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Sparkling Ginger Cookies

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“From an advertisement handout I found a gem of a ginger cookie recipe. The original recipe calls for "Sugar in the Raw" or a very coarse granulated sugar but I've used fine sugar and colored coarse sugars and they both worked well. There is 1-2 hours needed to chill the dough so allow extra time for preparation.”
READY IN:
2hrs 20mins
SERVES:
48
YIELD:
4 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine flour, baking soda, salt, giner, cinnamon and cloves in a medium bowl and set aside.
  2. Beat butter and the 1 cup of sugar in a large bowl with mixer at medium high speed until well mixed.
  3. Beat in egg and corn syrup until smooth.
  4. Stir in flour mixture.
  5. CHILL dough 1-2 hours or until easy to handle.
  6. Preheat oven to 350F.
  7. Shape dough into 1 inch balls and roll in the extra 1/3-1/2 cup sugar.
  8. Place dough balls about 2 inches apart on a greased baking sheet.
  9. Bake for 9-11 minutes or just until golden around edges.
  10. Cool on wire racks before storing in an air tight container.

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