Sparkly Ginger Cookies

Author: Canadian Living

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

  • 3/4 cups unsalted butter softened
  • 1 cup granulated sugar
  • 1 egg
  • 1/4 cup light cane syrup (such as Lyle
  • 1/4 cup finely chopped crystallized ginger
  • 2 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon salt
  • 1/2 cup turbinado sugar (such as Lantic or Plantation Raw brands)
  • 1/2 cup other raw sugar (such as Lantic or Plantation Raw brands)

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
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sparkly Ginger Cookies

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