Generations of families throughout Louisiana have used cane syrup to enhance the flavor of everything from boudin to desserts. Similar to many folks of Cajun heritage, Bob Romero grew up with cane syrup on his family table in place of white sugar. Today, Bob and his family are carrying on the age-old tradition with Three Brothers Farm in Youngsville, where they harvest sugarcane for raw sugar and cane syrup.
We tried out Three Brothers Farm cane syrup and cane sugar in these sweet and spicy ginger cookies that you’re sure to love.
Cane Syrup Snaps
Yields: Makes 30
Ingredients
- ¾ cup all-vegetable shortening
- 1 cup granulated sugar
- 1 large egg
- ⅓ cup cane syrup
- 2⅓ cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon, divided
- ½ teaspoon kosher salt
- ½ teaspoon ground cloves
- ¼ cup raw cane sugar
Instructions
- 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 remaining 1 teaspoon cinnamon. Using a spring-loaded 1-ounce scoop, scoop dough, and roll into balls; coat in sugar mixture. Place dough balls at least 1½ inches apart on a large rimmed baking sheet.
- Bake until golden brown, about 13 minutes. Let cool on pan for 5 minutes. Remove from pan, and let cool completely on wire racks.
Notes
If you prefer a chewier cookie, bake for 11 minutes. For a crunchier version, bake for 15 minutes.
Find Three Brothers Farm Cane Syrup at Whole Foods in New Orleans, Baton Rouge, and Lafayette, Rouse’s, Hollygrove Market and Farm in New Orleans, Alexander’s Highland Market in Baton Rouge or online.
Find out more about the cane legacy in our newest issue of Louisiana Cookin’.
I believe the temperature for the oven is too high. I made the recipe exactly as directed, set my oven at 375, and watched them carefully. I removed them at 12 minutes and some were still burnt on the bottom. I lowered the temperature to 325 and watch them carefully again, and was able to ensure that the cookies were baked all the way through but not burnt on the bottom. Others he tried his recipe might want to experiment with the oven temperature. My oven is electric and well calibrated. I don’t have trouble with it overheating. I believe it’s wrong temperature on this recipe – especially when you’re rolling cookies with a high sugar content in Russia others he tried his recipe might want to experiment with the oven temperature. My oven is electric and well calibrated. I don’t have trouble with it overheating. I believe it’s wrong temperature on this recipe – especially when you’re rolling cookies with a high sugar content in raw sugar.
I discovered this recipe years ago when I lived in Louisiana and I am glad to find it online. Always baked at 350.