These 4-Ingredient Buttery Stem Ginger Cookies are a buttery ginger delight. So easy to make, and can be made vegan! The texture of these cookies is crumbly, buttery, and has notes of sweet ginger.
We love ginger in our household, and we like shortbread. So we thought to combine them both. And these cookies happened.
They didn’t last long though, they were so good.
It’s a really easy recipe. It only needs 4 ingredients.
Ginger cookies with crystallized ginger can be made using ginger in syrup as well. Both will work though.
We also think these cookies will pair great with lemon, so if you want to experiment, add some lemon zest!
How to Make Stem Ginger Cookies:
Ingredients:
1. Butter or vegan butter spread if vegan
2. Plain Flour
3.Powdered Sugar
4. Stem Ginger
Beat the butter and sugar together. Fold in the flour, and powdered sugar. Then add in the chopped ginger. It should be a buttery soft paste.
Shape 12 small balls and place them onto the 2 baking sheets leaving plenty of space between each cookie. (do not flatten them, keep them ball-like shape because they will expand when they bake)
Bake in preheated oven for 10-12 minutes, or until cookies are lightly golden. Cool them down on the trays, and eat up!
That’s it, guys! Easy peasy lemon squeezy! 😀
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We hope you like this 4-Ingredient Buttery Stem Ginger Cookies Recipe! Any thoughts, or things you have tried that work better, feel free to drop us a comment below. We are here to learn, just like you. Also, feel free to check out our socials:
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Have a great day!
4-Ingredient Buttery Stem Ginger Cookies
Ingredients
- ½ cup/112g soft butter or vegan butter spread if vegan
- 1 cup + 1 tbsp137g of plain flour
- ½ cup/62g powdered sugar
- ¼ cup/50g stem ginger in syrup chopped
Instructions
- Preheat oven to 350F/175C, & line 2 baking sheets with parchment paper, and set aside.
- Beat the butter and sugar together. Fold in the flour, and powdered sugar. Then add in the chopped ginger. It should be a buttery soft paste
- Shape 12 small balls and place them onto the 2 baking sheets leaving plenty of space between each cookie. (do not flatten them, keep them ball-like shape because they will expand when they bake)
- Bake in preheated oven for 10-12 minutes, or until cookies are lightly golden. Cool them down on the trays, and eat up!
Notes
Nutrition
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