Ginger Cookies

Name: Ginger Cookies
Prep time: P0Y0M0DT2H0M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT2H10M0.000S
Yield: 4 dozen cookies
Ingredients: 2 cups all purpose flour; 3/4 teaspoons baking soda; 1/4 teaspoon salt; 2 teaspoons Ground Ginger; 1/2 teaspoon Ground Saigon Cinnamon; 1/8 teaspoon Ground Cloves; 1/2 cup (1 stick) butter; 1/3 cup Stevia In The Raw® Bakers Bag

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Total: 2 hr 10 min

Prep: 2 hr
Cook: 10 min

Yield: 4 dozen cookies

Total: 2 hr 10 min

Prep: 2 hr
Cook: 10 min

Yield: 4 dozen cookies

Ingredients

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2 cups all purpose flour

3/4 teaspoons baking soda

1/4 teaspoon salt

2 teaspoons Ground Ginger

1/2 teaspoon Ground Saigon Cinnamon

1/8 teaspoon Ground Cloves

1/2 cup (1 stick) butter

1/3 cup Stevia In The Raw® Bakers Bag

Directions

Preheat oven to 350°F. 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. Refrigerate dough 1 to 2 hours or until easy to handle. (See Tip below.) Place to 1/2 cup Sugar in the Raw® in a small dish. Shape dough into 3/4-inch balls; roll in sugar. Place balls 2 inches apart on greased cookie sheets. Bake 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.