Creative Cooking with Southern Flair!
Ginger,
Sparkle Cookies
Ingredients
Ginger Cookies
2 cups all purpose flour
2 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking powder
3/4 teaspoon salt
Zest of 2 medium sized lemons
8 ounces (2 sticks) unsalted butter, room temp
1/2 cup light brown sugar
2/3 cup, plus 2 tablespoons white, granulated sugar
2 teaspoons vanilla extract
2 large eggs, room temp
1 1/2" ice cream scooper
Parchment paper
Large baking sheet
Wired cooling rack
Decorating
Cookie Glue
1/2 cup powdered sugar
4 teaspoons whole milk
Gold sanding sugar
Pastry brush
Directions
Ginger Cookies
Preheat oven 350F.
Add all of the dry ingredients & lemon zest to a bowl and whisk to incorporate evenly. Cream the butter and sugars together in a separate, large mixing bowl. Add the vanilla and then mix in the eggs one at a time. Gradually mix in the flour with spices. Drop leveled scoops of the batter 2 1/2 inches apart onto the cookie sheet lined with parchment paper and bake in the center of oven for 11 minutes. Remove and let cool some before transferring to a wired cooling rack.
Decorating
Whisk the powdered sugar and milk together in a small bowl. Pour some of the sanding sugar into a medium sized bowl. Lightly brush the tops of cookies with the cookie glue and then either sprinkle on the sugar for a light coating or dip the cookies in the bowl for a heavy coating. Place back on wired cooling rack to dry. Makes 32 cookies.