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Prep Time: 20 Minutes Cook Time: 100 Minutes |
Ready In: 120 Minutes Servings: 4 |
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From an advertisement handout I found a gem of a ginger cookie recipe. The original recipe calls for Sugar in the Raw or a very coarse granulated sugar but I've used fine sugar and colored coarse sugars and they both worked well. There is 1-2 hours needed to chill the dough so allow extra time for preparation. Ingredients:
2 cups all-purpose flour |
3/4 teaspoon baking soda |
1/4 teaspoon salt |
2 teaspoons ground ginger |
1/2-1 teaspoon cinnamon |
1/8-1/4 teaspoon ground cloves |
1/2 cup butter, softened (no substitutions) |
1 cup granulated sugar |
1 egg |
1/4 cup dark corn syrup |
1/3-1/2 cup coarse sugar (or coarse colored sugars) |
Directions:
1. Combine flour, baking soda, salt, giner, cinnamon and cloves in a medium bowl and set aside.
2. Beat butter and the 1 cup of sugar in a large bowl with mixer at medium high speed until well mixed.
3. Beat in egg and corn syrup until smooth.
4. Stir in flour mixture.
5. CHILL dough 1-2 hours or until easy to handle.
6. Preheat oven to 350F.
7. Shape dough into 1 inch balls and roll in the extra 1/3-1/2 cup sugar.
8. Place dough balls about 2 inches apart on a greased baking sheet.
9. Bake for 9-11 minutes or just until golden around edges.
10. Cool on wire racks before storing in an air tight container.
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