Sparkling Ginger Cookies
Elevate your holiday baking game with these irresistibly chewy Sparkling Ginger Cookies, a festive treat that combines warm spices and a delightful sugary crunch. Infused with the bold flavors of ginger, cinnamon, and cloves, these cookies offer a cozy, nostalgic aroma that fills your kitchen as they bake to perfection. A touch of molasses adds depth and richness, while a final roll in granulated sugar creates their signature sparkly exterior. Ready in just 30 minutes from start to finish, these golden, crackled cookies are perfect for holiday gatherings, gifting, or simply enjoying with a hot cup of tea. Soft in the center and slightly crisp on the edges, they’re a must-try addition to any cookie tray.
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Recipe Information
Ingredients
- 2.25 cups all-purpose flour
- 1.5 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 2 teaspoons baking soda
- 0.5 teaspoon salt
- 0.75 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 0.25 cup molasses
- 1 teaspoon vanilla extract
- 0.5 cup additional 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 bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set aside.
In a large mixing bowl, using a hand or stand mixer, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the egg, molasses, and vanilla extract to the butter mixture and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Scoop the dough into tablespoon-sized balls using a cookie scoop or your hands.
Roll each dough ball in the additional granulated sugar until fully coated.
Place the dough balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 8-10 minutes, or until the cookies are set and the tops are slightly cracked. Do not overbake; the cookies should remain soft.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
3852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.7 g | 198% | |
| Saturated Fat | 93.6 g | 468% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 607 mg | 202% | |
| Sodium | 3870 mg | 168% | |
| Total Carbohydrate | 589.5 g | 214% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 379.6 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 297 mg | 23% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1602 mg | 34% | |
*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.
