Sugar Sparkled Gingersnaps

Surgar Sparkled Gingersnaps
Surgar Sparkled Gingersnaps

Gingersnaps are something that I didn't particularly like as a kid. Actually, even as an adult. That is, until I started making them myself. Every kind I had had before were dry, hard and way too crunchy for my taste. I like a soft cookie that is chewy. I have always enjoyed the flavor of gingersnaps, but that was far as it went. So, a few years back, I started trying different recipes at home. I never really came across the "one". That is, until I tried these cookies. I bookmarked this recipe about a year ago, but never got around to trying them. I made these about two months ago, and it was love at first bite. The search is now over. This is it folks. The best gingersnap cookie. That may be a bit presumptuous, but I don't care. These cookies are soft, chewy and perfect. The ginger flavor really pulls through, but it isn't over powering. Just right. I knew that I just HAD to share this recipe with you all. But, when I went to make them two weeks ago, I couldn't find coarse sugar anywhere. I mean ANYWHERE. I looked in all my regular stores, and then some. It's like it just disappeared. They had blue, pink, green, purple; you name it. But no white. What the heck!? So, finally, I took action and decided to look online. Ding ding; King Arthur Flour! I always get their catalogs with recipes and baking equipment that I definitely droll over. So, I ordered two containers. I wasn't messing around this time. I got it in two days with regular shipping, and on a Sunday. Amazing! So, yesterday, first thing I did was make up a batch of these. Just in time for Christmas!

Surgar Sparkled Gingersnaps

Speaking of Christmas, I can't believe it's tomorrow! Is everyone ready? I guess I am. Even though it's suppose to rain all Christmas day, Yuck!

Happy Holidays everyone! I hope you all have a wonderful day full of love and cheer!

Sugar Sparkled Gingersnaps

Yield: About 2 dozen cookies

  • 2 1/2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 1/2 teaspoons ground ginger

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon salt

  • 2/3 cup canola oil

  • 1 cup packed light brown sugar

  • 1/3 cup molasses

  • 1 large egg

  • 1/2-1 cup coarse/sparkling sugar


Preheat the oven to 325ºF.  Line baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves and salt. In the bowl of an electric mixer, mix the oil, sugar, molasses and the egg together until well blended. With the mixer on low speed, mix in the dry ingredients just until incorporated and a dough forms.

Place the coarse sugar in a small bowl. Using a small cookie scoop, scoop out the dough. Roll each cookie dough ball in the sugar until coated in an even layer.

Place the coated balls on the prepared baking sheets about 2 to 3 inches apart.  Bake, rotating the sheets halfway through baking, just until the tops of the cookies are set and beginning to crack, about 15-17 minutes total. They will still be very soft. Make sure not to overbake because they will become hard. Let cool on the baking sheets a few minutes, then transfer to a wire rack to cool completely. Store in an airtight container.

Source: Adapted from Annie's Eats, originally adapted from Williams Sonoma

*Opinions are completely my own. King Arthur Flour has no idea who I am.