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Gingersnaps
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Chef Eddy Recipe
Gingersnaps
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Gingersnap Cookies are a favorite sugar coated cookie that gets its spicy flavor from adding cinnamon, all spice and ginger to the batter. They pair perfectly with coffee or a tall glass of milk.

Prep time
0:15
Bake/Cook time
0:12 to 0:15
Yield
120 cookies
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Gingersnaps
Extra Fine Granulated Sugar
Prep time :
0:15
Bake/Cook time :
0:12 to 0:15
Yield :
120 cookies

INGREDIENTS

  • 2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 2 sticks (1/2 cup) butter, softened
  • 2 large eggs
  • 1/2 cup dark corn syrup or honey
  • 4 cups all-purpose flour*
  • 2 teaspoons baking soda
  • 2 teaspoons allspice
  • 2 teaspoons cinnamon
  • 2 tablespoons ground ginger

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

  1. Preheat oven to 350°F.
  2. Cream together sugar and butter until light and fluffy.
  3. Add eggs one at a time then syrup or honey.  Add dry ingredients and mix until just combined.
  4. Drop by teaspoonfuls onto a lightly buttered or parchment lined baking sheet. Sprinkle with granulated sugar and press to even thickness of 1/4 inch.
  5. Bake at 350°F until cookies are wrinkled, golden brown and start to fall flat, about 12 to 15 minutes.

IMPERIAL SUGAR INSIGHT

Special Baking Tip: To obtain chewy crisp cookies, remove from oven when still pale in color.

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