Ginger Sparklers (Old-Fashioned Ginger Cookies)

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Ginger sparklers are a classic cookie on the East Coast of Canada. Dip them in coarse sugar before baking for a lovely twinkle and crunch.

Prep Time20

Cook Time11

Total Time31

Course: Cookies & Bars

Cuisine: Canadian

Servings: servings

Calories: 149kcal

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.

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.

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.