Sparkly ginger cookies

This was my grandmother’s recipe for ginger cookies and I haven’t come across a better one in the last forty years! One batch is never enough but luckily for you this recipe is easy to double.


  • 3/4 cup butter or margarine
  • 1 cup sugar
  • 1/4 cup molasses (dark)
  • 1 egg
  • 2 cups flour
  • 2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 tsp. ginger
  • 1/4 tsp salt
  • 1/2 cup sugar – set aside


  • Preheat the oven to 350 degrees. Grease and flour two baking sheets.
  • Cream together the butter, 1 cup sugar, molasses and egg.
  • Sift together the dry ingredients and add to the creamed mixture. If the dough is very soft, refrigerate for about 1/2 hour.
  • Roll the dough into small balls, about 1.5″ in diameter.
  • Roll the balls in the sugar that has been set aside.
  • Place the cookie dough balls on one of the baking sheets and place in the oven.
  • Save the other sheet for the next batch that you bake so that you will always be using a cool baking sheet.
  • Baking times will vary with the size of the balls.
  • Check them after about 10 minutes. They flatten out and look crackled on top when done.

I like to take mine out a little early so that they are chewy. They will be more like ginger snaps and are great for dunking in a glass of milk if you leave them in a little longer.

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