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Sparkle Cookies

ginger sparkle cookies.jpg


Ginger Cookies

2 cups all purpose flour 

2 1/2  teaspoons ground ginger  

1 teaspoon ground cinnamon

1 teaspoon baking powder

3/4 teaspoon salt

Zest of 2 medium sized lemons

8 ounces (2 sticks) unsalted butter, room temp

1/2 cup light brown sugar

2/3 cup, plus 2 tablespoons white, granulated sugar

2 teaspoons vanilla extract

2 large eggs, room temp

1 1/2" ice cream scooper

Parchment paper

Large baking sheet

Wired cooling rack


Cookie Glue

1/2 cup powdered sugar

4 teaspoons whole milk

Gold sanding sugar

Pastry brush


Ginger Cookies

Preheat oven 350F.

Add all of the dry ingredients & lemon zest to a bowl and whisk to incorporate evenly. Cream the butter and sugars together in a separate, large mixing bowl. Add the vanilla and then mix in the eggs one at a time. Gradually mix in the flour with spices. Drop leveled scoops of the batter 2 1/2 inches apart onto the cookie sheet lined with parchment paper and bake in the center of oven for 11 minutes. Remove and let cool some before transferring to a wired cooling rack. 


Whisk the powdered sugar and milk together in a small bowl. Pour some of the sanding sugar into a medium sized bowl. Lightly brush the tops of cookies with the cookie glue and then either sprinkle on the sugar for a light coating or dip the cookies in the bowl for a heavy coating. Place back on wired cooling rack to dry. Makes 32 cookies. 





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