4-Ingredient Buttery Stem Ginger Cookies
These 4-Ingredient Buttery Stem Ginger Cookies are buttery ginger delight. So easy to make, and can be made vegan!
cup/112g soft butter
or vegan butter spread if vegan
+ 1 tbsp137g of plain flour
cup/62g powdered sugar
cup/50g stem ginger in syrup chopped
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!
Cookies will last in an air-tight container for up to 3 days at room temp.
baking, buttery, cookies, easy recipe, shortbread, stem ginger
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