📝 About This Recipe
A true heirloom of Acadiana, these cookies capture the deep, smoky sweetness of pure Steen's cane syrup, a staple of South Louisiana pantries. Unlike standard molasses cookies, these 'ginger cakes' offer a lighter, more floral complexity with a soft, pillowy texture that melts in your mouth. They are the quintessential taste of a Cajun childhood, perfect for dipping into a hot cup of café au lait.
🥗 Ingredients
Dry Ingredients
- 4 cups All-purpose flour (sifted)
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground cloves
- 2 teaspoons Baking soda
- 1/2 teaspoon Salt
Wet Ingredients
- 1 cup Unsalted butter (softened to room temperature)
- 1 cup Pure Louisiana cane syrup (such as Steen's)
- 1/2 cup Light brown sugar (packed)
- 1 Large egg (at room temperature)
- 1/4 cup Whole milk
- 1 teaspoon Vanilla extract (pure)
For Finishing
- 1/2 cup Granulated sugar (for rolling dough balls)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.
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2
In a medium mixing bowl, whisk together the sifted flour, ground ginger, cinnamon, cloves, baking soda, and salt until well combined and aerated.
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3
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and light brown sugar together on medium-high speed until light and fluffy, about 3 minutes.
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4
Slowly pour in the cane syrup and continue to beat until fully incorporated, scraping down the sides of the bowl as needed.
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5
Add the egg and vanilla extract, beating well until the mixture is smooth and glossy.
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6
Reduce the mixer speed to low. Gradually add the dry flour mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients.
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7
Mix just until the flour streaks disappear; do not overmix, as this will make the cookies tough rather than cake-like.
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8
The dough will be quite soft and slightly sticky. For best results, chill the dough in the refrigerator for 30 minutes to make it easier to handle.
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9
Place the granulated sugar in a small shallow bowl. Scoop about 2 tablespoons of dough and roll into a 1.5-inch ball.
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10
Roll the ball in the granulated sugar until evenly coated and place on the prepared baking sheet, spacing them 2 inches apart.
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11
Bake for 12-15 minutes. The cookies are done when the edges are set and the tops have beautiful 'cracks,' but they should still feel soft to the touch.
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12
Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
💡 Chef's Tips
Always use pure cane syrup (like Steen's) rather than blackstrap molasses; the flavor profile is much milder and more buttery. If the dough is too sticky to roll even after chilling, use a lightly floured hand or a cookie scoop. Do not overbake! These cookies should remain soft and cakey; they will continue to set as they cool on the pan. Store in an airtight container with a slice of white bread to keep them soft for up to a week. For a spicier kick, add 1/4 cup of finely minced candied ginger to the batter.
🍽️ Serving Suggestions
Serve warm with a cup of dark roast café au lait or chicory coffee. Pair with a cold glass of buttermilk for a traditional Cajun snack. Top with a simple lemon glaze (powdered sugar and lemon juice) to cut through the richness of the syrup. Crumble over vanilla bean ice cream for a sophisticated Southern sundae. Serve alongside a bowl of fresh blackberries or sliced peaches.