Cookie Recipes/ Vegan

4-Ingredient Buttery Stem Ginger Cookies

 

4-Ingredient Buttery Stem Ginger Cookies

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! 😀

4-Ingredient Buttery Stem Ginger Cookies

Try some of our other cookie recipes:

1.Loaded Kit Kat Chunk Cookies
2.Easy Chocolate Coconut Cookies
3.Peanut Butter Stuffed Chocolate Chip Cookies

Anyway!
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

4-Ingredient Buttery Stem Ginger Cookies

SmoothiesNcookies
These 4-Ingredient Buttery Stem Ginger Cookies are buttery ginger delight. So easy to make, and can be made vegan!
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Dessert, Snack
Cuisine Mediterranean
Servings 12
Calories 244 kcal

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

Cookies will last in an air-tight container for up to 3 days at room temp.

Nutrition

Serving: 1cookieCalories: 244kcalCarbohydrates: 32.1gProtein: 2.1gFat: 8.8gSugar: 13.2g
Keyword baking, buttery, cookies, easy recipe, shortbread, stem ginger
Tried this recipe?Let us know how it was!

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