Directions

1

Preheat oven to 375 F

2

While the oven preheats, heat a sauce pan over medium-low to medium heat. Add butter, sugar, corn syrup, and salt.

3

Stir occasionally. When the mix melts and becomes smooth, remove it from heat. Be careful not to scorch the batter.

4

Quickly mix in the flour, vanilla extract and ginger. Once incorporated, allow mix to cool. You can refrigerate it or let it cool at room temperature.

5

Meanwhile, line a few cookie sheet with aluminum foil or parchment paper. I'd suggest using 2-3 sheets so that you can cycle one in when you're taking out the other.

6

Use a teaspoon to drop the batter onto the baking sheet. Make sure to leave adequate space otherwise you cookies will "kiss" and you'll wind up with flat edged cookies.

7

Bake the cookies for 5 minutes and then flip the cookie sheet around to ensure even baking. Bake for another 5-8 minutes until golden brown.

8

Remove baking sheet and put your next sheet in the oven to begin baking.

9

Place cookies on a cooling rack covered with paper towels to cool and crispen.

10

Store in an air-tight container.