Gingerbread Sparkles

gingerbread-sparkles Photo: Levi Brown


  • 2 cups white whole-wheat flour
  • 2 teaspoons cinnamon
  • 2 teaspoons ground ginger
  • 1/4 teaspoon ground allspice
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup packed dark brown sugar
  • 1 large egg
  • 1/4 cup unsweetened applesauce
  • 1/4 cup molasses
  • 2 tablespoons sparkling sugar


1. In a bowl, whisk flour, cinnamon, ginger, allspice, baking soda and salt. In a large bowl, using an electric mixer on medium-high speed, beat brown sugar and egg until smooth and light, about 5 minutes. Add applesauce and molasses and beat for 3 minutes more. Scrape down sides of bowl. On low speed, gradually beat in flour mixture until just incorporated. Transfer to a clean bowl, cover and refrigerate until firm, at least 2 hours and up to overnight.

2. Place racks in top and bottom thirds of oven; preheat to 350ºF. Line 4 large baking sheets with parchment.

3. Using a 1-inch cookie scoop, drop dough on baking sheets, 2 inches apart. (Keep remaining dough refrigerated.) Sprinkle tops with sparkling sugar. Bake, switching sheets halfway through, until just set, about 12 minutes. Let cool completely on sheets on wire racks. Slide a small spatula underneath each cookie to lift cleanly off parchment. Repeat with remaining dough and sparkling sugar.

  • Prep Time:
  • Total Time:
  • Yield: Yield: About 85 (serving size: 2 cookies)

Nutritional Information

Calories per serving: 51
Fat per serving: 0.0g
Saturated fat per serving: 0.0g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 0.0g
Carbohydrate per serving: 11g
Fiber per serving: 1g
Cholesterol per serving: 4mg
Iron per serving: 0.0mg
Sodium per serving: 48mg
Calcium per serving: 14mg