Ginger Sparkle Cookies From The Alpine Grind Coffeehouse

by Suzanne Heron.

This is a large batch of cookies and recipe can easily be halved. Preheat oven to 375°. Mix in a large bowl: 4 cups of all purpose flour, 2 tsp baking soda, 1 tsp salt, 2 tsp ground cinnamon, 2 tsp ground ginger & 1 tsp ground cloves. In a separate bowl, combine 2 cups firmly packed brown sugar, 1 1/2 cups of soft butter (not melted), 1/2 cup fancy molasses & 2 eggs. Pour into dry ingredients and mix together. Roll 2 ounce cookie balls in sugar and place on baking sheet. Flatten slightly, sprinkle a little more sugar on each and bake for 8-10 minutes (depending on desired crispiness). Enjoy!

John Snelgrove, Alpine Grind Coffeehouse, 2104 Columbia Ave, Rossland, (250) 362-2280. These cookies can be rolled up into logs and frozen until you want (need) to bake them. They get devoured in huge quantities at The Grind all winter long, while swapping stories around the big common table.