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Grandma’s Syrup Cookies

PrintPrint Recipe
  • Difficulty: Easy
  • Yield: 5 dozen
  • Prep Time: 0:30
  • Bake Time: 10 to 12 minutes

Ingredients

  • 1/2 cup sugar
  • 1 cup shortening OR lard
  • 1/3 cup sour cream
  • 1 cup Karo® Dark Corn Syrup
  • 3 cups all-purpose flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Additional sugar

Directions

  1. Cream sugar and shortening until blended in a mixing bowl. Add sour cream and corn syrup; mix well. Combine the flour, cocoa, baking soda, salt and spices; add to creamed mixture and combine thoroughly.
  2. Roll dough into 1-inch balls. Place on lightly greased baking sheet. Flatten with a flat-bottomed drinking glass that has been dipped in sugar (to prevent sticking). Bake at 350°F for 10 to 12 minutes, or until browned. Remove to wire racks to cool completely.
  3. This recipe was provided courtesy of Our Iowa Magazine.
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Corn Syrup

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print image

Grandma’s Syrup Cookies

  • Difficulty: Easy
  • Yield: 5 dozen
  • Prep Time:  30 minutes
  • Bake Time: 10 to 12 minutes

Ingredients

  • 1/2 cup sugar
  • 1 cup shortening OR lard
  • 1/3 cup sour cream
  • 1 cup Karo® Dark Corn Syrup
  • 3 cups all-purpose flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Additional sugar

Directions

  • Cream sugar and shortening until blended in a mixing bowl. Add sour cream and corn syrup; mix well. Combine the flour, cocoa, baking soda, salt and spices; add to creamed mixture and combine thoroughly.
  • Roll dough into 1-inch balls. Place on lightly greased baking sheet. Flatten with a flat-bottomed drinking glass that has been dipped in sugar (to prevent sticking). Bake at 350°F for 10 to 12 minutes, or until browned. Remove to wire racks to cool completely.
  • This recipe was provided courtesy of Our Iowa Magazine.