Turbinado sugar is raw light brown sugar with a delicate molasses flavour. You can also dip the tops of the cookies in turbinado sugar before baking for a sparkly finish.
- Portion size 60 servings
- Credits : Canadian Living Magazine: January 2009
MethodIn large bowl, beat butter with sugar until fluffy; beat in egg yolk, molasses and vanilla. In separate bowl, whisk together flour, baking soda, ginger, cinnamon, allspice and salt. Stir into butter mixture in 2 additions.
Divide into thirds. Place each on waxed paper; using paper as support, roll into 1-inch (2.5 cm) diameter logs. Wrap and refrigerate until firm, 2 hours. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks.)
Sprinkle turbinado sugar on waxed paper; unwrap logs and roll in sugar. Cut into 1/4-inch (5 mm) thick slices; place, 2 inches (5 cm) apart, on parchment paper–lined or ungreased baking sheets. Freeze until firm, about 15 minutes.
Bake in 350°F (180°C) oven until bottoms are browned, about 10 minutes. Let cool on pans on racks for 2 minutes. Transfer to racks; let cool completely. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)
Nutritional facts Per cookie: about
- Sodium 39 mg
- Protein trace
- Calories 32.0
- Total fat 1 g
- Cholesterol 6 mg
- Saturated fat 1 g
- Total carbohydrate 5 g
- Iron 1.0
- Folate 3.0
- Vitamin A 1.0