Recipe by HokiesMom
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.
Top Review by Lalaloula
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. :)
I made half the recipe ending up with 17 big cookies that wont last long around here.
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.
THANK YOU SO MUCH for sharing this treat with us!
Made and reviewed for Newest Zaar Tag Game December 2010.
- 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 See How It's Made
- 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.