Ginger Cookies with Spiced Sugar

While I’m not always a big fan of cookies, every so often I get a recipe that makes my mouth water and a bonus if it looks easy enough that I’ll actually make them. I saw these in my December Canadian Living Magazine and what a tasty surprise.

I used  a Pampered Chef sprinkle to make them really tasty the second time around. I’m not one to buy MLM products often so if you can find a cheaper alternative, please share it as I can think of a few cinnamon buns and the like that would be very tasty with this on them. I think one of the ingredients in this mix is a bit of candied ginger.

1/3 cup

Butter, softened

75 mL

1/2 cup

Brown sugar, packed

125 mL


Egg yolk


2 tbsp

Fancy molasses

25 mL

1/2 tsp


2 mL

1 1/4 cup


300 mL

1 tsp

Baking soda

5 mL

1/2 tsp

Each: ground ginger and cinnamon

1 mL

1/4 tsp

Ground allspice

1 mL

1/4 tsp


1 mL

1/4 cup

Turbinado sugar

50 mL

  1. In a large bowl, beat butter with sugar until fluffy; beat in egg yolk, molasses and vanilla. In separate bowl, whisk together flour, baking soda, ginger, cinnamon, allspice and salt. Stir into butter mixture.
  2. Divide into thirds. Place each on waxed paper, using paper as support, roll into 1 inch (2.5 cm) diameter logs. Wrap and refrigerate until firm, 2 hours.*
  3. Sprinkle turbinado sugar** on waxed paper, unwrap logs and roll in sugar. Cut into 1/4-inch (5 mm) slices and place 2 inches (5 cm) apart on parchment paper-lined or ungreased baking sheets. Freeze until firm, about 15 minutes.
  4. Bake in 350F (180C) oven until bottoms are browned, about 10 minutes. Let cool on pans on racks about 2 minutes. Transfer to racks; cool completely.***

Makes about 60 cookies. Per cookie: about 32 cal, trace pro, 1g total fat (1g sat. fat), 5g carb, trace fibre, 6 mg, chol, 39 mg sodium.

* Make ahead: refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks.

** Make ahead: store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.

*** I used Sweet Cinnamon Sprinkles from Pampered Chef by only dipping the tops in the sugar before baking.

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