If you prefer a chewier cookie, bake for 11 minutes. For a crunchier version, bake for 15 minutes.
Cane Syrup Snaps
Makes 30
Ingredients
- ¾ cup all-vegetable shortening
- 1 cup granulated sugar
- 1 large egg
- ⅓ cup cane syrup
- 2⅓ cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon, divided
- ½ teaspoon kosher salt
- ½ teaspoon ground cloves
- ¼ cup raw cane sugar
Instructions
- Preheat oven to 375°.
- In a large bowl, beat shortening and granulated sugar with a mixer at medium speed until fluffy, 1 to 2 minutes, stopping to scrape sides of bowl. Add egg, beating until just combined. Add cane syrup, beating until just combined.
- In a medium bowl, stir together flour, ginger, baking soda, 1 teaspoon cinnamon, salt, and cloves. Gradually add flour mixture to shortening mixture, beating at low speed until combined.
- In a small bowl, stir together cane sugar and remaining 1 teaspoon cinnamon. Using a 1-ounce spring-loaded scoop, scoop dough, and roll into balls; coat in sugar mixture. Place dough balls at least 1½ inches apart on large rimmed baking sheets.
- Bake until golden brown, about 13 minutes. Let cool on pan for 5 minutes. Remove from pan, and let cool completely on wire racks.
