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Dandelion Ginger Snaps

So you just bought a bottle of Dandelion Syrup and it tastes absolutely delicious. The only thing is... you're not sure what to do with it! Here's an idea - make these mind blowing Dandelion Ginger Snaps that are sure to be eaten before the day is done. These are so yummy that you'll have to make 3 batches - one for yourself, one for your family, and one for tomorrow!



  • 3/4 cup vegetable shortening*

  • 1 cup sugar

  • 1/2 teaspoon salt

  • 2 teaspoons baking soda

  • 1 large egg

  • 1/3 cup dandelion syrup

  • 2 1/3 cups flour

  • 1 to 2 teaspoons ground ginger

  • 1/2 teaspoon ground cloves

  • 1 teaspoon ground cinnamon

*Can you substitute butter for the vegetable shortening? Yes; but the cookies will be soft, not crisp.


  • 1/4 cup sugar

  • 1 teaspoon ground cinnamon


  1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.

  2. Beat together the shortening, sugar, salt, and baking soda.

  3. Beat in the egg, then the dandelion syrup.

  4. Add the flour and spices, beating to make a smooth, fairly stiff dough.

  5. To make the coating, combine the sugar and cinnamon, and place in a separate shallow pan or dish.

  6. Drop the dough in 1" balls into the cinnamon-sugar mixture; a teaspoon cookie scoop is perfect.

  7. Roll the balls in the sugar coating, then transfer them to the prepared baking sheets, leaving at least 1 1/2" between them; they'll spread as they bake!

  8. Bake the cookies for 11 minutes, for cookies that are crisp around the edges, and "bendy" in the center. Bake for 13 minutes, for cookies that are crisp/crunchy all the way through.

  9. Remove the cookies from the oven, and cool right on the pan, or on a rack. Cool completely, then store tightly wrapped, at room temperature.

  10. Yield: about 5 dozen cookies.

We hope you enjoy these delicious cookies!!!

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