Golden Syrup Sugar Cookies

I've never found a sugar cookie recipe that I liked. Either they are too crisp, too soft so that they fall apart, tasteless or a combination. My husband had the idea to take a ginger cookies recipe and turn it into sugar cookies. I replaced the molasses with Golden Syrup, removed the spices completely and added in vanilla. They turned out better than I expected. My husband thinks that they taste like glazed Krispy Kreme donuts. They are soft but chewy, not crumbly at all. No need for frosting. And they won't last long either!

Golden Syrup Sugar Cookies

1 1/2 cups butter, softened (no substitutes)

2 cups granulated sugar

2 eggs

1/2 cup Golden Syrup

1 tablespoon pure vanilla extract

4-1/2 cups flour

2 teaspoons baking soda

1/2 teaspoon salt

Additional sugar for rolling

1. In a mixing bowl, cream butter and sugar. Beat in the eggs, Golden Syrup and vanilla.

2. Combine the flour (I spoon the flour into the measuring cup and then level it with a knife), baking soda and salt; gradually add flour mixture to the creamed mixture. 

3. Roll into 1-1/2 inch balls, then roll in sugar. Place 2 inches apart on un-greased baking sheets. 

4. Bake at 350-degrees for 8-10 minutes or until puffy and just starting to brown. Be careful not to over bake them.

5. Remove to wire racks to cool. 

This makes about 42 cookies, depending on how big you make them.

Aebleskivers (Danish Pancakes) with Spiced Apple Syrup

You will need an aebleskiver pan. I bought this one. You will also need something long and thin to turn them over with. A cake tester works well. I use this one.


For the pancakes:

3 large eggs, separated
3 tablespoons canola oil
1 1/2 cups buttermilk
1 teaspoon pure vanilla extract
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons granulated sugar
1/4 teaspoon fine grain sea salt

1. Beat the egg yolks and mix with the oil, buttermilk and vanilla.
2. Sift together the flour, baking soda, baking powder, sugar and salt.
3. Add the dry ingredients to the wet ingredients and mix until just combined. The batter will be lumpy.
4. Whip the egg whites until stiff peaks form.
5. Fold the egg whites into the pancake batter.
6. Heat the pan over medium heat.
7. Add a pea-sized amount of butter to each cup in the pan.
8. When the butter is melted, add 1/8th of a cup of the batter.
9. Cook until lightly browned on one side. You will see bubbles around the edges.
10. Using the cake tester, pierce the side of the pancake and turn it over in the pan. Cook until it's a light brown.
11. Remove using the cake tester and eat while still warm.

*You can make the batter the night before, leaving out the whipped egg whites until you are going to make them, it saves on time and works very well.

For the syrup:

2 cups cold apple cider
2 tablespoons corn starch
1/2 cup light brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of cloves
pinch of ginger
1 teaspoon pure vanilla extract
4 tablespoons butter
pinch of salt

1. In a small saucepan, combine the apple cider and corn starch. Whisk until the corn starch is dissolved.
2. Add the rest of the ingredients.
3. Over medium-high heat, cook until the mixture comes to a boil and thickens, stirring constantly.
4. Serve warm or cold with aebleskivers or other pancakes.

The traditional way to eat them is to dip them in powdered sugar. You can also serve with maple syrup, powered sugar, jam, etc.

Traditionally, cooked apple pieces were put into the middle of each pancake before it was turned over. Jam, berries, or savory fillings like cheese or sausage can also be used.

Salted Brown Sugar Toffee Popcorn

Salted Brown Sugar Toffee Popcorn

1/2 cup popcorn kernels (or two bags of plain microwave popcorn)
2 sticks of salted butter
1 cup packed light brown sugar
3 tablespoons of water
1 teaspoon pure vanilla extract
1/2 teaspoon fine grain sea salt or 1/3 teaspoon of regular table salt


1. Butter a large bowl.
2. Pop the popcorn kernels with an air popper, or two regular sized bags of plain popcorn in the microwave.
3. Combine the sugar, butter, water and vanilla in a medium saucepan.
4. Stirring constantly, cook over medium-high heat until a dark brown, with thickened bubbles and a burned smell, about 8-10 minutes
5. Pour immediately over the popcorn and stir a few times.
6. Sprinkle the salt over the popcorn and mix thoroughly. Omit this step if you using microwave popcorn that has added salt.
7. Let cool completely and break up.