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Ginger Cookies

Yield:
4 dozen
cookies

Prep Time:
20 minutes 		Chill Time:
1-2 hours

Bake Time:
9-11
minutes
per pan
2 cups King Arthur® All-Purpose Flour
3/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons Spice Islands® Ground Ginger
1/2 teaspoon Spice Islands® Ground Saigon Cinnamon
1/8 teaspoon Spice Islands® Ground Cloves
1/2 cup LAND O LAKES® Butter, softened
1 cup SUGAR IN THE RAW®
1 egg
1/4 cup Karo® Dark Corn Syrup
1/3 to 1/2 cup SUGAR IN THE RAW®
  Reynolds® Parchment Paper

COMBINE flour, baking soda, salt, ginger, cinnamon and cloves in a medium bowl and set aside.

BEAT butter and 1 cup Sugar in the Raw 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.

CHILL dough 1 to 2 hours, or until easy to handle.

SHAPE dough into 1-inch balls and roll in 1/3 to 1/2 cup Sugar in the Raw. Place balls 2 inches apart on baking sheets lined with Reynolds Pachment Paper.

BAKE in a preheated 350°F oven for 9 to 11 minutes or just until golden around edges. Cool on wire racks.

RECIPE TIPS: To speed chilling, place dough in freezer for 15 to 30 minutes. Double this recipe to feed a crowd!
 
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ARGO and KARO are registered trademarks of ACH Foods Companies, Inc.
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