Chocolate Gingerbread Cookies Three Ways

Servings: 3 dozen serving(s)

Prep time: 15 minutes

Total time: 27 minutes

Cooking time: 12 minutes

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With this recipe for chocolate gingerbread cookies you can make three festive-looking holiday cookies using one easy batch of dough. 

Chocolate gingerbread cookies - a chewy chocolate ginger molasses cookie that everyone loves. You can make three festive-looking holiday cookies using one easy batch of dough. 

Every year I like to have one new cookie recipe to share with family and friends. This year, my new recipe is for Chocolate Gingerbread Cookies that I embellish in three different chocolaty ways.

The base is a variation of my go-to Christmas cookie for gift giving – a chewy chocolate ginger molasses cookie that everyone loves.

For a festive flourish, you can dip the cookies in melted white chocolate, top them with chocolate kisses, or tuck a truffle or caramel inside.

You can use all three options with this single batch of cookie dough, or just choose your favourite.

Watch how to make Chocolate Gingerbread Cookies:

This is a good recipe for cookie swaps because a single batch makes three dozen cookies. You can stretch that to four dozen if you make smallish cookies but keep in mind that smaller cookies will be more difficult to stuff.

Chocolate Gingerbread Cookies Recipe

Makes 3 dozen

Ingredients:

  • 3 1/4 cups all-purpose flour (spooned in)
  • 3 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 2 tsp baking soda
  • 2 Tbsp. unsweetened cocoa powder
  • 1 cup butter, softened
  • 2/3 cup light-brown sugar, lightly packed
  • 3/4 cup Crosby’s Fancy Molasses
  • 1/2 cup granulated sugar (for rolling)
  • 1 cup white chocolate chips, melted (optional – for dipping)
  • Truffles, Rolos or caramels (optional – for stuffing)
  • Hershey’s Hugs or Kisses ((optional – for topping)

Instructions:

  1. Line baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, spices, baking soda & cocoa. In another bowl beat butter & brown sugar. Beat in molasses. Stir half of flour mixture into butter mixture, then the remaining half. Chill for 30 minutes, if you have time.
  3. Preheat oven to 350 F. Roll dough into 1 1/2- inch balls; roll in granulated sugar. Place cookies on baking sheet about 2″ apart.
  4. Bake about 12 minutes, until the surfaces crack slightly.
  5. Cool and dip in melted chocolate.

Other variations: 

  • If using the Hugs: Remove the cookies from the oven at the 8 minute mark. Top with unwrapped Hugs and return to oven for remainder of baking time.
  • If using truffles, Rolos or caramels: Quarter the truffles, use a whole Rolo or  or cut the caramels in half.
    1. Shape the dough into 1 1/2 ” balls and flatten the middle with your thumb. Place a truffle piece in the middle and roll the dough around it, being careful not to leave any holes or gaps. (You don’t want it to leak.)
    2. Roll the cookies in granulated sugar and place on a cookie sheet at least two inches apart. If you have time, chill them for 10 minutes before baking. Bake about 12 minutes, until the surfaces crack slightly.

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Chocolate gingerbread cookies - a chewy chocolate ginger molasses cookie that everyone loves. You can make three festive-looking holiday cookies using one easy batch of dough. 

Free Holiday eBook | 19 Recipes for Christmas Cookies & More

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Holiday eBook: 19 recipes for cookies, candied nuts, warming drinks and more. Free. Easy to download.

From cookies to candied nuts, this free Holiday eBook has everything you need for a homemade Christmas. Gluten-free options too.

Do your favourite Holiday traditions involve food?

So much of what is special about the season is tied to the taste, smell and sharing of food that is only prepared this time of year.

Food is part of what brings us together, and it’s at the root of our most meaningful generosity. From food bank donations to gathering around the table with friends and family, the act of sharing food does more than fill the belly. It connects us with others and feeds the soul.

Free Holiday eBook | 19 Recipes for Christmas Cookies & More

If gathering around the table with family and friends makes your December sparkle I think you’ll enjoy our updated free Holiday eBook. It includes some of my favourite molasses cookie recipes and a selection of other homemade treats that are perfect for sharing.

This updated book also includes warming drinks and some new gluten-free Holiday treats (coconut macaroons and almond tuiles).

I hope that these recipes give you more ways to share during this season of giving and gathering.

Download your free eBook here:

Free Holiday eBook | 19 Recipes for Christmas Cookies & More

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If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. We’d love to send you our monthly newsletter too. It includes cooking tips, menu ideas, featured recipes and more. Here’s the link to subscribe.

 

 

 

6 Fail Proof Holiday Cookie Recipes

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6 fail proof cookies for your holiday cookie plate

Easy and festive recipes for the Holidays…

If you’re squeezed for time leading up to the Holidays (and who isn’t?), but still want to have a few festive sweets on hand, here are my top six suggestions for cookies and bars that are festive and easy. These are the fail proof Holiday cookie recipes that everyone needs in their recipe box.

Everything you need in a Holiday cookie recipe:

These are festive and delicious cookies that suit Holiday parties. They’re pretty enough to give as hostess gifts too, packaged with a bow (and the recipe tucked alongside).

Most of these recipes are fun to bake with children too and decorating Holiday cookies makes a wonderful family tradition.

Helpful Hint:

The helpful thing about most cookie recipes is that the dough can be refrigerated. Mix it up in the evening when you have a few minutes to spare and then bake the cookies another day when you have more time to spend in the kitchen. Cookie dough gets better with age since refrigerating your cookie dough actually improves the texture and flavour of the finished cookie.

  • Chilled cookies will taste a little sweeter and the sugars will caramelize more quickly when baked.
  • Chilling dough also helps with the texture of your finished cookies since it allows the gluten in the flour to relax.
  • Flavours, like spices, have more time to develop when the dough is chilled. If you have time, chilling your dough overnight, and up to 36 hours, can make a tasty difference.

6 Fail Proof Holiday Cookie Recipes:

Pecan Toffee Bars

A buttery toffee thick with pecans layered on a barely-sweet shortbread base. They’re gorgeous but not over the top. They’re festive and beyond delicious.

Pecan toffee bars

Whole Wheat Gingerbread Cookies

The ultimate Christmas cookie (in our house anyway) and a favourite that I decorate with my kids each year. (FUN TO BAKE & DECORATE WITH KIDS.)

whole wheat gingerbread cut out cookies

Molasses Walnut Cookies

Snowball Cookies, Mexican Wedding Cookies, Russian Tea Cookies…

These cookies go by all sorts of names but they’re all the same buttery shortbread-style cookie loaded with ground nuts and coated in powdery white icing sugar.

molasses walnut cookies

Chocolate Dipped Coconut Macaroons

Relatively easy to mix up, they add great variety to your holiday cookie plate. And at just 113 calories per cookie, they add a lower cal option to your holiday treats as well. (FUN TO BAKE & DECORATE WITH KIDS.)

Chewy Coconut Macaroons are Easy & Low Cal

Chocolate Chunk Gingerbread Cookies

Chewy spiced gingerbread cookies studded with chocolate chips or chunks. Dipping them in white chocolate makes these cookies extra festive. (FUN TO BAKE & DECORATE WITH KIDS.)

Sparkly chocolate gingerbread cookies

Peanut Butter Molasses Cookies

These are chewy peanut butter cookies that are lightly spiced for the holidays. A great recipe for kids to help out with.  We made them in an assembly line: I formed the cookie dough balls then they did the criss-cross press with a fork and placed the chocolate in the centre of each cookie. (FUN TO BAKE & DECORATE WITH KIDS.)

festive peanut butter molasses cookies

 

 

Crunchy and Chewy Ginger Molasses Cookies

Servings: 30 cookies serving(s)

Prep time: 20 minutes

Total time: 45 minutes

Cooking time: 25 minutes

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Crunchy and Chewy Ginger Molasses Cookies

One cookie recipe made two ways…

You might find that this Crunchy and Chewy Ginger Molasses Cookies recipe looks awfully familiar. The butter-sugar-flour ratio is similar to a couple of other recipes on the site, but there are two main differences. The first is that this recipe calls for a full tablespoon of ginger. Don’t worry — the flavour is outstanding and not at all overpowering.

The second difference is that in this post I’m showing the difference between cookies made with butter and those made with shortening.

Crunchy and Chewy Ginger Molasses Cookies

This is an old recipe from my neighbour, Anne, given to her decades ago from an older woman who lived down the street. The recipe as I received it called for shortening, which I never have, so I made the cookies with butter.

Because the recipe was given to me along with a tin of the cookies I was able to see just how differently one recipe can bake up when you change the fat.

  • The shortening version has a very light texture, but they’re still crunch and chewy.
  • The butter version is crunchy and chewy too, but the texture isn’t light or crispy. They also aren’t as pretty so that’s why I rolled them in sugar.
  • As well, I made a half batch with a little ground flax mixed in since it never hurts to up the nutrition in a cookie.

However you choose to make these cookies, this is an outstanding recipe with great texture and lovely spicing. One of those classic recipes that never gets old.

If you’d like to compare this recipe to similar recipes on our site check our All-time Favourite Chewy Molasses Cookies and Molasses Crackle Cookies.

Crunchy & Chewy Ginger Molasses Cookie Recipe

(also known as Chuckie’s Cookies)

Makes 2-2 1/2 dozen cookies

Ingredients:

  • ¾ cup butter or shortening
  • 1 cup sugar
  • 1 egg
  • ¼ cup Crosby’s Fancy Molasses
  • 2 cups flour
  • 2 tsp. baking soda
  • 1 Tbsp. ginger
  • 1 tsp. cinnamon
  • ¼ tsp. salt
  • 2 Tbsp. ground flax (optional)
  • ¼ cup sugar for rolling (optional)

Instructions:

  1. Preheat oven to 375 F
  2. Cream butter/shortening and sugar. Mix in egg and molasses.
  3. In a separate bowl combine remaining ingredients then stir into butter mixture.
  4. Drop by spoonful onto a parchment-lined baking sheet. (Don’t flatten). Roll in sugar first, if you like.
  5. Bake for 11-12 minutes.

 

Caramel-Stuffed Chocolate Molasses Crinkle Cookies

Servings: 20 cookies serving(s)

Prep time: 80 minutes

Total time: 105 minutes

Cooking time: 25 minutes

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Caramel-Stuffed Chocolate Molasses Crinkle Cookies

These crinkle cookies were intended to be special Valentine’s Day cookies for my kids, only they didn’t last until Valentine’s Day. In fact, they barely lasted one day.

The recipe is a variation on my favourite chocolate molasses crinkle cookie made a little more decadent with the addition of a Rolo candy, which happens to be one of my kids’ favourite treats. (Both of my children inherited the caramel-lovers gene from me, handed down from my mom.)

I stumbled across the recipe in the December 2015 issue of Canadian House & Home Magazine. I didn’t quite get to them over Christmas so I tucked the recipe in my Valentine’s Day folder.

Caramel-Stuffed Chocolate Molasses Crinkle Cookies

You can bake the cookies with the Rolos stuffed inside, or placed on top, or do a bit of both. Tucked inside the caramels are like a hidden treat, a throwback to the days when we used to have wax paper wrapped coins in our birthday cakes.

With the Rolos placed on top, the cookies look irresistible. The only drawback is that the cookies are then vulnerable to having the Rolos plucked off the top.

Caramel-Stuffed Chocolate Molasses Crinkle Cookies

 

Caramel-Stuffed Chocolate Molasses Crinkle Cookie Recipe

Makes about 20 cookies

Ingredients:

  • 1 ½ cups flour
  • 1 ½ tsp. ginger
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • 1 Tbsp. cocoa powder
  • 1 tsp. baking soda
  • ½ cup butter, room temperature
  • 1 Tbsp. grated fresh ginger
  • 1/3 cup golden brown sugar
  • ½ cup Crosby’s Fancy Molasses
  • ½ cup dark chocolate chips or chopped dark chocolate
  • 20 Rolo candies
  • ¼ cup sugar (for rolling cookies in)

Instructions:

  1. Combine flour, spices, cocoa and baking soda in a bowl.
  2. In another bowl beat the butter and fresh ginger. Add the brown sugar and beat until well combined. Add the molasses and mix well.
  3. Stir the flour mixture into the butter mixture and combine well. Stir in the chocolate chips.
  4. Put the dough in the fridge for an hour (or overnight)

When you’re ready to bake your cookies, pre-heat the oven the 350 F…

Rolo in the middle method:

  1. Roll dough into 1 ½ inch balls, create a dent in the middle and push a Rolo into the dough. Reform the cookie around the Rolo and seal well and reshape the ball.
  2. Dip or roll in sugar and place on a parchment-lined cookie sheet, 2” apart.
  3. Bake 12-14 minutes, until the surface cracks. Let cool. 

Rolo on top method:

  1. Roll dough into 1 ½ inch balls, dip or roll in sugar and place on a parchment-lined cookie sheet, 2” apart.
  2. Bake 10 minutes, remove from the oven and make a dent in the middle of each cookie with a melon baller or teaspoon-sized measuring spoon. Sit a Rolo in the dent and return pan to oven for another 2-4 minutes to finish baking.

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Caramel-Stuffed Chocolate Molasses Crinkle Cookies

All-Time Favourite Chewy Molasses Crinkle Cookies

Servings: 24 serving(s)

Prep time: 15 minutes

Total time: 25 minutes

Cooking time: 10 minutes

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This is my mom’s all-time favourite cookie. It has that perfect combination of crispy on the outside (in a buttery sort of way), and chewy on the inside.

Chewy Molasses crinkle cookies

This is my mom’s all-time favourite cookie. And for good reason. It has that perfect combination of crispy on the outside (in a buttery sort of way), and chewy on the inside.

The recipe is from my grandmother and is a cookie that my mom grew up eating. Of course Chewy Molasses Crinkle Cookies aren’t unique to my family. You’ll find this recipe in old cookbooks everywhere, including old Crosby’s cookbooks, and all over the Internet. You might even know the recipe as Elevator Lady cookies from the classic, I Hate to Cook Book, by Peg Bracken.

My grandmother’s original recipe called for the shortening (I use butter) to be melted first but I use softened butter instead since I prefer the resulting texture of the  finished cookie.

Like most molasses cookies these cookies keep well. They stay fresh in a tin on the counter for days and also freezes well. They’re also very versatile. You could sandwich them with frosting or turn them into the best ever s’mores (a great incentive to get my kids to go on a long hike.)

chewy molasses crinkle cookies

Chewy Molasses Crinkle Cookies

Ingredients

  • 3/4 cup butter
  • 1 cup sugar
  • 1 egg
  • 1/4 cup Crosby’s Fancy Molasses
  • 2 cups + 2 Tbsp. flour (spooned in)
  • 2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. cloves
  • 1/2 tsp. ginger
  • Sugar for dipping

Instructions 

  • Beat butter and sugar. Add egg then molasses.
  • In a separate bowl, whisk flour, baking soda, salt and spices.
  • Stir into butter mixture and mix until combined.
  • Form it into walnut-sized balls. Dip the tops in sugar and place them 2” apart on a parchment-lined cookie sheet.
  • Bake at 375 F for 8-10 minutes.

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Peanut Butter Molasses Cookies dressed up for Christmas

Servings: 30 serving(s)

Prep time: 10 minutes

Total time: 23 minutes

Cooking time: 13 minutes

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Peanut Butter Molasses Cookies are chewy and lightly spiced for the holidays. 

Peanut Butter Molasses Cookies

Sometimes everyday cookies can use a little decorating for Christmas. As with our homes, I suppose, a little festive touch can make the ordinary feel (or taste) a little special.

There are some cookies that I make every year: gingerbread cut out cookies, cornmeal biscotti and rugelach. That small list leaves room to add a few new recipes to my cookie plate each December.

Peanut Butter Molasses Cookies

Fiddly cookies are not my thing so a simple peanut butter cookie dressed up with Hershey’s Hugs was an easy choice. Plus it was fun for my kids to help. We were an assembly line: I formed the cookie dough balls then they did the crisscross press with a fork and placed the Hugs in the centre of each cookie.

These are a chewy peanut butter cookie and lightly spiced for the holidays. I used natural peanut butter and they worked out well but the original recipe called for regular peanut butter.  Suit yourself.

By the way, peanut butter and molasses is an epic combination. Try it on toast.

peanut butter molasses cookies

Peanut Butter Molasses Cookie Recipe

Makes about 2 1/2 dozen cookies

Adapted from Chocolate Moosey

Ingredients

  • 2 to 2 ¼ cups flour*
  • 2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 tsp. ginger
  • 1/2 tsp. cloves
  • 1/4 teaspoon salt
  • 1/4 cup Crosby’s Fancy Molasses
  • 1/4 cup butter, softened
  • 1/2 cup peanut butter
  • 1 cup packed brown sugar
  • 1 egg
  • 30 chocolate “kisses” or “hugs” (optional)**

Directions

  1. Preheat oven to 325F. Line cookie sheets with parchment paper.
  2. In a large bowl, whisk together 2 cups of the flour, baking soda, cinnamon, ginger, cloves, and salt.
  3. In another large bowl, beat together the molasses, butter, peanut butter brown sugar until smooth. Beat in the egg.
  4. Stir in the flour mixture a cup at a time and mix until combined. (Add extra ¼ cup of flour if dough seems too soft).
  5. Shape the dough into 1 1/2 inch balls and place about 2 inches apart on the cookie sheets. Press with the tines of a fork in a criss-cross pattern.
  6. Bake 11-13 minutes or until edges are firm.**
  7. Transfer cookies to a cooling rack.

*Start with the 2 cups of flour and only add the extra ¼ cup if your dough is too soft.

**If you’re adding the chocolates: When there are 5 minutes left, remove the pan from the oven and quickly place the chocolates. Return pan to the oven to finish baking.

 

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Chocolate Gingerbread Cut Out Cookies

Servings: 3 dozen serving(s)

Prep time: 15 minutes

Total time: 22 minutes

Cooking time: 7 minutes

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These chocolate gingerbread cut-out cookies have an intense chocolaty flavour but aren’t too sweet, making them perfect for decorating and sandwiching with icing.

These chocolate gingerbread cut out cookies have an intense chocolaty flavour but aren't too sweet. Perfect for decorating and sandwiching with icing.

I grew up baking cut out cookies with my mom and then we’d paint them with a simple milk and icing sugar frosting. My brothers, sisters and I would spend half a day at the kitchen table with bowls of tinted frosting, red and green sprinkles and little silver balls, decorating dozens of cookies and listening to Roger Whittaker’s Christmas album. To this day the song Darcy the Dragon takes me back to the kitchen table in the house where I grew up.

chocolate gingerbread cut-out cookies

I still love painting Christmas cookies and my kids consider it a sacred Holiday tradition so there is at least one day before Christmas when we all sit down to an afternoon of painting, usually with a few friends.

My kids are masters of the one-tonne cookie, a cookie that is so loaded with icing and sprinkles that you need a spatula to lift it off the table and onto a plate to dry.

cookie painting

Whatever you bake for the Holidays, you’ll notice that it’s not so much the finished product that creates the memories, but the whole process…

For me it’s digging out the cookie cutters, and having my kids by my side at the counter as we roll, press and lift the cut-outs onto the cookie sheet.  It’s the sweet and spicy smell of the house when the cookies are in the oven and the giggles in the kitchen as we paint and sprinkle away.

chocolate gingerbread cut-out cookies

This chocolate gingerbread cut out cookies recipe is a new take on gingerbread cut-out cookies. They have an intense chocolaty flavour but aren’t overly sweet, making them perfect for decorating and sandwiching. The dough is soft and barely needs flour for rolling. If you want the cookies to be harder just bake them a little longer.

chocolate gingerbread cut-out cookies

 

Chocolate gingerbread cut out cookies

From Food & Wine magazine

Ingredients:

  • 3 ¼ cups flour, spooned in
  • 1/3 cup cocoa powder
  • 1 Tbsp. ground ginger
  • 2 tsp. cinnamon
  • 1 tsp. cloves
  • 1 Tbsp. baking soda
  • ½ tsp. baking powder
  • 1 tsp. salt
  • ½ cup + 2 Tbsp. butter, softened
  • ½ cup (packed) dark brown sugar
  • 1 large egg, room temperature
  • ½ cup Crosby’s Fancy Molasses
  • 2 oz. bittersweet chocolate, melted

Instructions:

  1. In a medium bowl whisk the flour with the cocoa, ginger, cinnamon, cloves, baking soda, baking powder and salt.
  2. In a large bowl beat the butter with the brown sugar until fluffy.
  3. Beat in the egg, then molasses, then melted chocolate.
  4. Add the flour mixture in three batches, incorporating well between additions.
  5. Scrape dough from bowl and divide into three equal pieces. Pat each piece into a disk, wrap in plastic and refrigerate until chilled.
  6. Roll out dough on a lightly floured surface to about ¼” thick.  (You really won’t need much flour.)
  7. Place cut-out cookies on a parchment-lined baking sheet.
  8. Bake at 350 F for about 7 minutes.

This lovely dough is a cinch to mix and roll:

 Chocolate gingerbread cut-out cookies

Chocolate gingerbread cut-out cookies

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Whole Wheat Gingerbread Cut Out Cookies

Servings: 3 dozen serving(s)

Prep time: 15 minutes

Total time: 25 minutes

Cooking time: 10 minutes

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A classic holiday cut-out cookie with a wholesome whole wheat twist. The perfect cookie for baking and decorating with kids.Whole wheat gingerbread cut out cookies

My mom has an amazing collection of cookie cutters, both old and new. Most are from long before I was born, some had been my grandmothers, and a few are newer designs that I bought her as gifts.

I always loved the cookie cutter drawer in our kitchen. I associated it with the best holidays of the year, since that’s the only time the cookie cutters came out.

My earliest baking memories are of making Christmas cut-out cookies that we’d then paint with tinted frosting and hang on the tree. We’d nibble away at them over Christmas and finish them off only when the tree came down. By then they were hard, a little stale, and in my memory, delicious.

Whole wheat gingerbread cut out cookies

The tradition has continued with my kids, although the cookies hardly last long enough to even be hung on the tree. Plus we have a big dog.

This gingerbread cookie recipe came with a moose-shaped cookie cutter I bought in Maine sometime in the early 1990’s. It was from the Purple Puma Cookie Company. Not sure if they’re still in the business of packaging cookie cutters with recipe cards and spice packets but I was a sucker for their designs.

The recipe didn’t include spices (because they came in a packet) so the spice blend is my own.

Whole Wheat Gingerbread Cut Out Cookies

  • 1 cup butter
  • 1 cup sugar
  • 1 egg, beaten
  • ½ cup Crosby’s Fancy Molasses
  • 2 Tbsp lemon juice
  • 3 cups all-purpose flour, spooned in
  • 1 cup whole wheat flour*, spooned in
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsp ginger
  • 2 tsp cinnamon
  • ½ tsp allspice
  • 1/4 tsp each, nutmeg, cloves

* This recipe lends itself well to stone ground flour which is more nutritious and flavourful.

Instructions:

  1. In a large bowl mix butter and sugar until creamy.
  2. Beat in egg and molasses.
  3. Add lemon juice.
  4. Sift together dry ingredients and gradually add to creamed mixture.
  5. When flour mixture is fully incorporated gather dough into a ball, cut in half and pat into two disks.
  6. Chill for one hour.

To bake:

  1. Preheat oven to 350 F.
  2. Roll dough on a lightly floured surface to ¼” thick and cut into shapes.
  3. Bake on a parchment lined baking sheet for 8-10 minutes or until golden around the edges.

Simple icing:

  • 2 Tbsp. soft butter
  • 1 cup icing sugar
  • 1-2 Tbsp. milk or cream
  • 1/2 tsp. vanilla

In a medium bowl mash the butter and add about half of the icing sugar. Mash them together for a bit then add 1 Tbsp. of milk and the vanilla. Mix well then add remaining icing sugar and more milk as needed. This icing should be a little runny for easy decorating.

 

Mix dough until blended well: 

Pat into two disks and chill:

I like to roll mine fairly thin (1/4 inch) so they hold their shape well.

To decorate, make a simple frosting of icing sugar and milk:

Start with 1 cup icing sugar and 1 Tbsp of milk. Mix well and add more icing sugar (or milk) as required to get a spreadable consistency.

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