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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!