Layla is baking some fresh cookies today. They are one of my favourites - ginger sparklers!
She shapes the dough into balls, and rolls them in coloured sprinkles.
She shapes the dough into balls, and rolls them in coloured sprinkles.
Into the oven they go.....
Layla's sister, loves ginger sparklers too, but she'd rather eat them than help make them.....
"I wonder if she'll miss a few more?"
Layla's Ginger Sparklers
*This recipe is from the Robin Hood, Canadian Flour Cookies Cook Book
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon (I use a heaping tsp)
1 teaspoon ginger (I use a heaping tsp)
1/2 teaspoon ground cloves (I use heaping)
1 cup brown sugar
3/4 cup butter or margarine
1/4 cup molasses
1 egg
granulated sugar - or sprinkles
Measure flour. Pour onto waxed paper or into medium sized bowl. Add soda, salt and spices: stir well to blend.
Cream brown sugar, butter, molasses and egg together thoroughly.
Add flour mixture to creamed mixture. Mix well.
Shape dough into 1" balls. Roll in granulated sugar or sprinkles, and place 2" apart on greased baking sheet. *to reduce the amount of sugar or sprinkles, just drop the dough balls into the sprinkles, but don't roll them to cover. Press the cookie flat on the cookie sheet.
Bake at 375 for 8-10 minutes. *See below. Let cookies cool slightly before removing from pan.
Yield: about 5 dozen cookies.
Notes:
*My first batch almost always burns, so try baking at 350 instead of 375. And make sure to preheat the oven, so it's not too hot at first.
- Use a double thickness cookie sheet - one with air between the layers. If you don't have one of those, nest two regular single thickness cookie sheets inside each other.
- Grease with Pam or butter.
- Set timer for 8 minutes, check cookies to see how they are doing.
- the cookies need to set for a few minutes after they come out of the oven - they are very soft at first, then harden up as they cool. Don't let them cool too much or it will be hard to remove them from the cookie sheet
- wash the cookie sheet between batches and re-grease
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon (I use a heaping tsp)
1 teaspoon ginger (I use a heaping tsp)
1/2 teaspoon ground cloves (I use heaping)
1 cup brown sugar
3/4 cup butter or margarine
1/4 cup molasses
1 egg
granulated sugar - or sprinkles
Measure flour. Pour onto waxed paper or into medium sized bowl. Add soda, salt and spices: stir well to blend.
Cream brown sugar, butter, molasses and egg together thoroughly.
Add flour mixture to creamed mixture. Mix well.
Shape dough into 1" balls. Roll in granulated sugar or sprinkles, and place 2" apart on greased baking sheet. *to reduce the amount of sugar or sprinkles, just drop the dough balls into the sprinkles, but don't roll them to cover. Press the cookie flat on the cookie sheet.
Bake at 375 for 8-10 minutes. *See below. Let cookies cool slightly before removing from pan.
Yield: about 5 dozen cookies.
Notes:
*My first batch almost always burns, so try baking at 350 instead of 375. And make sure to preheat the oven, so it's not too hot at first.
- Use a double thickness cookie sheet - one with air between the layers. If you don't have one of those, nest two regular single thickness cookie sheets inside each other.
- Grease with Pam or butter.
- Set timer for 8 minutes, check cookies to see how they are doing.
- the cookies need to set for a few minutes after they come out of the oven - they are very soft at first, then harden up as they cool. Don't let them cool too much or it will be hard to remove them from the cookie sheet
- wash the cookie sheet between batches and re-grease
* click on photo to download Recipe document
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