Ginger Rose Shortbread Hearts

Shortbread?

Before I elaborate on these Ginger Rose Shortbread Hearts. Let’s talk about shortbread. In general, these cookies are a buttery treat that melts in your mouth and makes teatime feel instantly special. Originally from Scotland, this crumbly cookie has been baked for centuries and was once reserved for celebrations and holidays. However, over time, shortbread became a beloved everyday indulgence.

With only three simple ingredients—flour, butter, and sugar—it proves that less is truly more. Moreover, its rich, delicate flavor pairs perfectly with tea, coffee, or even a glass of bubbly. Today, shortbread travels far beyond its Scottish roots, charming cookie lovers around the world. So, whether you nibble it plain, dip it in chocolate, or shape it into festive designs, shortbread always brings a touch of tradition and joy.

Now back to these Ginger Rose Shortbread Hearts. So the dough will be very crumbly. It’s not impossible to work with, but it is not the easiest either, and it will take longer to shape than regular roll-out cookies. Don’t cut the cookies too thick because you will be loading them up with icing and toppings.

I put ginger and rosewater in the batter of these Ginger Rose Shortbread Hearts. I also added rosewater to the glaze. This was an attempt to balance out the strong ginger flavor.

I initially thought the ginger and rose combination might be weird or that the ginger would overpower the rose flavor. However, one taste proved me wrong. These cookies are flat out scrumptious as well as perfectly flavor-balanced.

Tip: If you don’t have crystallized ginger, as an alternative, sprinkle the hearts with ground ginger.

Print

Ginger Rose Shortbread Hearts

Course Cookies, Dessert, Snack

Cuisine American

Prep Time 15 minutes

Cook Time 10 minutes

Chill Time 30 minutes

Total Time 25 minutes

Servings 30 Cookies

Author Lora Wiley-Lennartz

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons ground ginger divided
• 1/2 teaspoon salt
• 3/4 cup (1+1/2 sticks) unsalted butter
• 1/2 cup white granulated sugar
• 1 tablespoon rosewater
• 1 cup powdered sugar
• 1 tablespoon rosewater plus 3-4  tablespoons water.
• 1 cup dried roses
• 3/4 cup chopped crystallized ginger

Instructions

1. In a separate bowl, whisk together the flour, 1 teaspoon of ground ginger and salt. Set aside.
2. Beat the butter and sugar together until creamy (about 3 minutes).
3. Beat in the rosewater
4. Switch to the dough hook attachment and knead in the dry ingredients.
5. Wrap the dough in plastic cling film and place in the refrigerator for 30 minutes.
6. Preheat oven to 350 degrees F.
7. Line a baking sheet with parchment paper.
8. Roll the dough out on a lightly floured work surface and use a heart cutter to create shapes. Transfer the hearts to the baking sheet.
   
9. Place in the oven and bake for 10 minutes.
   
10. Remove from oven and transfer the cookies to a wire rack placed over a parchment lined baking sheet. Let the cookies cool completely.
11. In a separate bowl whisk together the powdered sugar, rosewater, and water.  Whisking the remaining tablespoon of ground ginger.
12. Use a pastry brush to coat the hearts with the glaze and then sprinkle the rosebuds and ginger pieces over the wet glaze.
13. When the glaze has hardened, the cookies are ready to plate and serve.

So, do you like these Ginger Rose Shortbread Hearts? Then also check out some of these other delicious recipes:

ICED RHUBARB WALNUT SCO

RHUBARB GINGER YOGURT CAKE

BLUE CHEESE PARMESAN SHORTBREAD

ICED RHUBARB WALNUT SCONES