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Add a photoCandied ginger and a little molasses make this a snickerdoodle with attitude. Nice for those pitiful few with chocolate allergies.
Ingredients
- 1 cup soft butter
- 1 ½ cup sugar
- 2 tablespoons corn syrup
- ¼ cup molasses
- 2 eggs
- 2 ¾ cups flour
- 2 tsp cream of tartar
- 1 tsp soda
- ¼ tsp salt
- 2 teaspoons ground ginger
- ½ teaspoon cinnamon
- pinch of cloves
- ½ cup chunks candied ginger plus 2 tablespoons
- 1 cup sugar (for topping)
Directions
- Sift dry ingredients, put about half of the dry ingredients on a clean cutting board. Put the 1/2 cup candied ginger in the flour mix on cutting board and start chopping until fine, stirring and coating the candied ginger as you chop.
- Cream butter and sugar add eggs then plain dry ingredients, then the part with the ginger chopped into it.
- Chop the remaining ginger into the sugar for topping
- Shape in balls walnut size.
- Roll in sugar. Bake on parchment or silpat at 400 degrees for about 8 minutes or until just done, cool on cookie sheet for a few minutes before removing to cooling rack.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 28g | |
| Recipe makes 48 servings | |
| Calories 112 | |
| Calories from Fat 36 | 32% |
| Total Fat 4.11g | 5% |
| Saturated Fat 2.5g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 44mg | 2% |
| Potassium 63mg | 2% |
| Total Carbs 18.24g | 5% |
| Dietary Fiber 0.2g | 1% |
| Sugars 11.68g | 8% |
| Protein 1.04g | 2% |
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