Coarse sugar coats these delightful cookies, giving them an icy glow. Baking them just until the edges begin to firm up delivers chewy cookies; for crispier results, bake until the tops are firm too, 1 to 2 minutes longer. Keep in mind that these cookies harden while cooling, so it pays not to bake them until they're overly crisp.
- Portion size 48 servings
- Credits : Canadian Living Magazine: December 2013
Ingredients
Method
Use our Basic Ginger Cookie Dough recipe.
Place sugar in shallow dish. Roll dough by scant 1 tbsp into balls; roll in sugar to coat. Place, 2 inches (5 cm) apart, on parchment paper-lined rimless baking sheets; press tops to flatten slightly.
Bake, 1 sheet at a time, in 350°F (180°C) oven just until edges are firm to the touch, 10 to 12 minutes. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely.
Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 2 weeks.
Nutritional facts per cookie: about
- Sodium 29 mg
- Sugars 7 g
- Protein 1 g
- Calories 59.0
- Total fat 2 g
- Potassium 42 mg
- Cholesterol 7 mg
- Saturated fat 1 g
- Total carbohydrate 11 g
%RDI
- Iron 3.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 1.0
