I was never really a big fan of ginger growing up but when I started to incorporate it into my smoothies, I fell in love with it. The spiciness is my favorite component of ginger but the health benefits are great too. Ginger helps reduce inflammation, helps digestion, reduce nausea and help fight the common cold, to say the least. So when I decided to bake cookies for my family this week I decided I wanted to add some ginger into the recipe.
This recipe is by no means considered healthy. But given the fact that the ginger and cranberry could be easily swapped out for caramel, and milk chocolate. I think that places this recipe in the semi- healthy category. This recipe can be easily tweaked for vegans and gluten free people. Simply substituting the butter for coconut oil and the sugar for vegan cane sugar easily makes these cookies vegan friendly. For gluten free dieters swapping out the flour for gluten free flour or almond flour will work as well.
These cookies are easy to make and you probably have a majority of the ingredients in your fridge or pantry already. They are the perfect treat for afternoon tea and they make such a nice gift for the holidays. Check out the recipe below:
Cranberry Ginger Shortbread Cookies
- 3 cups of flour
- 1 cup of powdered sugar
- 2 sticks of unsalted sweet cream butter
- 1/2 stick of regular salted butter
- dash of vanilla extract
- Chopped dried cranberries
- Powdered ginger
