Ginger Sparkles
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Ginger Sparkles

Here's a perfect treat for friends and family this Christmas: a warm and spicy ginger and cinnamon cookie. To bake, shape dough into 1-inch balls, then roll each one in coarse sugar. The sugar dresses up the cookie and adds a delectable crunch!

Prep Time: |
Baking Time: |
Makes: 36 cookies

Ingredients

  • 1 cup 250 mL Crisco® All-Vegetable Shortening
  • 1 cup 250 mL packed brown sugar
  • ¼ cup 50mL molasses
  • 1 egg
  • 2 cups 500 mL Robin Hood® Original All Purpose Flour
  • 1 tbsp 15 mL ground ginger
  • 2 tsp 10 mL baking soda
  • 1 tsp 5 mL cinnamon
  • ½ tsp 2 mL salt
  • ½ cup 125 mL coarse sugar

Preparation

  1. Preheat oven to 350ºF (180ºC). Line baking sheets with parchment paper.
  2. Beat shortening and brown sugar until light and fluffy. Add molasses and egg. Beat well.
  3. Combine flour, ginger, baking soda, cinnamon and salt in a separate bowl. Add to shortening mixture. Beat until mixture is well combined.
  4. Roll dough into 1” (2.5 cm) balls. Roll into coarse sugar. Place on prepared baking sheets about 2” (5 cm) apart.
  5. Bake in preheated oven for 10 to 12 minutes. Cool for 2 minutes on baking sheets; transfer to cooling rack to cool completely.