Ginger Snap Cookies
Ginger Snap Cookies
Ingredients
- 1/2 cup (125 ml) unsalted butter
- 1/2 cup (125 ml) brown sugar
- 1/4 cup (60 ml) corn syrup
- 3/4 cup (180 ml) all-purpose flour
- 2 teaspoons (10 ml) ground ginger
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.
- In a saucepan, melt the butter, brown sugar and corn syrup until the sugar has dissolved.
- Remove from the heat and let cool for 2 minutes. Add the flour and ginger. Stir well with wooden spoon. On the baking sheet, place 15 ml (1 tablespoon) of dough per cookie. Arrange 3 cookies per sheet, leave a 5-cm (2-inch) gap between each cookies. Slightly flatten the cookies with the back of a spoon.
- Bake for 8 to 9 minutes, until the cookies are lightly browned.
- Take out of the oven, let cool about for 2 minutes, then form the cookies into shape.
Ginger Snap Cookies