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Ginger cookies with vanilla filling

These ginger cookies are guaranteed to complete any coffee break!

6 pieces
75 minutes


125 grams of flour
½ tsp baking powder
½ tsp ginger powder
50 grams SweetLife Xylitol (birch sugar)
50 grams butter (chilled), cut into small cubes
6 balls of stem ginger in syrup, finely chopped
2 tbsp SweetLife Carob syrup

25 grams butter (room temperature)
60 grams SweetLife Powder Erythritol
½ tsp vanilla extract
A pinch of turmeric (for color)

1. Preheat the oven to 175 degrees and line a baking tray with baking paper. Sift the flour, baking powder, ginger powder and a pinch of salt into a large bowl and stir in the Xylitol. Add the lumps of butter, ginger and carob syrup and knead into a cohesive dough.
2. Form the dough into 12 balls and divide them over the baking tray. Press each ball into a cookie of approx. 5 cm. Bake them for 13-16 minutes until lightly browned on the edges. Allow to cool for at least 45 minutes.
3. For the filling, mix the butter, Erythritol Powder, vanilla extract, turmeric and 1 tsp hot water. Spread a teaspoon of the filling on half of the cookies and gently press another cookie on top.

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