Cane syrup adds distinctive caramel flavour and colour to these slightly spicy ginger cookies.
- Portion size 70 servings
- Credits : Canadian Living Magazine: December 2008
- 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)
MethodIn 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
- Iron 3.0
- Folate 4.0
- Vitamin A 2.0