At home, Kim knows what it’s like to please really tough recipe critics – her two children. How does she balance the desire to feed her kids the trendy, healthy foods she loves while pleasing their finicky palates? Flexibility is the name of the game. As well as a balance of new foods alongside tried and true favorites.
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Ginger cookies are a special treat any time of the year, but particularly at the holidays.
Combine flour, ginger, baking soda, cinnamon, salt and cloves in medium bowl; set aside.
Combine 1 cup sugar and butter in large bowl; beat at medium speed until well mixed. Add corn syrup and egg; continue beating until smooth. Stir in flour mixture until well mixed. Cover; refrigerate 1 hour or until chilled.
Heat oven to 350°F.
Place 1/2 cup sugar in small bowl.
Shape dough into 3/4-inch balls; roll in sugar. Place 2 inches apart onto greased cookie sheets. Bake 9-11 minutes or just until golden brown around edges. Remove to cooling racks.
Dietary Fiber: 0g
This has become a favorite of my family. My dad would rather have these cookies than a birthday gift. We double the cinnamon and also add a bit of cinnamon to the sugar the cookies are rolled in. Be sure to cook them until just barely starting to brown on the edges and they will be perfect. A little crisp on the edge with a chewy center. YUM!
This recipe is very easy, and the raw sugar adds a nice crunch to the cookie. I gave these to co-workers and family at Christmas, and they all loved them.
I served these at a dinner party as dessert after Chinese food. My guests loved them. They were so perfectly round they looked like slice and bake cookies and they were soft and slightly chewy too. I made the dough on a Sunday and chilled it until I baked the cookies on Wednesday, which worked fine. I also used light corn syrup because I didn't have dark and regular sugar because I didn't have natural sugar. No problems with these substitutions.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1801
© 2014 Land O'Lakes, Inc.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!”
Bring the bold flavors of
ginger and sesame to a
variety of meals.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!” More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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