The first time Valerie and I baked homemade shortbread together I literally MELTED in awe on my way home.
Half the batch was warm, fragrant, sweet, and a siren calling my name in the backseat of my car on the drive home.
I literally nearly did not make it home – the aroma was orgasmic.
Yes, that good.
Butter, sweet, salty, crumbly, but just perfect. I am goldilocks and shortbread is my kryptonite.
I cannot resist.

And, this simply fabulous homemade recipe for that same buttery shortbread sweet with chewy candied ginger and sweet cinnamon brings me right back to that car-ride home. 😋

Candied Ginger Cinnamon Shortbread

2 cups all-purpose flour
½ tsp. baking powder
½ tsp. sea salt
2 sticks unsalted butter (1 cup), melted and cooled to room temperature
1 tsp. vanilla extract
3/4 tsp. ground cinnamon
3/4 cup candied ginger, finely chopped

Butter and flour a 4-by-14-inch rectangular tart pan or an 8-inch-round tart pan with a removable bottom.

In a medium bowl, whisk together the flour, baking powder, and sea salt.

In another medium bowl, whisk together the butter, powdered sugar, vanilla, cinnamon, and a pinch of sea salt. Fold the flour mixture into the butter and mix until just incorporated. Fold in the candied ginger pieces. Spread the dough into the prepared pan, cover with plastic wrap and refrigerate for at least 2 hours, or quick chill in the freezer for 30 minutes. 

Preheat the oven to 325°. Remove the shortbread from the refrigerator and place in the oven. Bake until golden and set, about 45 minutes to 1 hour. Let the shortbread cool slightly before carefully removing it from the pan. Cut into triangular pieces for serving and eating. 

Dust with ground cinnamon and powdered sugar.