Ginger Sparkles Recipes
CHEWY GINGERSNAPS SPARKLE COOKIES
These cookies are chewy, delicious and easy to make. They stay fresh for quite a long time and also aren't too sweet. This recipe does not double well.
Provided by trishypie
Categories Dessert
Time 20m
Yield 60 cookies
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar together using a hand mixer. Add other wet ingredients and mix.
- Add dry ingredients and mix. Dough should be easy to handle and not sticky. Add a little more flour if necessary. The dough should NOT be dry.
- Shape dough into one inch balls and roll in white sugar.
- Bake on an ungreased cookie sheet at 350 degrees for about 10 minutes. Remove immediately from cookie sheet onto cooling rack. Enjoy!
GINGER SPARKLES
A friend of mine gave me this recipe years ago. It makes a wonderful soft chewy ginger cookie. You could add some finely chopped candied ginger to it if you wanted. I don't flatten these, but I use my KitchenAid stand mixer, so the dough is softer. I do chill the cookies about 10 minutes before baking them. This is another cookie that would be great to use for an icecream sandwich.
Provided by Demelza
Categories Drop Cookies
Time 20m
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter & sugar, add molasses.
- Mix in egg.
- Add flour, baking soda, salt & spices.
- Mix till well combined.
- Roll tablespoon size balls in sugar.
- Place 12 cookies on parchment lined cookie sheet (flatten if dough is not too soft).
- Bake at 375 for 10 - 15 minutes (10 for a softer cookie, 15 for a crisp cookie).
- Cool on wire rack.
- Store in airtight container.
Nutrition Facts : Calories 82.4, Fat 3.6, SaturatedFat 2.2, Cholesterol 13.8, Sodium 112.1, Carbohydrate 11.8, Fiber 0.2, Sugar 6.5, Protein 0.8
GINGER SPARKLERS
Make and share this Ginger Sparklers recipe from Food.com.
Provided by Missy 2
Categories Dessert
Time 30m
Yield 32 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 F.
- Mix together flour, baking soda, salt, cinnamon, ginger and cloves, and brown sugar in a large mixing bowl.
- Soften butter or margarine in microwave. Mix it together with molasses and eggs.
- Mix wet ingredients with dry ingredients. Dough will be very dense.
- Pick up tsp sized ball of dough and roll into a ball in your hands.
- Roll rounded ball into extra sugar to coat.
- Place balls of dough on baking sheet.
- Bake at 350 F for 15 minute Cookies may seem crisp when they come out of the oven, but once removed from cookie sheet and stored they should be soft.
More about "ginger sparkles recipes"
GINGER SPARKLE COOKIES – HELLO HOLIDAYS! - FOOD GYPSY
From foodgypsy.ca
Reviews 7
Servings 48
Cuisine American
Category Desserts
- 2. Add dry ingredients and mix thoroughly. Dough should be soft and easy to handle and not sticky. On warm days, fridge your dough for an hour to make it a little firmer.
- 3. Shape dough into one inch balls and roll in sugar. Flatten slightly with pads of fingers so they spread easily.
- . 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.
RECIPE: GINGER SPARKLE COOKIES | CBC LIFE
From cbc.ca
- Whisk together flour, baking soda, ginger, cinnamon, allspice, salt, cloves, nutmeg and cayenne pepper; set aside.
- Beat butter and brown sugar with electric beaters until light and fluffy, scraping down sides of bowl as needed. Beat in egg until combined. Stir in molasses and vanilla until blended. Stir in dry ingredients; beat just until blended. Cover and let stand in refrigerator for at least 1 hour and up to 2 days. (This will make them easy to roll and shape.)
- Preheat oven to 375 degrees F. Using a tablespoon to measure, roll dough into roughly 1-inch balls. Roll the balls in sugar to coat and place on parchment paper-lined baking sheets, spacing about 2-inches apart. Press dough with tines of fork in a crisscross pattern to flatten slightly. Top with a pinch more sugar. (If the dough is too soft to work with, pop in freezer for a few minutes to firm up.)
- Bake in middle of the oven, one tray at a time, until the cookies are set around the edges but still a little soft in the centre, about 9 to 11 minutes. Transfer to a wire rack to cool completely. Store in an airtight container for up to 3 days, or freeze for up to 1 month.
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