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Ginger Shortbread Cookies

Betty Crocker Kitchens · bettycrocker.com · 2008 · 48

Against 433 shortbread recipes

No salt, unlike 63% of recipes.

See how all 433 shortbread recipes compare →

Get the method at bettycrocker.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical pan: the median of 433 shortbread recipes, per 100 g of flour.

  • No salt at all, where 63% of recipes use some (most of those 0.4 to 1.2% of the flour weight).
  • No starch, like 83% of recipes.
Butter: 81%, 51st percentileSugar: 39%, 49th percentileStarch: 0%, 42nd percentileSalt: 0%, 18th percentileButterSugarStarchSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 1 cup butter, softened (do not use margarine)≈ 227 g
  • 1/2 cup packed brown sugar≈ 110 g
  • 2 1/4 cups Gold Medal™ all-purpose flour≈ 281 g
  • 1 teaspoon ground ginger≈ 2.6 g
  • 1/2 teaspoon ground nutmeg≈ 1.3 g
  • 1/3 cup finely chopped crystallized ginger≈ 42 g
  • 4 oz bittersweet baking chocolate, chopped113 g

flour 281 gbatter 777 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 433 recipes. Shaded: the middle half. Tick: the median.

  • Butter81% · 51st percentile
  • Sugar39% · 49th percentile
  • Starch0% · 42nd percentile
  • Salt0% · 18th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
18 to 22 minutes
median 18 minutes

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Nearest by baker's percentages: butter, sugar, starch, salt.

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