These cookies are nice with a tall, cold glass of milk. They have a slight hint of ginger but the cocoa is more overpowering and adds a nice flavour. The sugar mixture that you roll them in adds a crisp outer shell and the inside is moist and delicious!

  • 1 cup butter, softened
  • 1 1/3 cups sugar, divided
  • 1/4 cup corn syrup
  • 2 cups flour
  • 6 tbsp and 1 1/4 tsp cocoa
  • 2 tsp baking soda
  • 1/4 tsp ground ginger
  • 1/4 salt

Beat butter, sugar and egg in bowl until fluffy. Add the corn syrup until well blended. Stir flour, 6 tbsp cocoa, baking soda ginger and salt. Gradually add this to butter mixture, beating until well blended. 

Heat oven to 350°F. Stir together the remaining cocoa and sugar. Shape teaspoons of dough into balls and roll in sugar/coca mixture. Place about 2 inches apart on baking sheets and bake for 12 minutes. The original recipe required chilling the dough to allow for easier handling. It is really not required as the dough is already stiff.

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Cory Way


Mom, wife, baker, cook and lover of every cookie cutter and kitchen gadget there is, that's me!