Ginger Sparkles

By Hortond

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!

Ingredients

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

Details

Servings 36
Preparation time 15mins
Cooking time 27mins

Preparation

Step 1

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” (2.5cm) balls. Roll into coarse sugar. Place on prepared baking sheets about 2” (5cm) apart.

5. Bake in preheated oven 10-12 minutes. Cool 2 minutes on baking sheets; transfer to cooling rack to cool completely.