Sparkling Ginger Cookies
"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."
photo by Lalaloula
- Ready In:
- 2hrs 20mins
- Ingredients:
- 11
- Yields:
-
4 dozen
- Serves:
- 48
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
-
Topping or Rolling
- 1⁄3 - 1⁄2 cup coarse sugar (or coarse colored sugars)
directions
- Combine flour, baking soda, salt, giner, cinnamon and cloves in a medium bowl and set aside.
- Beat butter and the 1 cup of sugar in a large bowl with mixer at medium high speed until well mixed.
- Beat in egg and corn syrup until smooth.
- Stir in flour mixture.
- CHILL dough 1-2 hours or until easy to handle.
- Preheat oven to 350F.
- Shape dough into 1 inch balls and roll in the extra 1/3-1/2 cup sugar.
- Place dough balls about 2 inches apart on a greased baking sheet.
- Bake for 9-11 minutes or just until golden around edges.
- Cool on wire racks before storing in an air tight container.
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Reviews
-
What a great recipe, Mel! The spices make for such a yummy winter cookie and the texture is lovely crunchy. MMmm! The cookies look very pretty, too, like little snowy heaps that glitter in the winter sun. :)<br/>I made half the recipe ending up with 17 big cookies that wont last long around here.<br/>As I was a little pressed for time I chilled the dough for 30 min. in the fridge and then popped it into the freezer for another 10 min. That worked out perfectly.<br/>THANK YOU SO MUCH for sharing this treat with us!<br/>Made and reviewed for Newest Zaar Tag Game December 2010.
RECIPE SUBMITTED BY
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