping them 1-2inch apart, bake for 13 minutes or until golden brown.

  6. Once baked transfer the cookies to the cooling rack. The dough can be cut and frozen upto 3 months and can be baked whenever you feel like.

Caramelised White Chocolate Glaze

  1. If the caramelised white chocolate is hardened, slightly warm it for 15 second in the microwave or just chuck it in the oven on a baking sheet for 5 mins on 250° F/ 120°C.

  2. Add the oil into the melted chocolate and mix it thoroughly.


  1. Once the cookies are cooled and room temperature, drizzle the Caramelised White Chocolate Glaze on the Gingerbread Shortbread Cookies.

  2. You can add sprinkles/ edible gold leaf/ edible glitter. I added a few edible gold stars from Fancy Sprinkles.

  3. You can freeze these cookies too for upto 1-2 weeks.

  4. Add these cookies into a cookie box for your Christmas gifting!

prebaked -gingerbread shortbread cookies

post baked -gingerbread shortbread cookies

caramelised white chocolate glaze

christmas cookies- gingerbread

picking up a shortbread cookie

Happy Baking and Happy Holidays!!!


 P.s: This post is part of Cosette’s Virtual Cookie Party 2021 #virtualcookieparty2021 !! have you had a look at Cosette’s Page

other festive bakes to try: 

  1. Winter Gingerbread Bundt Cake
  2. Christmas Trifle: Mixed berry trifle with raspberry jelly

  3. Brown butter and Hazelnut praline cookies


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