Sparkling Gingerbread Cookies
Soft and chewy gingerbread cookies with a sparkling sugar coating. A fun and flavorful treat to enjoy during the holiday season!
Prep Time5 mins
Cook Time10 mins
Total Time45 mins
Servings: 20 cookies
- 1/2 C unsalted butter softened
- 1/2 C granulated sugar
- 1/4 C light brown sugar
- 1 tsp vanilla extract
- 1 large egg
- 1/4 C molasses
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp allspice
- 1/8 tsp ground cloves
- 1/2 tsp salt
- 1/2 tsp baking powder
- 2 1/4 C all purpose flour
- 1/3 C white sanding sugar for coating
In a large bowl or stand mixer, cream together butter and sugars until light and fluffy. Mix in egg and vanilla, scraping the bowl as needed. Mix in molasses, followed by spices, salt and baking powder. Add flour one cup at a time until fully combined and no streaks remain. Chill dough for 15-30 minutes or until firm but manageable. Dough may also be chilled overnight or for up to 2 weeks and frozen for up to a year. If chilling dough longer than 30 minutes, allow dough to sit at room temperature until just scoopable but not soft.
Preheat oven to 350°F. Prepare a baking sheet with a silicone baking mat or parchment paper.
Add sanding sugar to a small bowl.
Using a medium cookie scoop, scoop and shape dough into 1 1/2-inch balls. Roll in sanding sugar. Space dough 1-2 inches apart on prepared baking sheet. Repeat with remaining dough.
Bake for 15 minutes. Allow cookies to sit for 1-2 minutes before transferring to a wire rack to cool completely.
Store cookies in an airtight container.