• Tommy Centola

Cane Syrup Snaps

How could I not include a recipe using my favorite sweetener, cane syrup. These cookies make excellent treats for trick or treaters. They are also wonderful to include in a Christmas cookie exchange.


3/4 cup all-vegetable shortening

1 cup granulated sugar

1 large egg

1/3 cup cane syrup

2 1/3 cups all-purpose flour

1 tablespoon ground ginger

2 teaspoons baking soda

2 teaspoons ground cinnamon, divided

1/2 teaspoon kosher salt

1/2 teaspoon ground cloves

1/4 cup raw cane sugar


Preheat oven to 375℉.


In a large bowl, beat shortening and granulated sugar with a mixer at medium speed until fluffy, 1 to 2 minutes. Add egg, beating until just combined. Add cane syrup, beating until just combined.


In a medium bowl, stir together flour, ginger, baking soda, 1 teaspoon cinnamon, salt, and cloves. With mixer on low speed, gradually add flour mixture to shortening mixture, beating until combined.


In a small bowl, stir together cane sugar and reamining 1 teaspoon ground cinnamon. Using a spring loaded 1-ounce scoop, scoop dough, and roll into balls; coat in sugar mixture. Place dough balls at least 1 1/2 inches apart on a large rimmed baking sheet.


Bake until golden brown, about 13 minutes. Let cool on pan for 5 minutes. Renmove from pan, and let cool completely on wire racks.


Note: If you prefer a chewier cookie, bake for 11 minutes. For a crispier version, bake for 15 minutes.


Enjoy!!!


#CreoleandCajunComfortFood


Good Cooking, Good Eating and Good Living!!!

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