There is something decidedly seasonal about ginger cookies. Easy and fun, Ginger Sparkle cookies are some of my favourite cookies for the holidays.
Spicy enough for adults, sweet enough for kids and super simple. I love the way the sugar sparkles on the outside hitting your tongue with that first hint of sweetness.
Built for More
This recipe doubles, triples… quadruples easily without adjustment. Just do the math and away you go. The final product freezes well and the dough keeps beautifully in the fridge for INSTANT fresh cookies. Just soften to room temperature, shape, sugar and… bake.
There is a great art to baking cookies. Not too dry, not too crisp, even colour on the bottom. When they’re covered in sugar, like Ginger Sparkles you want to watch that your oven temperature is consistent.
Often there is a little loose sugar on the tray after baking, I like to give the baking sheet a little rinse between each batch. I prefer not to smell burnt sugar if I’m not trying to burn sugar. I’m crazy like that.
Take Good Advice
One of the best pieces of advice my Grandmother ever gave me was: “Always bake a test cookie.”
Excellent advice. Test the size, the spread, the oven, and the timing. Besides… you have to eat that one, it’s the rule.
The other really great piece of advice my Grandmother gave me was: “Marry a man with his own teeth.”
These were two separate conversations for the record. Many years later, finally found that elusive man who can chew his own food. (Excruciatingly high standards, I know.)
But, enough about me… you, go bake some cookies. Get the kids to help, they can make the little dough balls and roll them in sugar. Baking stretches math skills and baking cookies with someone you love makes marvellous memories.
Crisp on the outside, soft on the inside Ginger Sparkle cookies will make your ties curl up with glee!
1/2 teaspoon vanilla
2 1/4cup flour
2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground ginger
1. In a large bowl, cream butter and sugar, and then add other wet ingredients and mix/beat well. 2. Add dry ingredients and mix thoroughly. Dough should be soft and easy to handle and not sticky. For best results, fridge your dough for an hour to make it a little firmer before rolling or baking. 3. Shape cold dough into one inch balls and roll in sugar. Flatten slightly with pads of fingers so they spread easily. 4. Bake on an ungreased or parchment lined cookie sheet at 350° for 10 minutes, until bottom is lightly browned. Transfer to wire racks to cool.
Ginger Sparkles will be very soft fresh out of the oven, as they cool they harden to be crisp on the outside and chewy on the inside. YUM.
Fearlessly cooking in her home kitchen just outside Ottawa, Canada; Cori Horton is a food photographer, food marketing consultant, recipe developer and sustainability advocate. A Cordon Bleu trained chef, Cori spent five years as the owner of Nova Scotia's Dragonfly Inn and now shares all things delicious - right here.