Cane Syrup Sugar Cookies
Perfect for last-minute company, this dough can be stored in the refrigerator up to 1 week, or frozen up to 1 month. But, we have to warn you: These little sweets are so tempting, you’ll probably want to bake them all at once!
Ingredients
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servings
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Cals
cals
Directions
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Beat together softened butter & brown & white sugars until light and fluffy. Pour in the cane syrup and continue beating until completely combined, then add the egg and beat until mixture is uniformly textured. Next, stir the spices, flour, and baking soda together in a separate bowl. Stir these dry ingredients into the butter/sugar mixture, just until completely combined. Divide the soft dough into two on separate pieces of plastic wrap; cover the dough with wrap and flatten into a smooth-sided square 1″ thick. Chill for 1 hour. Remove dough from fridge, heat oven to 350 degrees, and unwrap dough. Using a sharp knife, cut the dough into 1″ squares. Pinch off one square at a time; roll into a ball, then roll the cookie balls in the reserved white sugar. Place balls 2-3″ apart on cookie sheets. Flatten the balls into 1/4″ thick rounds with a smooth-bottomed glass dipped in the reserved sugar. Bake for 11-15 minutes, depending on whether you’d like a softer or crispier cookie.