Cranberry Ginger Shortbread Cookies

December 17, 2015

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

In a large bowl, mix the butter and powdered sugar with a hand mixer until the sugar is thoroughly mixed. Add in the vanilla.

Slowly beat in the flour mixture along with the dried cranberries and ground ginger until fully incorporated.

Gather and knead the dough with your hands until you can form a ball.  Wrap the dough in plastic wrap and let chill in the fridge for about 15 minutes(It can be left in overnight, let thaw for 10- 15 minutes before using).

Preheat oven to 350 degrees. Line baking trays with parchment paper.

On a floured surface, roll out the dough to a thickness of your liking. Cut into rounds (I used a shot glass for these mini cookies but any cup or floured cookie cutter will do. Place cookies onto the baking sheets and bake the cookies for 15 to 20 minutes, or until cookies are lightly browned.

Remove from oven and let the cookies cool.

Happy Baking!

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