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
1/2cupunsalted butter (1 stick) room temperature
1/4cuplight brown sugar packed
1medium lemon zested
1large egg room temperature
2 1/4cupsall-purpose flour
1cupSwedish 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.