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Recipe

Cane-Syrup Gingersnaps

Featured in our 2017 Christmas Guide
Scott Phillips

Yield: Makes about 48 cookies

Made with ginger, black pepper, and hot sauce, this gingerbread cookie is sure to help warm up a wintry day.

Ingredients

  • 1-1/3 oz. (3 cups) unbleached all-purpose flour; more as needed
  • 2 tsp. baking soda
  • 2 tsp. finely ground black pepper
  • 2 tsp. ground ginger
  • 1/2 tsp. table salt
  • 1/4 tsp. ground cloves
  • 8 oz. (1 cup) unsalted butter, softened
  • 1-1/4 cups granulated sugar, preferably cane sugar
  • 1/4 cup cane or golden syrup
  • 2 tsp. hot sauce, preferably Crystal
  • 1 tsp. pure vanilla extract
  • 2 large eggs
  • 3/4 cup demerara sugar, for rolling

Nutritional Information

      Calories (kcal) : 100
      Fat Calories (kcal): 35
      Fat (g): 4
      Saturated Fat (g): 2.5
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 1
      Cholesterol (mg): 20
      Sodium (mg): 90
      Carbohydrates (g): 16
      Fiber (g): 0
      Sugar (g): 9
      Protein (g): 1

Preparation

  • Sift the flour, baking soda, pepper, ginger, salt, and cloves into a medium bowl. In a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Stop the mixer and add the cane syrup, hot sauce, and vanilla. Mix on medium-low speed until combined. Add the eggs, one at a time, stopping between each addition to scrape down the bottom and sides of the mixing bowl. Add the dry ingredients, and mix on low speed until the dough comes together and is thoroughly blended. Wrap the dough in plastic wrap and refrigerate for at least 2 hours or up to 2 days. (Or freeze for up to 1 month and thaw overnight in the refrigerator.)
  • Position a rack in the center of the oven, and heat to 350°F. Line 2 or more baking sheets with parchment.
  • Put the demerara sugar in a small bowl and fill another small bowl with warm water. With lightly floured hands, roll about 1 Tbs. of dough into a ball. Roll the ball in the demerara sugar, and place it on the baking sheet. Repeat to fill the baking sheet, spacing the dough balls about 1-1/2 inches apart. Dip your thumb in the warm water and press down on the center of each ball to slightly flatten it and make an indentation in its center. Bake, one sheet at a time, until browned, 11 to 14 minutes.
  • Transfer the baking sheet to a rack and cool for 15 minutes before transferring the cookies to a rack to cool completely. Store in an airtight container at room temperature for up to 2 days.

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