In the fall of Florida cane sugar growers take to the field to harvest cane stalks to make annual batches of cane syrup, the sticky coffee-brown southern cousin of molasses. On the outside of east Gainesville lies Morningside Nature Center, one of the only living history farms in the area. They put on a cane boil event every year where they demonstrate the process of cane boiling to curious onlookers using equipment fashioned after what they used in the 1800’s.

Ginger snap cookies are a holiday cookie staple. And where molasses is traditionally used I substitute cane syrup. It’s unique and distinctive flavor works poetically with the spices. This dough does best rolled into balls and then in sugar, but what you want when the littles are the artist is irrelevant. Fortunately this dough can be formed or cut into shapes which is perfect for the creative littles on a sugar high!

Ginger Snap Cookies

Ingredients:
•1 cup packed brown sugar
• 3/4 cup vegetable oil
• 1/4 cup molasses
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 3 oz candied ginger chopped fine
• 1/3 cup white sugar for dusting

Directions:

Preheat oven to 375 degrees. In a large bowl, mix together the brown sugar, oil, molasses, and egg. In a separate bowl, combine flour, baking soda, salt, cloves, cinnamon, and both gingers. Stir into cane syrup mixture. Roll dough into 1 1/14 inch balls. I used a small cookie scoop to keep the cookies consistent. Roll each ball in white sugar before placing 2 inches apart on an un-greased cookie sheet. Or use parchment paper. Bake for 10-12 minutes. Cool or wire racks.