Sugar Sparkled Gingersnaps

Surgar Sparkled Gingersnaps

Gingersnaps are something that I didn’t particularly like as a kid. Actually, even as an adult. That is, until I started making them myself. Every kind I had had before were dry, hard and way too crunchy for my taste. I like a soft cookie that is chewy. I have always enjoyed the flavor of gingersnaps, but that was far as it went. So, a few years back, I started trying different recipes at home. I never really came across the “one”. That is, until I tried these cookies. I bookmarked this recipe about a year ago, but never got around to trying them. I made these about two months ago, and it was love at first bite. The search is now over. This is it folks. The best gingersnap cookie. That may be a bit presumptuous, but I don’t care. These cookies are soft, chewy and perfect. The ginger flavor really pulls through, but it isn’t over powering. Just right.

Surgar Sparkled Gingersnaps

I knew that I just HAD to share this recipe with you all. But, when I went to make them two weeks ago, I couldn’t find coarse sugar anywhere. I mean ANYWHERE. I looked in all my regular stores, and then some. It’s like it just disappeared. They had blue, pink, green, purple; you name it. But no white. What the heck!? So, finally, I took action and decided to look online. Ding ding; King Arthur Flour! I always get their catalogs with recipes and baking equipment that I definitely droll over. So, I ordered two containers. I wasn’t messing around this time. I got it in two days with regular shipping, and on a Sunday. Amazing! So, yesterday, first thing I did was make up a batch of these. Just in time for Christmas!

Surgar Sparkled Gingersnaps

Speaking of Christmas, I can’t believe it’s tomorrow! Is everyone ready? I guess I am. Even though it’s suppose to rain all Christmas day, Yuck!

Happy Holidays everyone! I hope you all have a wonderful day full of love and cheer!

Sugar Sparkled Gingersnaps

Yield: About 2 dozen cookies

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 2/3 cup canola oil
  • 1 cup packed light brown sugar
  • 1/3 cup molasses
  • 1 large egg
  • 1/2-1 cup coarse/sparkling sugar


Preheat the oven to 325ºF.  Line baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves and salt. In the bowl of an electric mixer, mix the oil, sugar, molasses and the egg together until well blended. With the mixer on low speed, mix in the dry ingredients just until incorporated and a dough forms.

Place the coarse sugar in a small bowl. Using a small cookie scoop, scoop out the dough. Roll each cookie dough ball in the sugar until coated in an even layer.

Place the coated balls on the prepared baking sheets about 2 to 3 inches apart.  Bake, rotating the sheets halfway through baking, just until the tops of the cookies are set and beginning to crack, about 15-17 minutes total. They will still be very soft. Make sure not to overbake because they will become hard. Let cool on the baking sheets a few minutes, then transfer to a wire rack to cool completely. Store in an airtight container.

Source: Adapted from Annie’s Eats, originally adapted from Williams Sonoma

*Opinions are completely my own. King Arthur Flour has no idea who I am.


Mini Ginger Whoopie Pies

Mini Ginger Whoopie Pies

Yay, it’s December! The month I have been patiently waiting for. I can finally indulge in listening to Christmas music, consuming eggnog and other holiday treats, and decorating! I am SO excited. This year, I am really looking forward to actually decorating the house. We finally have a house large enough with enough surfaces that I can do more than just string up a few christmas lights. I have been perusing Pinterest, looking for craft ideas to make with the kids. Salt dough and cinnamon ornaments are on the the top of my to-do list. As well as sewing little christmas trees with scraps of fabric, to serve as garlands. Yes, I am excited.

The first holiday treat I wanted to share with you all, are these delicious and cute mini ginger whoopie pies. They are like gingerbreads with spoon-licking good cream cheese frosting. And did I mention they are mini? The perfect bite-sized treat. So you don’t feel as guilty eating multiple, right? They are the perfect combination of sweet, rich and delicious. And since they are so little, you don’t get the stomachache feeling of too much sweet halfway through. My husband, of all people, complains about that with regular sized whoopie pies. He’s crazy. These are the perfect treat to bring in the holiday baking!

Mini Ginger Whoopie Pies

Yield: About 20 whoopie pies

  • 1 1/4 cups white whole wheat flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 4 Tablespoons unsalted butter, softened
  • 2 Tablespoons light brown sugar
  • 1 large egg
  • 6 Tablespoons molasses
  • 1/4 cup buttermilk or plain whole-milk yogurt

For the filling

  • 1-2 cups confectioners’ sugar
  • 1/3 cup cream cheese, softened
  • 2 1/2 Tablespoons unsalted butter, softened
  • 3/4 teaspoon vanilla extract


To make the whoopie pies; preheat the oven to 375ºF. Lightly grease two baking sheets, or line with silpat or parchment paper.

In a medium bowl, whisk together the flour, salt, baking powder, baking soda, ginger, cinnamon and cloves. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and brown sugar until fluffy, 2-3 minutes. Beat in the egg. Scrape the sides of the bowl. On low speed, mix in half of the dry ingredients. Mix in the molasses, then the rest of the dry ingredients, then the buttermilk. Mix until completely combined. Drop the batter by the teaspoonfuls on the prepared baking sheets.

Bake in the preheated oven for 9-12 minutes, or until puffy and just set in the middle. Let cool on the baking sheets until firm, then transfer to cooling racks until to cool completely.

To make the filling; in the bowl of a stand mixer, beat the cream cheese, confectioners’ sugar, butter and vanilla extract until smooth and creamy. Add more confectioners’ sugar to taste.

To assemble the whoopie pies; spread  a small amount of filling on the flat side of half of the whoopie pies, then top with the second half. Dust with confectioners’ sugar, if desired, then serve.

These can be kept in the refrigerator up to 5 days.

Source: Adapted from King Arthur Flour