Ginger sparkle cookies might be my favourite thing to eat and not just at Christmas.
These delicious little morsels of gingery goodness have long been a staple in our family. They’re a pretty in demand cookie, especially if you count how many times I’ve asked my mom to make them.
I’ve written about her mad kitchen skills on the blog before. She really shines during the holiday season, as most pro bakers do.
A busy, food-filled kitchen is something I grew up with. I count myself extremely lucky. I know so many people who lament the meals they grew up eating. Not to mention there are people out there who don’t have even the slightest luxury to turn their nose up at a meal.
I can’t recall how many times adults said to me, “You’re so lucky you get to eat your mother’s cooking all the time,” but it happened frequently.
And, as a child, I didn’t really even appreciate it.
I was such a picky eater. The pickiest, even. The very things you expect to placate a hungry child with didn’t work on me. I hated pizza until I was about nine. I didn’t eat hamburgers until I was in university (SO MUCH BURGER TIME WASTED). I wouldn’t even eat a hot dog if too much ketchup soaked the bun. I hated all salad, even caesar salad, which is the french fries of salad.
Of course, this all took a pretty drastic turn when I hit university. I branched out and started trying new things. A butter chicken here, a shawarma wrap there. Now, there are only a few foods I fear.
And dessert is certainly not one of them.
Even though I’m pretty good at finding food I like, I still loathe common dinner staples like mushrooms, fish and eggs (put them in a cake and we’re cool).
Dessert is the thing I can always count on.
And when dessert calls for cookies, I can always count on these. Now you can, too!
Ginger sparkles are going to be your new favourite cookie.
I almost wrote something like, “At least, I hope they’ll be.” Nope. I am so confident that if you love ginger cookies then you’ll hit it off with these bad boys.
They literally have SPARKLE in the name. And that sparkle is sugar. What’s not to love?
These make a spectacular Christmas cookie. They freeze well and the recipe makes three dozen cookies. Perfect for packaging up and sharing with your loved ones.
They sparkle like fresh frost, even after they’ve cooled and been put away.
They’re just slightly soft and chewy in the middle with this delicious crisp outer layer that melts in your mouth. The trick is to take them out when they are still soft. They harden up as they cool.
I’m seriously tempted to make more, even though I already have way too many holiday goodies on my hands.
Somebody, hold me down. And feed me a cookie.
Ginger sparkle cookies
Makes three dozen
- 3/4 cup shortening
- 1 cup white sugar + extra for rolling
- 1 egg
- 1/4 cup molasses
- 1 tsp vanilla
- 2 cups flour
- 2 tsp baking soda
- 1 tbsp ginger
- 1 tsp cinnamon
- 1 tsp cloves
- 1/2 tsp salt
- Preheat your oven to 350ºF. Line a cookie sheet with parchment paper. Place an additional 1/4 cup of white sugar in a bowl or on a plate for rolling cookies later.
- Cream shortening, sugar, egg, molasses and vanilla together until fully combined. Add dry ingredients and mix again until combined. The dough will be a deep, slightly orange brown. Do not overmix.
- Form into 1-inch balls and then roll in white sugar until coated. Place on your cookie sheet, leaving about two inches of space between each one. Do not press cookies flat.
- Place in the oven for 13-15 minutes or until the cookies have just begun to darken around the outside and the sugar forms cracked, sparkly outer layer.
- Leave on your cookie sheet to cool for a few minutes before transferring to a wire rack.