Photo: Oxmoor House
Prep Time
12 Mins
Cook Time
17 Mins
2 dozen

A heavy sugar crust and the peppery bite of fresh ginger make these gingerbread cookies scrumptious. Be sure your spices are fresh; it will make a big taste difference here.

How to Make It

Step 1

Combine first 7 ingredients in a medium bowl; stir until blended.

Step 2

Beat butter at medium speed with an electric mixer until creamy; gradually add brown sugar, beating well. Beat in molasses, egg yolk, lemon rind, grated ginger, and vanilla. Stir in flour mixture; beat just until blended.

Step 3

Shape dough into a ball, and divide in half. Flatten each half into a round disk; wrap each in plastic wrap, and chill 2 1/2 hours until firm.

Step 4

Line 2 large baking sheets with parchment paper. Roll out dough, 1 section at a time, to 1/4" thickness on a lightly floured surface. Cut into star shapes, using a 4" cookie cutter. Place 1/2" apart on prepared baking sheets.

Step 5

Whisk together 1 egg and whipping cream; brush egg wash lightly over cookies. Sprinkle heavily with sparkling sugar.

Step 6

Bake at 325° for 17 minutes or until cookies are puffed and slightly darker around edges. Cool 2 minutes on baking sheets; remove with parchment paper to wire racks to cool completely.

Step 7

Note: Sparkling sugar can be purchased at gourmet grocery stores or cake decorating shops, or ordered from La Cuisine at 800-521-1176 or

Christmas with Southern Living 2007

Ratings & Reviews

AnjaLu's Review

December 02, 2012

Becky54's Review

January 08, 2011
Very good cookie. Will make again.

PaulaV1's Review

December 22, 2009
Delicious! Wonderful flavor & texture! Second batch I rolled out thinner than 1/4" and froze the dough before cutting. They were much prettier the second time because they held their shape better. (I also used a microplane to grate the ginger the second time because the box grater left strings.)