Bready or Not: Pearl Sugar Ginger Cookies

Posted by on Nov 17, 2021 in Blog, Bready or Not, cookies | Comments Off on Bready or Not: Pearl Sugar Ginger Cookies

Pearl Sugar Ginger Cookies! These beauties are holiday-perfect with their crackled gingerbread looks and a crusting of pearl sugar.

Bready or Not: Pearl Sugar Ginger Cookies

What is pearl sugar, you ask? Something awesome! It’s the kind of thing you see in Scandinavian bakeries, and through the miracle of the internet, you can now use it in home baking as well.

Bready or Not: Pearl Sugar Ginger Cookies

I highly recommend the stuff. Not only is it pretty, but it adds an texturally-pleasant crunch. That is especially nice with these cookies, as the actual cookie is quite chewy. The sugar granules make it into something extraordinary.

Bready or Not: Pearl Sugar Ginger Cookies

If you can’t find pearl sugar in nearby stores (I can’t), it is available on Amazon. I like the Lars’ brand. [affiliate link]

These cookies will keep for upwards of a week in a sealed container, making them perfect for holiday cookie trays and gift-giving.

Bready or Not: Pearl Sugar Ginger Cookies

Recipe modified from my favorite baking magazine, Bake from Scratch.

Bready or Not: Pearl Sugar Ginger Cookies

These luscious holiday-perfect cookies are chewy on the inside and also delightfully crunchy on the outside, thanks to grains of Swedish pearl sugar. These cookies are great for gift-giving as they will keep for days! Using a teaspoon scoop, this makes about 42 cookies. Modified from Bake from Scratch Magazine.
Course: Dessert, Snack
Keyword: cookies, gingerbread, swedish pearl sugar
Author: Beth Cato


  • parchment paper
  • teaspoon scoop


  • 1/2 cup unsalted butter (1 stick) room temperature
  • 3/4 cup white sugar
  • 1/4 cup light brown sugar packed
  • 1 medium lemon zested
  • 1/3 cup molasses not blackstrap
  • 1 large egg room temperature
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cloves
  • 1 cup Swedish pearl sugar


  • Preheat oven to 350-degrees. Line a baking sheet with parchment paper.
  • Beat together the butter, white sugar, brown sugar, and lemon zest until fluffy. In a stand mixer , this will be 2 to 3 minutes. Add the molasses and egg, scraping the bowl to make sure everything is mixed.
  • In a separate bowl, stir together the flour, ginger, baking soda, salt, cinnamon, cardamom, and cloves.
  • Gradually add the dry ingredients to the butter mixture. Stage the pearl sugar in a small bowl.
  • Use a teaspoon scoop to form balls of dough. Roll them in the pearl sugar. If the granules aren’t sticking well, lightly dampen the dough and try again. Place the balls spaced out on the pan.
  • Bake until the cookies look crackled on top with the edges just set, at 10 to 12 minutes. Let set on pan a few minutes before transferring cookies to a rack to completely cool. Store cookies in an airtight container at room temperature.