Ginger Sparklers (Old-Fashioned Ginger Cookies)
Ginger sparklers are a classic cookie I first tried when I lived in Inverness, Cape Breton. They seemed to be everywhere, from local cafés to the Mabou Farmer’s Market, usually lined up beside oatcakes and cherry coconut bars.
These cookies are chewy and spicy. For maximum chewiness, I take them out of the oven while they still look underbaked and let them cool right on the baking sheet. The residual heat finishes the bake gently, keeping the centres soft instead of crisp. I also go heavy on the ginger, upping the amount from a traditional 1 ½ teaspoons to a full tablespoon. Dipping the tops of the dough balls in coarse sugar before baking adds both crunch and the cookie’s namesake sparkle. I buy mine from the bulk store, though regular granulated sugar will work if you can’t find it.
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Ingredients For Ginger Sparklers
Ingredient Notes
- Baking Soda: Ensure it’s relatively fresh for proper cookie spread.
- Butter: I use salted butter for all of my recipes.
- Cinnamon: Freshly opened or recently opened is best.
- Egg: I use large eggs for all my recipes.
- Ginger: Don’t use the ginger in your cupboard from last year. Buy fresh or use recently opened ginger for best results.
- Molasses: Crosby’s fancy molasses is well known in Atlantic Canada and is my molasses of choice.
- Salt: I use table salt for all of my recipes.
- Sugar (Brown): Sometimes called dark brown or old-fashioned brown sugar.
- Sugar (Coarse): Adds sparkle and crunch to the tops of the cookies.
It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- Baking Soda: You can replace baking soda with baking powder, but it may change the texture from flat and chewy to puffy and cakey.
- Butter: You can use unsalted butter or margarine.
- Cinnamon: Pumpkin pie spice is a good replacement for cinnamon.
- Sugar (Coarse): Use 2 tablespoons of granulated sugar instead of 2 tablespoons of coarse sugar.
Recipe Variations
Try any of the following for a twist on this ginger sparkle cookie recipe:
- Candied Ginger: ¼ cup, finely chopped, folded in with the dough
- Chocolate: ½ cup, any you like, finely chopped, stirred in before shaping the dough
- Espresso Powder: 1 teaspoon, added with the dry ingredients
- Orange Zest: 1 teaspoon, finely grated, added with the wet ingredients
- Sea Salt Flakes: A pinch, sprinkled on tops before baking
- Vanilla Extract: 1 ½ teaspoons, added with the wet ingredients
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Ginger Sparklers
STEP 1: Whisk the dry ingredients in a medium mixing bowl until well combined, then set aside.
STEP 2: In a large bowl, use an electric mixer to beat the brown sugar, butter, molasses, and egg until smooth.
STEP 3: Add the dry ingredients to the wet ingredients.
STEP 4: Switch to a spatula or sturdy spoon and fold gently until no dry flour remains.
STEP 5: Divide the dough into 24 portions, approximately 32 g each.
STEP 6: Roll each portion into a smooth ball between your hands.
STEP 7: Dip the tops of the dough balls in coarse sugar, then arrange them between two baking sheets.
STEP 8: Bake for 10 to 12 minutes, then let cool completely on the baking sheets set on wire racks.
Expert Tips
- You can roll the whole dough ball in coarse sugar if you like, but I find dipping just the tops is just right.
- Make sure the cookies look underdone when you take them out of the oven because they will finish setting on the pan.
- Let the cookies cool directly on the baking sheets to retain moisture and keep them chewy.
Recipe Notes
- For detailed ingredient notes, substitution tips, variations, and step-by-step photos, scroll through the full recipe post.
- Use a digital kitchen scale for precise measurements and an oven thermometer to confirm your oven is heating correctly.
- Measure the molasses directly into the mixing bowl set on a scale for less mess and easier cleanup.
- You can use a 2-tablespoon cookie scoop for the dough, but I prefer to weigh each portion on a scale for accuracy.
Storage
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze the cookies in a sealed container or freezer bag for up to 2 months. Thaw the cookies at room temperature before serving.
Recipes Related To Ginger Sparklers
Printable Recipe Card
Ginger Sparklers (Old-Fashioned Ginger Cookies)
Special Equipment
- Measuring cups and spoons
- 2 Mixing bowls
- Electric mixer
- Spatula or wooden spoon
- 2 Baking sheet(s)
- Parchment paper
- 2 Wire racks
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon table salt
- 1 tablespoon ground ginger
- 1 ½ teaspoons ground cinnamon
- 1 cup brown sugar
- ¾ cup salted butter, room temperature to soft
- ¼ cup fancy molasses
- 1 large egg, room temperature
- 2 tablespoons coarse sugar, for the tops of the cookies
Instructions
- Preheat the oven to 375ºF (190ºC) and line two baking sheets with parchment paper.
- Whisk the flour, baking soda, salt, ginger, and cinnamon in a medium bowl until well combined.
- In a large bowl, beat the brown sugar, butter, molasses, and egg until smooth.
- Add the dry ingredients to the wet ingredients, then switch to a spatula or wooden spoon and fold gently until no dry flour remains.
- Divide the dough into 24 portions, approximately 32 g each, and roll into smooth balls between your hands.
- Place the coarse sugar in a small bowl. Dip the tops of the dough balls into the sugar until well coated, then arrange 12 per baking sheet, spacing them about 2 inches (5 cm) apart.
- Bake for 10 to 12 minutes, until the cookies are set but still soft in the centre. Remove the pans from the oven and place them on wire racks. Let the cookies cool completely on the baking sheets before serving or storing.
Recipe Notes
- For detailed ingredient notes, substitution tips, variations, and step-by-step photos, scroll through the full recipe post.
- Use a digital kitchen scale for precise measurements and an oven thermometer to confirm your oven is heating correctly.
- Measure the molasses directly into the mixing bowl set on a scale for less mess and easier cleanup.
- You can use a 2-tablespoon cookie scoop for the dough, but I prefer to weigh each portion on a scale for accuracy.
Storage
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze the cookies in a sealed container or freezer bag for up to 2 months. Thaw the cookies at room temperature before serving.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
Kelly Neil is a recipe developer, food photographer, and lifelong Nova Scotian building a sense of home and identity through recipes. She lives in her hometown of Dartmouth with her partner, Chris, their daughter, Elodie, and their little dog, Skipper.
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