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Ginger Shortbread

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3/4 pound unsalted butter, at room temperature

1 cup sugar

1 Tbsp Vain Ginger Vanilla Extract

3 1/2 cups all-purpose flour

1/4 tsp. salt

Demerara sugar for dusting


Preheat oven to 350 degrees F.

In mixer, cream butter and sugar until light colored. Add vanilla. In a medium bowl, sift together the flour and salt, then add to butter mixture. Mix on low until dough comes together. On a floured surface, shape into a disk. Chill for 30 minutes.

Roll the dough 1/4 thick and cut into desired shapes. Place cookies on ungreased baking sheet and sprinkle with Demerara sugar. Bake for 20 to 25 minutes, until edges begin to brown. Allow to cool to room temperature.

Made with Vain: