Weekly Treat: Soft Sparkly Ginger Cookies

It’s been a long time since we’ve posted a weekly treat for the lunchboxes! So, here goes….a softer-than-ever ginger cookie whose sugar coating twinkles in the emerging light of spring!

Soft Sparkly Ginger Cookies

Soft Sparkly Ginger Cookies

makes 60
Author: Roseanne Carrara, The Lunchbox Season


  • 4 c all-purpose flour
  • 3 tsp baking soda
  • 1 tbs ground cinnamon
  • 2-3 tsp ground ginger
  • 1 tsp ground cloves
  • 1 c butter room temperature
  • 1 c brown sugar
  • 1 c white sugar or more brown
  • 3 eggs room temperature
  • 1 c molasses
  • 1/2 - 1 c white sugar for the sparkly coating


  • Heat oven to 350.
  • Sift all of the dry ingredients into a bowl.
  • In a mixer, cream the butter and sugar.
  • Add the eggs and molasses and blend until creamy and fluffy.
  • Add the flour mixture .5 c at a time.
  • No need to refrigerate this ginger cookie dough!
  • With a small ice-cream scoop or tablespoon, form dough into balls.
  • Dip balls into a bowl of sugar to coat all over.
  • Place the cookies onto parchment-lined cookie sheets.
  • Bake for 10-11 minutes, max.
  • Cookies will still be soft to the touch when you pull them out.
  • Cool on wire racks.
  • Store cookies in a tin or airtight container.

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