cookies au gingembre
Ingrédients
- 2 tasses de farine tout usage
- 3/4 c. à thé de bicarbonate de sodium
- 1/4 c. à thé de sel
- 2 teaspoons ground ginger
- 1/2 c. à thé de cannelle moulue
- 1/8 cuillère à café de clous de girofle moulus
- 1 cup coarse sugar
- 1/2 tasse de beurre OU de margarine, ramolli
- 1 œuf
- 1/4 tasse de sirop doré Beehive® OR Crown®
- 1/3 to 1/2 cup coarse sugar
PRODUITS
Méthode
- Combine flour, baking soda, salt, ginger, cinnamon and cloves in a medium bowl; set aside.
- Beat 1 cup sugar and butter in a large bowl with mixer at medium high speed until well mixed. Beat in egg and corn syrup until smooth. Stir in flour mixture. Refrigerate dough 1 hour or until easy to handle.
- Place 1/3 to 1/2 cup sugar in a small dish. Shape dough into 3/4 to 1-inch balls; roll in sugar. Place balls 2 inches apart on greased baking sheets.
- Bake in preheated 350°F oven for 9 to 11 minutes or just until golden around edges. Cool on baking sheet 1 minute; remove to wire racks to finish cooling.
