Ginger Snap Cookies

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.

2. 2

   In a saucepan, melt the butter, brown sugar and corn syrup until the sugar has dissolved.

3. 3

   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.

4. 4

   Bake for 8 to 9 minutes, until the cookies are lightly browned.

5. 5

   Take out of the oven, let cool about for 2 minutes, then form the cookies into shape.