Cane Syrup Snaps
Yields: Makes 30
  • 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
  1. Preheat oven to 375°.
  2. 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.
  3. 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.
  4. 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.
  5. Bake until golden brown, about 13 minutes. Let cool on pan for 5 minutes. Remove from pan, and let cool completely on wire racks.
If you prefer a chewier cookie, bake for 11 minutes. For a crunchier version, bake for 15 minutes.
Recipe by Louisiana Cookin at