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Butter a 9-inch cake pan, line bottom with parchment paper; butter parchment. Place flour, sugar, salt, ginger, and cinnamon in the bowl of a food processor and pulse to combine, 3 to 5 times. Add butter and pulse until mixture looks like wet sand, 40 to 50 times.
Press mixture evenly into prepared pan. Prick dough, leaving a 1-inch border, with the tines of a fork; freeze 30 minutes.
Preheat oven to 350°F. Bake until set and just beginning to brown around the edges, 30 to 35 minutes.
Place pan on a wire rack and immediately use the handle of a wooden spoon to press a scallop pattern into the edge of shortbread and a sharp knife to score into 16 wedges. Cool 10 minutes. Run a knife around the edges of the shortbread to loosen; invert onto a wire rack to cool completely. Cut along scored lines using a sharp knife.