Ginger sparklers are bold, chewy cookies rolled in sugar for a crackly, sparkling finish. With warm spices and deep molasses flavor, they strike the perfect balance between sweet heat and cozy comfort. Crisp at the edges and soft in the center, these cookies are especially welcome during the colder months but delicious any time of year.
Their signature sugary coating creates a delicate crunch that gives way to a tender interior. Simple to prepare and packed with flavor, they’re a wonderful addition to holiday trays, afternoon coffee breaks, or homemade gift boxes.
Ingredients You’ll Need
Classic baking staples and warming spices come together to create these flavorful cookies.
- 3/4 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar, plus extra for rolling
- 1/4 cup molasses
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
How to Make Ginger Sparklers
- Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and 1 cup of granulated sugar until light and fluffy.
- Mix in the molasses and egg until fully combined.
- In a separate bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
- Scoop the dough into small balls and roll each one in granulated sugar to coat thoroughly.
- Place the coated dough balls on the prepared baking sheets, spacing them a few inches apart.
- Bake until the cookies are puffed, crackled on top, and set around the edges.
- Allow the cookies to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.
Tips, Variations & Storage
- Do not overbake; the centers should remain slightly soft for the best texture.
- For a stronger spice flavor, add a pinch of freshly grated ginger.
- Chill the dough briefly if it feels too soft to handle.
- Store cookies in an airtight container at room temperature for up to 1 week.
- These cookies freeze well for up to 2 months and thaw quickly at room temperature.
Frequently Asked Questions
Why are they called sparklers?
The name comes from the sparkling sugar coating that creates a crackled, shimmering surface after baking.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 2 days. Let it soften slightly before rolling in sugar and baking.
Can I make them less spicy?
You can reduce the ginger slightly for a milder flavor while still keeping the warm spice profile.
Why did my cookies spread too much?
If the butter was too warm, the cookies may spread more than expected. Chilling the dough can help control spreading.
Ginger Sparklers (Old-Fashioned Ginger Cookies)
Ingredients
Method
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Whisk the flour, baking soda, salt, ginger, and cinnamon in a medium bowl until well combined.
- In a large bowl, use an electric mixer to beat the brown sugar, butter, molasses, and egg until smooth.
- Add the dry ingredients to the wet ingredients and fold gently with a spatula or wooden spoon until no dry flour remains.
- Divide the dough into 24 portions and roll each into a smooth ball between your hands.
- Pour the coarse sugar into a small bowl and dip the tops of the dough balls into the sugar until well coated. Arrange the cookies on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, until the cookies are set but still soft in the centre. Cool completely on the baking sheets.
Notes