Reduced Sugar Ginger Cookies
Soft and chewy.
Prep Time: 20 minutes
Chill Time: 2 hours (see TIP below)
Bake Time: 7 to 10 minutes per batch
Yield: 4 dozen cookies
2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup butter
12 packets Stevia Extract in the Raw™
1/4 cup SUGAR IN THE RAW®
1/3 cup Karo® Dark Corn Syrup
1/3 to 1/2 cup SUGAR IN THE RAW®
Combine flour, baking soda, salt, ginger, cinnamon and cloves in a medium bowl; set aside.
Beat butter, Stevia in the Raw™ and 1/4 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. (See TIP below.)
Place 1/3 to 1/2 cup Sugar in the Raw® in a small dish. Shape dough into 3/4 to 1-inch balls; roll in sugar. Place balls 2 inches apart on greased cookie sheets.
Bake in preheated 350°F oven for 7 to 10 minutes or just until edges begin to brown. (Do not overbake or cookies will be dry.) Cool 1 minute on baking sheet, then remove to wire racks to finish cooling.
TIPS: To speed chilling, place dough in freezer for 30 to 45 minutes. Double this recipe to feed a crowd!