Like a Snickerdoodle but... This recipe comes from a chef friend's small batch family sugar cane farm in Sopchoppy, Florida! And, of course, we only use their Lazy H's kettle cooked pure sugar cane syrup in this recipe. They squeeze the juice of the cane, then boil it down just like maple syrup.
These cookies are so yummy and chewy. The dusting of sugar on the outside gives just the right amount of texture!
These "terroir" cookies are something special! We call these the "terroir" because 3 of the main ingredients are local, really local.
Ingredients: Hillside Grain AP flour (Bellevue, ID), Cache Meadow Creamery raw butter (Preston, ID), Lazy H small batch sugar cane syrup (Sopchoppy, FL), organic sugar, organic dark brown sugar, Late Bloomer Ranch pasture raised egg (Driggs, ID), Redmond Salt (Utah), Burlap & Barrel cinnamon, Burlap & Barrel ginger, Burlap & Barrel cardamom and baking soda. Contains wheat, eggs, milk products.
Cookies baked to order.
Weight: approx 30 g / 1.1 oz each cookie