Ginger Sparkles Recipe

Name: Ginger Sparkles
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 36 cookies
Ingredients: 1 cup (250 mL) Crisco® All-Vegetable Shortening; 1 cup (250 mL) packed brown sugar; ¼ cup (50mL) molasses; 1 egg; 2 cups (500 mL) Robin Hood® Original All Purpose Flour; 1 tbsp (15 mL) ground ginger; 2 tsp (10 mL) baking soda; 1 tsp (5 mL) cinnamon; ½ tsp (2 mL) salt; ½ cup (125 mL) coarse sugar

Ingredients

1 cup (250 mL) Crisco® All-Vegetable Shortening
1 cup (250 mL) packed brown sugar
¼ cup (50mL) molasses
1 egg
2 cups (500 mL) Robin Hood® Original All Purpose Flour
1 tbsp (15 mL) ground ginger
2 tsp (10 mL) baking soda
1 tsp (5 mL) cinnamon
½ tsp (2 mL) salt
½ cup (125 mL) coarse sugar

PREP TIME 15m	COOK TIME 12m	TOTAL TIME 27m
YIELD 36 cookies

Instructions

Preheat oven to 350ºF (180ºC). Line baking sheets with parchment paper.
Beat shortening and brown sugar until light and fluffy. Add molasses and egg. Beat well.
Combine flour, ginger, baking soda, cinnamon and salt in a separate bowl. Add to shortening mixture. Beat until mixture is well combined.
Roll dough into 1” (2.5 cm) balls. Roll into coarse sugar. Place on prepared baking sheets about 2” (5 cm) apart.
Bake in preheated oven for 10 to 12 minutes. Cool for 2 minutes on baking sheets; transfer to cooling rack to cool completely.

Desserts