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4-Ingredient Buttery Stem Ginger Cookies

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!
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Dessert, Snack
Cuisine Mediterranean
Servings 12
Calories 244 kcal


  • 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


  • 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.


Serving: 1cookieSugar: 13.2gCalories: 244kcalFat: 8.8gProtein: 2.1gCarbohydrates: 32.1g
Keyword baking, buttery, cookies, easy recipe, shortbread, stem ginger
Tried this recipe?Let us know how it was!