Add your dry ingredients to a bowl and whisk to mix.
In a smaller bowl, add your wet ingredients. I used a microwave-safe bowl as I melted the butter and molasses first. If you don't heat the butter, the molasses is very thick and sticky and harder to blend in.
Pour the wet ingredients into the dry ingredients and mix well.
Mix until the ingredients are all mixed in.
Wrap the dough in plastic wrap and refrigerate the dough for 15 minutes.
Remove the dough from the refrigerator and preheat the oven to 450º F.
On a piece of parchment paper, roll the dough to ¾ to 1-inch thickness. Cut it into rectangular-shaped blocks. (You can also cut them in wedges or use cookie cutters!)
Use a shishkabob stick to poke some holes in each piece. This helps the heat distribute more evenly when you are baking this gingerbread shortbread.
Place the shortbread into the oven and turn the heat down to 300º F. Bake for 30 minutes if you are making little rectangles. You will need to bake for 45 minutes if making this shortbread in the large wedge style.
Remove the shortbread and allow it to cool. Dip in white or dark chocolate.