Sparkly Ginger Cookies
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This recipe makes 70 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 55 |
| pro | 1 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 9 g |
| fibre | 0 |
| chol | 8 mg |
| sodium | 30 mg |
| % RDI: | - |
| iron | 3 |
| vit A | 2 |
| folate | 4 |
Cane syrup adds distinctive caramel flavour and colour to these slightly spicy ginger cookies.
Ingredients
- 3/4 cup 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 tbsp ground ginger
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/2 cup turbinado sugar or other raw sugar, (such as Lantic or Plantation Raw brands)
Preparation
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.
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.
Source : Canadian Living Magazine: December 2008
- Keywords : Dessert; Bake; Refrigerate/Chill; Christmas; Ginger;
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