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



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


  • Iron 3.0
  • Folate 4.0
  • Calcium 1.0
  • Vitamin A 1.0
Share X
Baking & Desserts

Chewy Ginger Sparkles