Chewy Gingersnaps Sparkle Cookies
Get ready to dazzle your taste buds with these Chewy Gingersnaps Sparkle Cookies—soft, spiced perfection with a festive sugary coating that glimmers like the holiday season. Infused with the warm, aromatic trio of ginger, cinnamon, and cloves, these cookies strike the perfect balance of sweetness and spice, thanks to rich molasses and a touch of brown sugar. The chewy centers paired with the crisp, crackled edges create a satisfying texture that’s practically irresistible. Perfectly baked in under 15 minutes, these glittering treats make an ideal addition to cookie platters, holiday parties, or a cozy afternoon with tea. With their signature sparkle and comforting flavor, these cookies are a true showstopper for any occasion.
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Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 2 teaspoons Baking soda
- 2 teaspoons Ground ginger
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground cloves
- 0.25 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1 cup Brown sugar, packed
- 0.25 cups Molasses
- 1 Large egg
- 0.5 cups Granulated sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until well combined. Set the dry ingredients aside.
In a large mixing bowl, using a handheld or stand mixer fitted with the paddle attachment, cream the softened butter and brown sugar together on medium speed until the mixture is light and fluffy, about 2 minutes.
Add the molasses and the egg to the butter-sugar mixture. Beat on medium speed until well incorporated, scraping down the sides of the bowl as needed.
Gradually add the dry ingredients to the wet mixture, beating on low speed until a thick dough forms. Avoid overmixing.
Using a tablespoon or small cookie scoop, roll the dough into balls about 1.5 inches in diameter.
Roll each dough ball in granulated sugar until fully coated. This will give the cookies their signature sparkle.
Place the sugar-coated dough balls onto the prepared cookie sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 9–11 minutes, or until the cookies are puffed and the tops are cracked. Be careful not to overbake; the centers should still look slightly underdone for a chewy texture.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your chewy gingersnap sparkle cookies with a glass of cold milk or a cup of tea!
Nutrition Facts
Calories |
105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.2 g | 5% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 89 mg | 4% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 10.0 g | ||
| Protein | 1.0 g | 2% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 12 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 50 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
