Fresh Lemon & Ginger Snappies
- Number of Servings: 20
Ingredients
¾ cup corn syrup 4 tbsp (60 mL) butter1 tsp (5 mL) baking soda 1 ½ cup (355 mL) sifted flour ¾ cup (177 mL) packed brown sugar2 tbsp (30 mL) fresh grated ginger 1 tbsp (15 mL) fresh lemon zest
Line rimless baking sheets with parchment paper or grease; set aside.
In saucepan heat corn syrup and butter until butter is melted.
Stir in baking soda and watch mixture bubble/fizz.
Remove wet mixture from heat.
In a large mixing bowl sift flour.
Add in brown sugar, grated ginger and lemon zest.
Mix these ingredients together.
Add the wet mixture to the dry until completely mixed.
You may want to use your hands to get all of the dry incorporated into the wet.
Once mixed it should resemble a caramel colored playdoh.
Take heaping tablespoon (20mL) of cookie dough and roll into ball and place onto prepared baking sheet, 2 inches (5cm) apart.
Flatten each dough ball with the palm of your hand until about 0.5 inches (1.25 cm) in height.
Bake in middle of 300°F (150°C) oven, about 10-12 minutes depending on how soft/chewy or hard you prefer your cookie. Allow cookies to cool on racks for five minutes and then allow them to finish cooling on a rack.
Serving suggestion: Serve cooled cookies with a cup of lemon ginger tea – these cookies are perfect for dunking.
Store stacked in an air tight container.
Number of Servings: 20
Recipe submitted by SparkPeople user TRIXIE3333.
In saucepan heat corn syrup and butter until butter is melted.
Stir in baking soda and watch mixture bubble/fizz.
Remove wet mixture from heat.
In a large mixing bowl sift flour.
Add in brown sugar, grated ginger and lemon zest.
Mix these ingredients together.
Add the wet mixture to the dry until completely mixed.
You may want to use your hands to get all of the dry incorporated into the wet.
Once mixed it should resemble a caramel colored playdoh.
Take heaping tablespoon (20mL) of cookie dough and roll into ball and place onto prepared baking sheet, 2 inches (5cm) apart.
Flatten each dough ball with the palm of your hand until about 0.5 inches (1.25 cm) in height.
Bake in middle of 300°F (150°C) oven, about 10-12 minutes depending on how soft/chewy or hard you prefer your cookie. Allow cookies to cool on racks for five minutes and then allow them to finish cooling on a rack.
Serving suggestion: Serve cooled cookies with a cup of lemon ginger tea – these cookies are perfect for dunking.
Store stacked in an air tight container.
Number of Servings: 20
Recipe submitted by SparkPeople user TRIXIE3333.
Nutritional Info Amount Per Serving
- Calories: 128.9
- Total Fat: 2.4 g
- Cholesterol: 6.1 mg
- Sodium: 98.9 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 0.3 g
- Protein: 1.1 g