Ginger, cinnamon, cloves. A little vanilla and nutmeg, too. Those are the treasured aromas of the holidays.
For many generations, ginger has been the essence of our South Louisiana holiday baking. We love our ginger cake, gingerbread and certainly our ginger cookies! It‘s so heartwarming to come in from the cold to a warm kitchen filled with scent of ginger cookies in the oven.
So let’s make Steen’s Ginger Cookies!
Our cookie, rolled in cane sugar, has a little crunch on the outside, is soft and chewy inside and loaded with spices. It can be made with our Steen’s Cane Syrup, but really goes bold with our Steen’s Molasses. Bake some for you and for gift-giving, too.
Steen’s Ginger Cookies
3/4 cup shortening
3/4 cup sugar
1/2 cup Steen’s Molasses or
2 1/4 cups all purpose flour
1 1/2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
Cane sugar for coating
Combine shortening and sugar in a mixing bowl. Using a hand or stand mixer, beat the mixture until light and fluffy. Add syrup and egg and mix well. Add the next six ingredients then mix on low speed to form the dough. Roll dough into a log and freeze one hour (or place in fridge two hours). Preheat oven to 375 degrees. Form dough into 1 1/2” balls. Roll each ball in cane sugar (or white granular sugar). Place balls on a baking sheet coated with cooking spray. Bake 10-12 minutes on center oven rack. Remove from oven. Allow to cool completely before transferring to plate or storage tin. Yields 3 dozen.
Baking tips: to achieve that signature crackled surface, roll and coat balls while dough is cold and bake promptly. Bake in batches on center rack only.
Have a Steen's Cane Syrup or Steen's Molasses holiday memory to share? Email us now at firstname.lastname@example.org.