Cane syrup adds distinctive caramel flavour and colour to these slightly spicy ginger cookies.
- Portion size 70 servings
- Credits : Canadian Living Magazine: December 2008
Ingredients
Method
In large bowl, beat butter with granulated sugar until fluffy; beat in egg and syrup. Stir in crystallized ginger. In separate bowl, whisk together flour, ground ginger, baking soda, cinnamon, cloves and salt ; stir into butter mixture in 2 additions. Refrigerate until firm, about 2 hours.Place turbinado sugar in shallow bowl. Roll dough by rounded 1 tsp (5 mL) into balls; roll in sugar to coat. Place, 2 inches (5 cm) apart, on parchment paper–lined baking sheets.
Bake in 350°F (180°C) oven until browned on edges, 12 to 14 minutes. Let cool on pans on racks for 2 minutes. Transfer to racks; let cool completely.
Nutritional facts Per cookie: about
- Sodium 30 mg
- Protein 1 g
- Calories 55.0
- Total fat 2 g
- Cholesterol 8 mg
- Saturated fat 1 g
- Total carbohydrate 9 g
%RDI
- Iron 3.0
- Folate 4.0
- Vitamin A 2.0
