Best Ever Triple Ginger Cookies with Powdered, Fresh & Candied Ginger

Servings: 2 1/2 dozen cookies serving(s)

Prep time: 15 minutes

Total time: 27 minutes

Cooking time: 12 minutes

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Triple Ginger Cookies, a classic molasses crinkle cookie that gets added panache from fresh ginger and candied ginger (along with a generous dose of powdered ginger).

Best ever triple ginger cookies made with powdered ginger, candied ginger and fresh grated ginger

Chewy triple ginger cookies have a delicious hit of ginger flavour and  heat.

I grew up in a home where there was always some homemade treat in a tin on the counter. I love the idea of homemade snacks so I try to do the same for my kids so they have a little something to nibble when they come in from school.

The recipe comes from the October 2017 issue of Canadian House & Home Magazine. This is a recipe with true New Brunswick roots. It was contributed by author and TV personality Laura Calder, who is from my neck of the woods here in Southern New Brunswick. But Laura got the recipe from Wendy Nielsen, another New Brunswicker. (Wendy Enjoyed a twenty-five year career on the international opera and concert stages, and is now Head of Voice at the University of Toronto.) I guess something that gives you a taste of home holds special appeal.

Although these cookies give more than a taste of home. As you’ll see, it’s a classic molasses crinkle cookie that gets extra panache from the addition of fresh ginger and candied ginger (along with a generous dose of powdered ginger).

candied ginger

Candied ginger gives these cookies an extra hit of heat and a bit of chewiness. Look for candied ginger in the natural foods section of your grocery store or in natural foods markets. You should be able to find it in specialty foods markets too, and of course online. It also goes by the name of crystalized ginger. (Candied ginger is lovely to nibble but is also a wonderful addition to the crumble topping on your favourite fruit crisp recipe. )

Although fresh-from-the-oven cookies are always best, these chewy ginger cookies will last for at least a week in a tin on the counter, and they freeze well too.

Best Ever Triple Ginger Cookie Recipe

The recipe makes about 2 1/2 dozen.

Ingredients:

  • 2 1⁄4 cups flour
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • ¾  tsp ground cinnamon
  • 1⁄2 tsp ground allspice
  • 1⁄2 tsp salt
  • 1⁄3 cup finely diced crystallized ginger
  • 3⁄4 cup unsalted butter, softened
  • 1 cup sugar, plus more for rolling
  • 1 large egg, at room temperature
  • 1⁄4 cup Crosby’s Fancy Molasses
  • 2 tsp finely grated fresh ginger

Directions:

  1. In medium bowl, whisk the flour, baking soda, spices, salt and chopped candied ginger. (Use your fingers, if necessary, to un-clump the candied ginger.)
  2. In a large bowl cream the butter and sugar until fluffy. Beat in egg then molasses and fresh ginger.
  3. Add dry ingredients to wet and stir to combine. Chill for 30 min (or overnight).
  4. Preheat oven to 350 F. Line baking sheets with parchment paper.
  5. Roll dough into tablespoon sized balls and roll each ball in sugar.
  6. Place 2” apart on the baking sheet and bake for about 12 minutes or until puffed and cracked on top.
  7. Cool on the pan for a few minutes then remove to a wire rack.

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Molasses Raisin Buns Recipe (Lassy Buns)

Servings: 12-18 buns serving(s)

Prep time: 20 minutes

Total time: 35 minutes

Cooking time: 15 minutes

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Lassy (or Lassie) buns are a satisfying cross between a soft molasses cookie and a molasses biscuit. Not too sweet, they’re perfect with a bowl of soup or a cup of tea. 

Lassy Buns -- Newfoundland molasses raisin buns. A simple tea bread, Lassy Buns are sort of a cross between a molasses cookie and a biscuit.

Lassy Buns — Newfoundland molasses raisin buns.

There’s a reason why so many old fashioned recipes are still around. They’re delicious classics that never get tiresome. Take for instance,  Newfoundland molasses raisin buns (also known as Lassy Buns or Lassie Buns). A simple tea bread, Lassy Buns are sort of a cross between a molasses cookie and a biscuit.

Lassy Buns -- Newfoundland molasses raisin buns. A simple tea bread, Lassy Buns are sort of a cross between a molasses cookie and a biscuit.

The bun that goes with everything

There’s nothing fancy about them and that’s their charm. It’s also why they seem to suit every part of the day. Eat them with tea, as an afternoon nibble, with a slice of cheese, warmed and slathered with butter, alongside a cup of soup. You’ll find that Lassy Buns are simple and satisfying.

These buns have a very tender crumb but are not crumbly. They will last 3-4 days in a bag on the counter.

This recipe is from the Newfoundland blog, Stuffed at the Gills.

Tip: The dough is very soft but resist the urge to add extra flour. Adding extra flour will make the buns tough.

Molasses Raisin Buns – Lassy Buns Recipe

Makes 12-18 buns

Ingredients:

  • 3 cups flour (a little more if necessary)
  • ½ cup sugar
  • ½ tsp. salt
  • 1 ½ tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp. cinnamon (optional)
  • ¼ tsp. cloves (optional)
  • ½ cup raisins or dried currants
  • ½ cup butter, melted
  • ½ cup molasses
  • ½ cup milk
  • 1 egg
  • 1 tsp. vanilla (optional)

Instructions:

  1. Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.
  2. In a large bowl whisk together dry ingredients.
  3. In another bowl (or saucepan) whisk the molasses and milk with the melted butter. Make sure it’s cool to the touch then beat in egg and vanilla (if using).
  4. Add wet mixture to the dry ingredients and stir gently until combined. Let site for a couple of minutes.
  5. Scrape dough onto a well-floured surface and knead gently a few times. (The dough will be very soft.)
  6. Pat or roll to one-inch thick and cut into rounds.
  7. Place on prepared sheet, with edges just touching. Bake 12-15 minutes.

(Place them further apart for buns with crusty sides).

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Pubnico Soft Molasses Cookies Recipe, AKA Moose Hunters, Fat Archie’s…

Servings: 30 serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 15 minutes

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This recipe is a classic, old-fashioned soft molasses cookie. They travel well, are filling and delicious. 

Pubnico Soft Molasses Cookies: Soft but sturdy molasses cookies have been around for a long time. They travel well and are filling so are as practical as they are delicious.

The ultimate lunch box cookie: Pubnico Soft Molasses Cookies travel well and are filling, so are practical and delicious.

This is one of those classic old fashioned soft (but not too soft) molasses cookies. It’s the famous Pubnico cookie, also known as Long Johns, Moose Hunters, Fat Archie’s & Lumberjacks. They’re also quite similar to our recipe for Katie’s Fat Molasses Cookies.

Soft but sturdy molasses cookies have been around for a long time. They travel well and are filling so are as practical as they are delicious.

  • Pubnico Soft Molasses Cookies: Soft but sturdy molasses cookies have been around for a long time. They travel well and are filling so are as practical as they are delicious.
    The ultimate lunch box cookie: Pubnico Soft Molasses Cookies travel well and are filling, so are practical and delicious.

The first time I sampled Pubnico molasses cookies they were served with butter. And the combination worked. Although these cookies aren’t really low in sugar they aren’t overly sweet either so pair well with everything from a slice of cheddar to peanut butter.

These are meant to be a thicker cookie so take care not to roll them too thinly. The dough texture will vary depending on your flour. If it seems too soft to handle you can add up to an extra ¼ cup of flour. And you’ll use more flour when you roll them out.

Different versions of this cookie have different spice blends. Feel free to add extra ginger if you’d like them a little spicier.

When I sampled the cookies I didn’t get the recipe but fortunately it’s easy to find. This recipe was shared by Valerie from the blog A Canadian Foodie. 

Pubnico Soft Molasses Cookie Recipe (AKA Fat Archies)

Makes 2 ½ dozen large cookies

Ingredients:

  • 1 cup sugar
  • 1 cup butter, softened
  • 1 cup Crosby’s Fancy Molasses
  • 1 large egg, room temperature
  • 4 1/2 cups all-purpose flour, spooned in
  • 2 teaspoons baking soda
  • 1 teaspoon each of ginger, cloves, cinnamon and salt
  • 1/2 cup milk

Instructions:

  1. In a large bowl cream sugar and butter. Add molasses and egg and blend well.
  2. Combine dry ingredients and add to the creamed mixture, alternating with the milk.
  3. Scrape dough onto a lightly flowered surface and gather into a ball. Flatten into a disk, wrap in plastic and refrigerate for an hour or overnight. (Add up to ¼ cup additional flour if the dough is too soft to handle.)
  4. Preheat oven to 350 F and line a cookie sheet with parchment paper.
  5. On a lightly floured surface, roll dough to 1/4 inch thick and cut into rounds (or preferred shape).
  6. Place on prepared sheet, about 1 1/2 “ apart.
  7. Bake 12-15 minutes.

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Simon’s Easy Soft Molasses Cookies Recipe {Cookbook Giveaway}

Servings: 4-5 dozen serving(s)

Prep time: 60 minutes

Total time: 120 minutes

Cooking time: 60 minutes

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Simon's soft molasses cookies

Easy soft molasses cookies suit any time of year.

This easy soft molasses cookies recipe is from the new cookbook, Pantry & Palate, by writer Simon Thibault. It’s a cookbook filled with old-fashioned East Coast recipes that celebrate his Acadian roots. These are recipes that he grew up with, gathered from family members and from the Acadian community in Nova Scotia where his family is from.

Molasses was a staple in Acadian households. It was always easy to come by and was (is) suited to sweet and savoury dishes. (My grandfather, an Acadian originally from Prince Edward Island, practically considered molasses its own food group, it was so essential to his diet.)

pantry and palate

The recipes may be old time but they’re not out dated.

Pantry & Palate is an exploration of history through food. And while some recipes are not every day fare (pickled pig’s head, for example) most are perfectly suited to today’s kitchen

From chicken fricot (chicken vegetable stew) to potato pancakes, scalloped cabbage, apple cake, gingerbread and apple pie, the book is filled with everyday recipes, family-favourite sorts of recipes.

A giveaway!

Now is your chance to try more recipe from Pantry & Palate. Courtesy of Nimbus Publishing Ltd. we’re giving away a copy of the book.

a Rafflecopter giveaway

About Simon’s easy soft molasses cookies:

This is an old fashioned soft molasses cookie recipe, made with lard. To ensure they’re tender, take care not to over-bake them. They only cook for about 8 minutes, and they might not seem cooked at that point but they’ll set once cooled. These bake in a hot oven (375 F) so the bottoms can burn easily if you leave them in too long. They’re equally wonderful baked plain or rolled in sugar.

Easy Soft Molasses Cookies Recipe

Ingredients:

  • 1 cup sugar
  • ¾ cup lard
  • 1 cup Crosby’s Fancy Molasses
  • 1 tsp. ginger
  • 4 cups flour
  • 2 tsp. baking soda
  • ¼ tsp. salt
  • Sugar for rolling (optional)

Instructions:

  1. In a large bowl, beat together the sugar and lard until the sugar is no longer grainy. Beat in the molasses then the ginger.
  2. In a medium bowl, sift the flour, baking soda and salt. Add to the sugar mixture and stir until just combined.
  3. Refrigerate for an hour or overnight.
  4. Preheat the oven to 375 F.
  5. Line a baking sheet with parchment paper.
  6. Drop the dough by heaping tablespoonful (or a medium cookie scoop). Flatten gently with a fork. (or you can roll dough in balls & dip in sugar)
  7. Bake for 8 minutes (Take care not to over bake these cookies. You want them to be tender.)

If you love soft molasses cookies try our recipe for Aunt Marcia’s Soft Molasses Thumbprint Cookies

 

Thick and Chewy Oatmeal Raisin Cookies

Servings: 18 cookies serving(s)

Prep time: 60 minutes

Total time: 84 minutes

Cooking time: 24 minutes

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Thick and chewy oatmeal raisin cookies are wholesome and satisfying.

Thick and chewy oatmeal raisin cookies are wholesome and satisfying.

When I was growing up we didn’t often get to bakeries. There was really no need since my mom baked all the time at home. When I headed off to university, home baking was hard to come by. There were often care parcels from home and to fill the gaps in between deliveries I searched out local bakeries that baked cookies that tasted homemade. And I didn’t just go for any sort of cookie.

Because I was buying food on my own dime I became a bit of an expert in cookie value. Chocolate chip cookies tended to be thin and not very filling but oatmeal raisin cookies, when made well, were thick, wholesome and satisfying. They we larger than the other cookies and would tide you over for the afternoon. That’s how my fondness for this sort of cookie grew — out of sheer practicality.

Thick and chewy oatmeal raisin cookies are wholesome and satisfying.

From there the humble oatmeal raisin cookie became a staple on camping trips. During a day of hiking or mountain biking, thick and chewy oatmeal raisin cookies provided energy and substance and if they got squashed in your backpack you could always press them into a ball without losing a crumb.

I have several oatmeal raisin cookie recipes that yield thin cookies, but it took a bit to come up with a recipe for the thick and chewy oatmeal raisin cookies I remembered from my university days. This recipe is slightly adapted from the blog Sally’s Baking Addiction.

Baking tips:

  • Chilling the dough is key to keeping the cookies thick while baking.
  • This recipe doubles well and the cookies freeze well.
  • To make these a bit more nutritious, add 1-2 Tbsp. of ground flax to the dough

Thick and Chewy Oatmeal Raisin Cookie Recipe

Makes about 18 cookies

Ingredients:

  • ½ cup butter, softened
  • ½ cup + 1 Tbsp. sugar
  • 1 large egg, room temperature
  • ½ Tbsp. vanilla
  • 1 ½ Tbsp. Crosby’s Fancy Molasses
  • 1 cup flour, spooned in
  • ½ tsp. baking soda
  • ¾ tsp. cinnamon
  • 1/2 teaspoon salt
  • 1 ½ cups rolled oats (not instant)
  • ½ cup raisins

Instructions:

  1. In a large bowl cream the butter and sugar until fluffy and light in colour. Beat in the egg then the vanilla and molasses.
  2. In another bowl combine the flour, baking soda, cinnamon and salt. Stir into the creamed mixture.
  3. Add rolled oats and raisins and stir until well combined.
  4. Chill for 30 minutes to an hour.
  5. Preheat oven to 350 F and line a large baking sheet with parchment paper.
  6. Drop dough by heaping tablespoonful (or use a medium cookie scoop) onto prepared sheet, about two inches apart.
  7. Bake for 11-12 minutes, until edges are set but the middle still looks a little soft.
  8. Let cool on the pan for a bit before removing to a rack to cool.

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Low Sugar Oatmeal Chocolate Chip Cookies

Servings: 30 cookies serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 15 minutes

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Low sugar oatmeal chocolate chip cookies are a wholesome and hearty lunchbox treat. They’re filling, relatively low calorie and low in sugar, a good source of fibre and full of healthy stuff. 

Low sugar oatmeal chocolate chip cookies are a wholesome and hearty lunchbox treat. They're filling, relatively low calorie and low in sugar, a good source of fibre and full of healthy stuff. The recipe contains no artificial sugar.

March is school break month and while many families fly off to warm destinations for the week-long holiday, it’s still one of the best times for an old fashioned family road trip.

I grew up heading off to Sugarloaf Mountain in Maine for my March break. We’d pile in the car that was stuffed to the rafters with ski equipment and winter gear and drive six hours to the hill, singing all the way.

In fact, when I was growing up every road trip involved singing songs we all learned at Camp Genburn. Singing helped pass the time and kept us all distracted enough that we didn’t squabble during the long drive.

Low sugar oatmeal chocolate chip cookies are a wholesome and hearty lunchbox treat. They're filling, relatively low calorie and low in sugar, a good source of fibre and full of healthy stuff. The recipe contains no artificial sugar.

The in-car picnic lunch also helped to pass the time. (It also helped save time and money since we only had to stop for bathroom breaks between home and the hill.) In my experience, good food is one of the essentials of a successful (and memorable) road trip with a car full of kids. A healthy lunch and wholesome snacks go a long way in preventing meltdowns, in both kids and adults.

Lots of cookies and snacks are high in sugar or aren’t aren’t filling so they don’t hit the spot. Pairing these low sugar oatmeal chocolate chip cookies with a piece of fruit makes a great snack combo that will tide you over until mealtime.

If you’re planning a March Break road trip, these low sugar oatmeal chocolate chip cookies are a wholesome and hearty lunchbox treat. They have just enough chocolate chips to keep everyone in the back seat content. They’re lower in sugar and fat than most cookies, are a good source of fibre and are filled with healthy stuff.

Low Sugar Oatmeal Chocolate Chip Cookie Recipe

Makes 2 1/2 dozen

Ingredients:

  • 1/2 cup butter, softened
  • 1/2 cup sugar (can reduce to 6 Tbsp.)
  • 1 egg
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 1 tsp. vanilla
  • 1/2 cup unbleached flour
  • 2 Tbsp. ground flax
  • 2 Tbsp. raw millet or sunflower seeds
  • 1/2 cup whole wheat flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • pinch of salt
  • 1 cup old fashioned rolled oats (not instant!)
  • 1 cup chocolate chips
  • 1/2 cup shredded coconut (unsweetened)
  • 1/2 cup dried cranberries or raisins
  • 1/2 cup pumpkin seeds

Instructions:

  1. In a large bowl cream butter and sugar until light textured. Add egg then molasses and vanilla.
  2. Sprinkle over the flour, flax, millet (or sunflower seeds), baking soda, baking powder and salt. Stir to combine.
  3. Stir in rolled oats then chocolate chips, dried cranberries, coconut and pumpkin seeds.
  4. Drop by spoonful onto a parchment lined baking sheet. Press the tops lightly with the bottom of a glass
  5. Bake at 350 F for 12-14 minutes

 

 Nutritional info:Per cookie.

  •  Calories: 162
  • Fat: 9.6 g
  • Saturated Fat: 4.7 g
  • Cholesterol: 16 mg
  • Carbs: 17.6 g
  • Sugar: 9.3 g
  • Sodium: 62 mg
  • Fibre: 2 g
  • Protein: 3.5 g
  • Potassium: 125 mg
  • Calcium: 17.5 g

Easy Almond Cookies are Healthy and Delicious

Servings: 18 cookies serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

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Easy almond cookies have a chewy texture and wholesome substance. They're gluten-free, refined-sugar free, paleo and taste like real cookies.

Easy almond cookies have it all: great flavour and texture, low in carbs and calories, gluten-free, refined sugar-free, vegan, Paleo.

The original title of this recipe is The World’s Easiest Cookies and they came by that name honestly. With just five ingredients (in my slightly adapted version) easy almond cookies take all of five minutes to mix up, the dough needs no chilling and they bake in 12 minutes flat.

  • Easy almond cookies have a chewy texture and wholesome substance. They're gluten-free, refined-sugar free, paleo and taste like real cookies.
    Easy almond cookies have it all: great flavour and texture, low in carbs and calories, gluten-free, refined sugar-free, vegan, Paleo.

 

Once cooled, easy almond cookies have a lovely chewy texture and wholesome substance.  Thanks to the ground almonds they feel more filling than many cookies and they’re also more nutritious (along with being low in calories and fat). But they still taste like real cookies.

One more thing, easy almond cookies are also gluten-free so a nice treat for those of you who are in a constant search of decent cookies free of gluten.

As well, they contain no refined sugar.

 

My son is crazy about these cookies so they make a great after-school treat (or a little after-supper sweet).

This recipe is just slightly adapted from the terrific recipe website The Kitchn.

Easy Almond Cookie Recipe

Makes 18 cookies

  • 2 cups almond flour
  • 1/2 tsp. baking powder
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 3 Tbsp. real maple syrup
  • 2 tsp. vanilla extract
  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. In a medium bowl whisk the almond flour and baking powder together. Stir in the molasses, maple syrup and vanilla and mix until well combined (batter will be sticky).
  3. Scoop dough into a tablespoon measure and roll into balls. Place on prepared baking sheet, an inch apart.
  4. With the palm of your hand or the bottom of a glass, lightly flatten the tops of the cookies.*
  5. Bake until the cookies are set and the bottoms are golden, about 12 minutes. Cool slightly on the pan and then remove to a rack.

*For crisp cookies, flatten the dough balls into discs with the bottom of a glass before baking. Adjust baking time accordingly.

Nutritional info: Per cookie:

  •  Calories: 46
  • Fat: 1.3 g
  • Saturated Fat: .1 g
  • Cholesterol: 0 mg
  • Carbs: 6 g
  • Sugar: 3.2 g
  • Sodium: 10.2 mg
  • Fibre: 0 g
  • Protein: 2.8 g
  • Potassium: 140.6 mg
  • Calcium: 40.9 g

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Healthy Energy Boost Cookies Recipe

Servings: 18 cookies serving(s)

Prep time: 10 minutes

Total time: 35 minutes

Cooking time: 25 minutes

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Healthy Energy Boost Cookies Recipe: If you’re in search of energy boosting convenience food when you, or your kids, are on the run then this is the cookie for you.

The best cookies for people on the run

If you’re in search of energy-boosting convenience food when you (or your kids) are on the run then healthy Energy Boost Cookies are for you.

Made with wholesome ingredients and no refined sugar (unless you add chocolate chips) these cookies have a good amount of protein and fibre, are filling and taste good. They have a satisfying cookie texture and aren’t too sweet so are a good snack for any time of the day.

The recipe is a slight adaptation of the recipe on the jar of Kraft All Natural Peanut Butter.

Healthy Energy Boost Cookies Recipe: If you’re in search of energy boosting convenience food when you, or your kids, are on the run then this is the cookie for you.

Lots of ways to make Energy Boost Cookies even healthier:

  • Substitute canola oil for the melted butter
  • Replace the chocolate chips with pumpkin or sunflower seeds
  • Replace honey with additional molasses
  • Replace the white flour with whole wheat pastry flour

Energy Boost Cookie Recipe

Makes 18 cookies

  • ½ cup natural peanut butter (can substitute almond butter.)
  • ¼ cup Crosby’s Fancy Molasses
  • ¼ cup honey
  • 1/3 cup butter, melted (can substitute oil)
  • 1 tsp. vanilla
  • 1 egg
  • ½ cup flour
  • ½ cup whole wheat flour
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • 1 cup quick oats
  • ½ cup flaked coconut
  • ¼ cup dried cranberries or raisins
  • ¼ cup chocolate chips (optional)
  1. Preheat oven to 350 F
  2. In a large bowl beat together peanut butter, molasses, honey, melted butter and egg.
  3. In another bowl whisk flours, baking soda and baking powder. Beat into peanut butter mixture
  4. Stir in remaining ingredients. Drop by heaping tablespoonful onto prepared baking sheet.
  5. Bake 9-11 minutes.

 

Nutritional info*: Per cookie.

  • Calories: 185.5
  • Fat: 10 g
  • Saturated Fat: 4.6 g
  • Cholesterol: 19.2 mg
  • Carbs: 21.3 g
  • Sugar: 9.4 g
  • Fibre: 2.2 g
  • Protein: 4.5 g
  • Potassium 181.5 mg

*Nutritional info is for cookies made with chocolate chips.

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Molasses Trail Mix Cookies | The Perfect Summer Cookie

Servings: 20-24 cookies serving(s)

Prep time: 20 minutes

Total time: 45 minutes

Cooking time: 25 minutes

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Molasses trail mix cookies are a sweet, wholesome treat. A classic molasses cookie with orange zest and filled with trail mix

Everyone can use a good summer cookie — the kind of cookie that’s substantial, is great for picnics and easy to pack for road trips.

Molasses Trail Mix Cookies have it all, and more.

They get a little extra sweet from the chocolate chips, lots of texture from the trail mix and great flavour because, after all, this is fundamentally a classic molasses cookie recipe.

There’s a surprise too — the zest of an orange. That added flavour makes this cookie outstanding and one of my all-time favourites.

Molasses trail mix cookies are a sweet, wholesome treat. A classic molasses cookie with orange zest and filled with trail mix

The recipe is from the blog Tasty Delights and was a finalist in a cookie contest we held a couple of years ago. The blogger called them Colossal Trail Mix Cookies, and you can make them extra big, if you like.

Molasses Trail Mix cookies aren’t too fragile so travel well and they’re one of the few ways that I can get my kids to eat pumpkin seeds. The recipe only calls for half a cup of trail mix but the batter could handle up to a cup. You decide.

If you’re in search of the perfect summer cookie, this is it.

Molasses Trail Mix Cookie Recipe

Makes 20-24 cookies

Ingredients:

  • 3/4 cup butter, room temperature
  • 3/4 cup sugar + more for top
  • 1/4 cup Crosby’s Fancy Molasses
  • 1 large egg
  • Zest of 1 orange
  • 2 1/4 cups flour
  • 1 tsp baking powder
  • 1 tsp. baking soda
  • 1 tsp ginger
  • 1 tsp cinnamon
  • pinch of salt
  • 3/4 cup trail mix (sunflower seeds, slivered almonds, peanuts, raisins, cranberries, pumpkin seeds)
  • 1/2 cup (heaping) white chocolate chips

Instructions:

  1. Preheat oven to 375 F
  2. Cream butter and sugar until light and fluffy. Pour in molasses and mix.
  3. Add egg and zest, blend well.
  4. In a medium bowl, whisk flour, baking powder, baking soda, and spices.
  5. Stir into creamed mixture.
  6. Stir in trail mix and chocolate chips.
  7. Roll into good sized balls (heaping tablespoon) and place 3″-4″ apart on a parchment lined baking sheet. Using the bottom of a glass dipped in sugar Press the cookie to flatten the top slightly.
  8. Bake about 12 min.

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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.

 

One-Pot Bakery Style Molasses Cookies

Servings: 20-22 cookies serving(s)

Prep time: 15 minutes

Total time: 27 minutes

Cooking time: 12 minutes

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Bakery style molasses cookies are the easiest cookie recipe ever. You mix everything in a single pot and the dough requires no chilling. These gorgeous crinkle cookies travel well so make great lunch box cookies. And it's the perfect recipe for kids to bake on their own.

Homemade molasses cookies without the mess.

Bakery style molasses cookies are the easiest cookie recipe ever. You mix everything in a single pot and the dough requires no chilling. These gorgeous crinkle cookies travel well so make great lunch box cookies. And it’s the perfect recipe for kids to bake on their own.

I love when my kids decide to cook, but the kitchen mess can be a little daunting. Even though they’re responsible for washing up, the kitchen is never quite the same as when they found it, which is saying a lot since I don’t have a super tidy kitchen to begin with.

I have never been one to let a messy kitchen slow me down but I sure enjoyed the ease of cleanup when we made these molasses cookies.

One pot, one wooden spoon and almost two dozen molasses cookies to show for it.

Really, what can be easier?

Bakery style molasses cookies are the easiest cookie recipe ever. You mix everything in a single pot and the dough requires no chilling. These gorgeous crinkle cookies travel well so make great lunch box cookies. And it's the perfect recipe for kids to bake on their own.

These bakery style cookies are a slight adaptation of a recipe from Bon Appetit, via the lovely blog, The Café Sucre Farine. It was their recipe name that caught my eye: “Bakery-style” conjures a gorgeous display of sparkling crinkle cookies.

These are very pretty cookies with the sparkling sugar coating. We rolled ours in fragrant citrus sugar that I had leftover from another cookie project.

Bakery style molasses cookies are the easiest cookie recipe ever. You mix everything in a single pot and the dough requires no chilling. These gorgeous crinkle cookies travel well so make great lunch box cookies. And it's the perfect recipe for kids to bake on their own.

The recipe is similar to my mom’s All-time Favourite Chewy Molasses Crinkle Cookies, only this recipe is much lower in butter and sugar. These bakery style cookies are less rich and aren’t chewy so they travel very well. They’re also great for dunking.

One-Bowl Bakery Style Molasses Cookie Recipe

Makes 20-22 cookies

Ingredients

  • ½ cup butter
  • ⅓ cup sugar
  • ¼ cup (packed) dark brown sugar
  • ⅓ cup Crosby’s Fancy Molasses
  • 1 egg
  • 2 cups flour, spooned in
  • 2 tsp. baking soda
  • 1½ tsp. cinnamon
  • 1 tsp. ginger
  • ½ tsp. cloves
  • 1/4 tsp. salt
  • Sugar for rolling

Instructions

  1. Preheat to 375°. Line baking sheets with parchment paper.
  2. Melt butter in a medium-sized pot. When just melted remove from heat and stir in the white and brown sugar. Stir in the molasses then the egg, mixing well.
  3. Stir in flour, baking soda, cinnamon, ginger, cloves, and salt just until combined.
  4. At this point the dough can be refrigerated or you can bake the cookies right away.
  5. Place rolling sugar in a small bowl.
  6. Scoop dough by the tablespoonful and roll into balls. Roll in sugar and set on prepared sheet, about 2” apart.
  7. Bake 10-12 minutes. Once set, remove to wire racks and let cool completely.

 

Caramel-Stuffed Chocolate Molasses Crinkle Cookies

Servings: 20 cookies serving(s)

Prep time: 80 minutes

Total time: 105 minutes

Cooking time: 25 minutes

Take me to the recipe

 

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

Zucchini Chocolate Chip Cookies | a Wholesome Treat

Servings: 24 serving(s)

Prep time: 15 minutes

Total time: 29 minutes

Cooking time: 14 minutes

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Zucchini Chocolate Chip Cookies have a comforting cake-like texture and are studded with dark chocolate chips.

Wholesome Zucchini Chocolate Chip Cookies have a comforting cakelike texture and are studded with dark chocolate chips

A chocolate chip cookie with vegetables is a parent’s dream.

It’s what we’re all in search of: a lunchbox treat or after school snack with a bit of goodness in it.

Now that we’re back into the swing of school, lunches and after school snacks are top of mind in our house. And the zucchini is plentiful, so why not combine the two?

Wholesome Zucchini Chocolate Chip Cookies have a comforting cakelike texture and are studded with dark chocolate chips

Zucchini Chocolate Chip Cookies have a comforting cake-like texture and are studded with dark chocolate chips. Use yellow zucchini if you’re not a fan of green streaks in your cookies (the zucchini isn’t peeled) or if green in a cookie gives your kids reason to pause.

Wholesome Zucchini Chocolate Chip Cookies have a comforting cakelike texture and are studded with dark chocolate chips
You can also change up the spices, going with just the cinnamon or swapping ginger for the nutmeg.

Be sure to give your grated zucchini a little squeeze to get rid of excess water before adding it to the batter.

Zucchini Chocolate Chip Cookies Recipe

Adapted from the Barbara Kingsolver book, Animal, Vegetable, Miracle

Makes about 2 dozen cookies

Ingredients:

  • ½ cup butter
  • ½ cup brown sugar
  • 1/3 cup Crosby’s Fancy Molasses
  • 1 egg
  • 1 Tbsp vanilla
  • Grated zest of an orange (optional)
  • 1 cup all-purpose flour
  • 1 cup whole wheat or spelt flour
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ¼ tsp. cinnamon
  • ¼ tsp. nutmeg
  • 1 cup grated zucchini (with some of the liquid squeezed out)
  • 1 cup chocolate chips

Instructions:

  1. In a large bowl cream butter with sugar. Beat in molasses then the egg, vanilla and orange zest.
  2. In another bowl whisk the flours, baking soda, salt, spices.
  3. Stir the dry ingredients into the creamed mixture. Stir in the zucchini and chocolate chips.
  4. Drop by tablespoonful on a parchment-lined baking sheet.
  5. Bake at 350 F for 12-14 minutes

Nutritional info: Per cookie.

  • Calories: 146.6
  • Fat: 6.6 g
  • Saturated Fat: 3.9 g
  • Cholesterol: 18.6 mg
  • Sodium: 61.8 mg
  • Carbs: 19.8 g
  • Sugar: 11.1 g
  • Protein: 2 g
  • Calcium: 20.4 g
  • Fibre: 1.1 g
  • Potassium: 136 mg
  • Folate: 25.9 (DFE)
  • Vitamin A: 38.5 (RAE)

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Bear Paws | Old Fashioned Soft Molasses Cookies

Servings: 20 serving(s)

Prep time: 20 minutes

Total time: 40 minutes

Cooking time: 20 minutes

Take me to the recipe

These soft molasses cookies are along the lines of the lovable Bear Paws cookies. 

Bear Paws | Old Fashioned Soft Molasses Cookies

I’m not sure if it’s the cake-like softness of Bear Paws that draws me to these cookies or the cute name.

Whatever it is they’re irresistible. No matter who is in the house, young or old, these cookies go flying off the counter when I bake them. Even during all of my testing the early versions got devoured.

These are definitely good lunchbox and after school snack cookies.

I am typically not one for fiddly cookies but I made an exception for these because I wanted them to have cute toes. Even though they take a little bit to assemble – middle and four toes – the process went quickly once I created the first few. They’ll look shaggy when you put them together but the edges will soften as they bake.

Sure they’re not smooth on top like the store-bought version but I was going for texture as I worked with this recipe. In the end we all agreed that they really resemble puppy paws.

Bear Paws | Old Fashioned Soft Molasses Cookies
If you’re not in assembly mode you could always roll the dough and use a hand-shaped cookie cutter to create these. Maybe there are paw-shaped cookie cutters out there too.

Whichever method you choose to shape these cookies, they’ll be delicious. The gentle spicing is wonderful and the texture is just so perfect.

Bear Paws | Old Fashioned Soft Molasses Cookies

Reader tip: Easy way to shape your paws

“We were looking for an alternative to store bought bear paw cookies for school lunches. These turned out great. The dough is very soft, so we rolled about 2/3 of it into a log and chilled for half an hour. We rolled the remaining dough in thinner logs (less than 1 inch diameter) and chilled those also. Then we sliced discs from the logs and arranged into the palm and fingers. They turned out wonderfully and tasted even better. We quadrupled the ginger and cinnamon because we like them spicy. Thanks for the recipe, I can tell we will be making these again.”

Bear Paws | Old Fashioned Soft Molasses Cookie Recipe

Makes about 20 cookies

Ingredients:

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 3/4 cup Crosby’s Fancy Molasses
  • 1 large egg
  • 1/4 cup hot water
  • 2 tsp. baking soda
  • 3 cups flour, spooned in (can use half whole grain)
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt

Instructions:

  1. Preheat oven to 400°F and line cookie  sheets with parchment paper.
  2. In a large bowl cream butter and sugar. Beat in molasses and egg.
  3. In a separate bowl whisk the flour, spices, and salt.
  4. Combine the hot water and baking soda in a little cup. Pour into the butter mixture and stir to combine.
  5. Add the dry ingredients and stir until incorporated.

To make the paws:

  1. Using a medium cookie scoop or a tablespoon, make the middle of the paws and then use a teaspoon measure to make four toes. This will be a little messy but will get easier once you have done a few.
  2. Bake in the preheated oven for 8-10 minutes. Let cookies cool for a few minutes before transferring to a rack to cool completely.

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Healthy Peanut Butter Oatmeal Chocolate Chip Cookies {Almond Butter option too}

Servings: 18 serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

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Wholesome Peanut Butter Oatmeal Chocolate Chip Cookies. Naturally sweetened & low in sugar. Great made with almond butter too.

Finally, a healthy cookie that my daughter will devour.

My daughter has a sweet tooth and she’s picky when it comes to baked goods. She likes her treats super sweet and spends her pocket change on Caramilk bars and packaged chocolate pudding. She dips into the chocolate chips whenever she gets the chance and has been known to eat pouches of hot chocolate with her fingers. No milk required.

That’s why I was surprised when these cookies started disappearing off the counter. And she wasn’t just picking the chocolate chips out of them.

Wholesome Peanut Butter Oatmeal Chocolate Chip Cookies. Naturally sweetened & low in sugar. Great made with almond butter too.

This is a barely sweet cookie that is turned into a treat with chocolate chips. The original recipe called for ¾ cup of chocolate chips but I dialled it back to ½ cup.

I have made these oatmeal cookies with almond butter as well (my daughter’s favorite is the almond butter version). Both variations are great so it’s more a matter of flavour preference and what you have on hand.

These cookies are surprisingly filling and have a terrific texture…Nice and moist. I have tested the recipe with old fashioned rolled oats but my preference is to use quick oats. It makes all the difference in the texture. If all you have are old fashioned oats you can pulse them in the food processor a few times to break them up a bit.   I adapted this recipe from Naturally Ella.

Peanut Butter Oatmeal Chocolate Chip Cookies

Makes 18 cookies

  • ¼ cup butter
  • 1/3 cup smooth peanut butter or almond butter
  • ¼ cup Crosby’s Fancy Molasses
  • 1 egg
  • 1 tsp. vanilla
  • ¾ cup flour
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • 1 cup quick rolled oats
  • ½ cup chocolate chips (optional)
  1. Preheat oven to 350 F
  2. In a small bowl whisk the flour, baking powder, salt and baking soda.
  3. Combine butter and peanut butter in a saucepan over low heat and stir until butter has melted. Remove from heat and whisk in the molasses. Scrape into a bowl, cool slightly then whisk in the egg and vanilla.
  4. Stir in the flour mixture then the rolled oats and chocolate chips.
  5. Drop by the spoonful (I used a medium cookie scoop) onto a parchment-lined cookie sheet. Flatten them slightly with the bottom of a glass. (You can also roll them into balls and flatten.)
  6. Bake for about 12 minutes

Nutritional info: Per cookie.

  • Calories: 132.7
  • Fat: 7.3 g
  • Saturated Fat: 3.2 g
  • Cholesterol: 17.8 mg
  • Sodium: 87.7 mg
  • Carbs: 14.8 g
  • Sugar: 5.6 g
  • Protein: 3.1 g
  • Calcium: 22.4 g
  • Fibre: 1.2 g
  • Potassium: 145.6 mg
  • Folate: 26.5 (DFE)

 

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Carrot Cake Whoopie Pies

Servings: 24 cookies serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 15 minutes

Take me to the recipe

carrot cake whoopie pies

This is one of those “delicious with the nutritious” recipes

It’s a cookie, but it’s filled with lots of healthy stuff like vegetables, old-fashioned rolled oats, a little bit of flax and unsweetened coconut. You can make them a bit healthier if you swap our some of the flour for whole wheat or spelt flour. And you could always reduce the sugar a bit.

carrot cake whoopie pies

If your kids like to snack on cookies this recipe is a good choice.

Carrot cake cookies have a great oatmeal cookie texture and are on the soft side. They’re delicious on their own buy can easily be turned into a special treat if you sandwich them with frosting to make Carrot Cake Whoopie Pies. (You could also sandwich them with peanut butter, jam or a bit of fruit compote.)

Carrot Cake Whoopie Pies Recipe

Makes about 24 cookies

Ingredients:

  • ½ cup butter, softened
  • 1/3 cup light brown sugar
  • 1/3 cup white sugar
  • ¼ tsp. salt
  • 1 tsp. vanilla
  • 1 egg
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 1 ¼ cups flour, spooned in (can use half spelt or whole wheat)
  • 2 Tbsp. ground flax or wheat germ
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. cinnamon
  • ½ cup rolled oats
  • ½ cup unsweetened shredded coconut
  • ¾ cup grated carrots

Instructions:

  1. In a large bowl cream the butter with the sugars and salt. Beat in the egg then the molasses.
  2. In another bowl whisk the flour, flax, baking soda, baking powder and cinnamon.
  3. Add flour mixture to creamed mixture and stir until just combined.
  4. Stir in the oats, coconut and carrots. Combine well and chill for 30 minutes.
  5. Preheat oven to 350 F. Scoop dough by the tablespoonful onto a parchment-lined baking sheet. Place about 1 ½ inches apart.
  6. Bake for 12-15 minutes.

Nutritional info: Per cookie.

  • Calories: 121
  • Fat: 6.2 g
  • Saturated Fat: 3.8 g
  • Cholesterol: 18.6 mg
  • Sodium: 89 mg
  • Carbs: 15 g
  • Sugar: 7.4 g
  • Potassium: 80 mg
  • Calcium: 18.4 g
  • Vitamin A: 59 g
  • Protein: 1.8 g
  • Fibre: 1.1 g

Carrot Cake Whoopie Pies

When cooled, sandwich Carrot Cake Cookies with Molasses Frosting:

  • 2 Tbsp. soft butter
  • ½ Tbsp. Crosby’s Fancy Molasses
  • ½ tsp. vanilla
  • 1 Tbsp. milk or cream
  • Enough icing sugar to make mixture spreadable
  1. Cream butter and molasses. Stir in the vanilla and half of the milk then ½ cup of icing sugar.
  2. Add remaining milk and another ½ cup icing sugar.
  3. Continue adding icing sugar 2 Tbsp. at a time until you get a nice spreadable consistency.

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carrot cake whoopie pies

Cape Cod Oatmeal Chocolate Chip Cookies with a Healthy Twist

Servings: 24 serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

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Cape Cod chocolate chip oatmeal cookies recipe healthy

The mom-child cookie compromise

If there was a list of all-time family-friendly cookies this recipe for oatmeal chocolate chip cookies would be on it. A classic from the Fanny Farmer cookbook this recipe has more than stood the test of time.

(Originally published in 1896 as The Boston Cooking-School Cook Book by Fannie Merritt Farmer, it became the cookbook that taught generations of Americans how to cook.)

Oatmeal Chocolate Chip Cookies are kid-friendly and mom-friendly.

Any cookie with chocolate chips is a hit in my house, but as a mom, I feel the need to stuff a little nourishment into my kids’ snack too. That’s where the rolled oats, flax and nuts or seeds come in.

Oatmeal Chocolate Chip Cookies with a healthy twist are a good cookie compromise.

Cape Cod chocolate chip oatmeal cookies recipe healthy

There’s nothing like an old fashioned oatmeal cookie to make you feel satisfied. They’re filling in a way that other cookies aren’t and leave you feeling like you’ve had a bit of a healthy treat.

Healthy tips:

  • To add fibre and flavour use stone ground whole white flour for these cookies, or substitute whole wheat flour for ¾ cup of the white flour.
  • You can reduce the sugar to 2/3 of a cup.

Cape Cod Oatmeal Chocolate Chip Cookies

Ingredients:

  • 1 ¾ cups flour
  • 2 Tbsp. ground flaxseed
  • ½ tsp. baking soda
  • 1 tsp. cinnamon
  • ½ tsp. salt
  • 1 egg, beaten
  • 1 cup sugar
  • 1 cup butter, melted
  • 1 Tbsp. Crosby’s Fancy Molasses
  • ¼ cup milk
  • 2 cup old fashioned rolled oats
  • 1 cup raisins or chocolate chips (or half and half)
  • ½ cup walnuts

Instructions:

  1. Can substitute sunflower or pumpkin seeds for the walnuts to make them school friendly
  2. Preheat oven to 325 F
  3. In a medium bowl combine flour, flax baking soda, cinnamon and salt
  4. In a large bowl whisk the egg with the sugar then add the melted butter.  Whisk in the molasses and milk.
  5. Stir in the flour mixture then the rolled oats, chocolate chips and walnuts.
  6. Mix until well combined and drop by heaping teaspoonful on a parchment lined baking sheet.
  7. Bake for 10-12 minutes until set.

 

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All-Time Favourite Chewy Molasses Crinkle Cookies

Servings: 24 serving(s)

Prep time: 15 minutes

Total time: 25 minutes

Cooking time: 10 minutes

Take me to the recipe

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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Hearty Granola Cookies full of healthy stuff

Servings: 24 serving(s)

Prep time: 25 minutes

Total time: 75 minutes

Cooking time: 50 minutes

Take me to the recipe

granola cookies sm 2Granola was a big recess treat when I was little. It wasn’t that easy to eat out of a little bag but it was tasty and filling. This was in the mid 1970s when granola wasn’t mainstream and granola bars had yet to be invented.

I can’t recall what mom put in her granola, aside from rolled oats, but I do remember it was very sweet and buttery.

hearty granola cookies

My family’s first granola recipe came from a neighbour who got it from a friend in California.

That original recipe is long gone but this cookie recipe, given to me by a co-worker a decade ago, reminds me of it. They’re sweet and buttery and loaded with all sorts of good things.

School-friendly option: Replace the nuts with additional sunflower and pumpkin seeds and additional dried fruit.

Hearty Granola Cookie Recipe

Makes 24 cookies

Ingredients:

  • ½ cup butter or coconut oil
  • ¾ cup dark brown sugar
  • ¼ cup Crosby’s Fancy Molasses
  • ¼ cup honey or maple syrup
  • ¼ cup hot water
  • ¼ tsp. Salt
  • 2 tsp. vanilla
  • 3 cups old fashioned rolled oats (GF if necessary)
  • 2/3 cup dried cranberries, raisins or currant
  • ½ cup toasted wheat germ (or ground flax for the GF version))
  • 1/3 cup sesame seeds
  • ½ cup unsweetened coconut
  • 1/3 cup pumpkin seeds
  • ½ cup sunflower seeds
  • ½ cup chopped almonds
  • ½ cup chopped cashews or hazelnuts
  • 1 cup bittersweet chocolate chips

Instructions:

  1. Preheat oven to 350 F.
  2. In a large bowl mix the oats with the nuts, seeds and coconut.
  3. Melt the butter in a medium saucepan. Add the brown sugar, molasses, honey, hot water, vanilla and salt.
  4. Stir until the mixture is smooth and the sugar is dissolved.
  5. Remove from heat and pour half over the dry mixture. Stir well then add remaining sugar mixture.
  6. Mix until fully combined. Cool a bit before stirring in chocolate chips.
  7. Scoop dough by tablespoonful and form into 3” cookies that are about half an inch thick. (Wet your fingers with cold water to keep the mixture from sticking to your hands as you form the cookies.)
  8. If you let the batter cool for a bit it will be a little stiffer and easier to shape. Make sure you smooth the sides.
  9. Place on a parchment lined baking sheet and bake for 20-25 minutes.
  10. Cool completely before moving them – they need to set.

Hearty Granola Cookies Nutritional info: Per cookie.

  •  Calories: 284
  • Fat: 15.7 g
  • Cholesterol: 10.9 mg
  • Sodium: 61.3 mg
  • Carbs: 32.5 g
  • Sugar: 16.4 g
  • Protein: 5.5 g
  • Fibre 4.2 g
  • Potassium 278 mg

Want to make them traditional granola bar style?

At step 2 throw all of the dry ingredients into the food processor and blend until everything is uniform. Scrape into a mixing bowl, add sugar/butter mixture and combine well. Stir in chocolate chips and press into a parchment-lined 9″x13″ metal pan. (Press as firmly as possible.) Bake at 350 F for about 35 min or until they’re golden around the edges. Cool completely before cutting.

hearty granola cookies

 

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Whole Wheat Chocolate Chunk Cookies & How to Fix School Lunchbox Fatigue

Servings: 36 cookies serving(s)

Prep time: 15 minutes

Total time: 50 minutes

Cooking time: 35 minutes

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whole wheat chocolate chunk cookies

How to relieve school lunch fatigue during the school-year home stretch

April showers bring school lunch fatigue. Every year. My kids get so tired of school lunches that they were skipping lunch altogether. They’re big on breakfast so they’d head off to school with full bellies but after eating just an apple for lunch they’d come home from school grumpy and ravenous.

I figured if they were really hungry they’d eat what we have in the house. And there is lots of food in our house. It didn’t matter. They were hungry and they still wouldn’t pack a lunch from home. It made no sense to me.

Notice to mom: “Homemade food is boring.”

whole wheat chocolate chunk cookies

 

All this lunchtime not eating was driving my husband crazy until he came up with a simple idea. He sat down with the kids, asked for their lunch ideas, stuff that we don’t usually have in the house.

They wanted store bought white bread, store bought granola bars, store bought animal crackers.

They wanted Kraft Dinner (we found a compromise) and sushi on Fridays.

We bought the groceries (compromised on a couple of things.). My daughter drew up a Monday-to-Friday menu plan and stuck it on the fridge.

Full lunches = full bellies.

whole wheat chocolate chunk cookies

Whole Wheat Chocolate Chunk Cookies made the cut

The only homemade stuff that isn’t boring is this recipe for chocolate chunk cookies. Made with whole grain flour they have a bit of nutritional value along with those delicious chunks of good dark chocolate.

The recipe is from the excellent new cookbook, Brown Eggs and Jam Jars.  I have been cooking from it non stop since I got it this winter and I bought extra copies to give away.

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The original recipe called for ½ cup of honey. I substituted molasses for half of the honey to add flavour and make them a little less sweet (molasses is about 25% less sweet than honey). Feel free to reduce the sugar to 2/3 of a cup if you want to lower the sweet factor a bit more. 

Whole Wheat Chocolate Chunk Cookies with Orange Zest Recipe

Adapted slightly from Brown Eggs and Jam Jars

Ingredients:

  • 1 cup whole wheat flour
  • 2 cups whole white or all-purpose flour
  • 1 ¼ tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup butter, softened
  • 1 cup sugar
  • ¼ cup Crosby’s Fancy Molasses
  • ¼ cup honey
  • 2 eggs
  • 1 tsp. vanilla
  • Zest of one orange
  • About 250 g good dark chocolate or a heaping cup of dark chocolate chips

 Instructions:

  1. Preheat oven to 350 F
  2. Whisk flour, baking powder, baking soda and salt.
  3. Cream butter with sugar until fluffy. Add molasses and honey.
  4. Beat in eggy one at a time, then vanilla and orange zest.
  5. Stir in flour mixture then chocolate chunks.
  6. Drop by tablespoonful onto a parchment-lined baking sheet and bake for about 11 minutes (check early).

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Molasses Spice Crinkle Cookies 3 Ways

Servings: 24-30 serving(s)

Prep time: 10 minutes

Total time: 22 minutes

Cooking time: 12 minutes

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Turn one batch of cookies into three with this versatile Molasses Spice Crinkle Cookie recipe.

molasses spice crinkle cookies three ways

This is a great recipe for the indecisive baker. You know, those days when you want to bake something sweet but can’t decide on a recipe. It’s a classic molasses cookie recipe that can go in all sorts of directions. I have three suggestions here but the variations are infinite.

molasses spice crinkle cookies three ways

This one recipe can become three:

  1. Molasses Spice Crinkle Cookies
  2. Chocolate Chip Molasses Cookies
  3. Double Ginger Spice Cookies

In in the mood for chocolate? Turn these into molasses chocolate chip cookies. Or if you want to add an extra bite of spice and chewiness you can toss in some candied ginger. Or they’re lovely on their own as simple molasses spice crinkle cookies.

molasses spice crinkle cookies three ways

More variations:

This recipe would work with orange zest too, or white chocolate chips. May be add a little coffee or plunk a Hershey’s Kiss in the middle.

Molasses Spice Crinkle Cookies Recipe 3 ways

Ingredients: 

  • 2 ¾ cup flour, spooned in
  • 2 tsp. baking soda
  • ¾ tsp. salt
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • 1/2 tsp. cloves
  • ¾ cup butter, softened
  • ½ cup packed dark brown sugar
  • ¼ cup granulated sugar
  • 1/2 cup Crosby’s Fancy Molasses
  • 1 egg, room temperature
  • 1 tsp. vanilla
  • Granulated sugar for coating

Optional variations:

  • 1 cup chocolate chips
  • 1/3-1/2 cups chopped candied ginger

Instructions:

  1. In a medium bowl, combine flour, baking soda, salt, and spices.
  2. In a large bowl beat together butter and both sugars until light and fluffy.
  3. Beat in molasses, egg, and vanilla.
  4. Add the flour and spice mixture and mix just until dough comes together.
  5. Refrigerate dough for 30 minutes or preferably overnight (if you have time).

To bake:

  1. Preheat oven to 3750F and line baking sheets with parchment paper.
  2. Scoop dough into walnut-sized balls and roll in sugar to coat.
  3. Gently flatten the ball with the bottom of a glass or mug.
  4. Bake 10-12 minutes until firm (don’t over bake).

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Ina Garten’s Ultimate Molasses Cookies

Servings: 24 serving(s)

Prep time: 10 minutes

Total time: 35 minutes

Cooking time: 25 minutes

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Ultimate molasses cookies from Ina Garten

I’m always baking cookies. The house is full of them, the freezer is full of them and I cart them to work and I sometimes send them with my kids when they head off to visit friends.

I realised that I don’t often get the chance to sit back and enjoy cookies that someone else has made. I had forgotten the simple pleasure of nibbling a cookie without having first mixed it up, put it in the oven and tidied the kitchen.

And then I met these cookies, made by my friend Joan for our book club anniversary potluck.

ultimate molasses cookies from Ina Garten

They’re a classic ginger molasses cookie with a great spice blend and lots of candied ginger. In fact, the original recipe called for more than a cup of candied ginger. I cut it back to 1/3 of a cup but feel free to add more if it suits your palate. This is a chewy cookie too, with a lovely crackled top. 

This is not a buttery cookie though. With just 1/4 cup of oil the richness comes just from the sugar and molasses. It makes them good traveling cookies.

ultimate molasses cookies from Ina Garten

Ultimate Molasses Cookie Recipe

Slightly adapted from Ina Garten (Barefoot Contessa)

Ingredients:

  • 2 1/4 cups flour, spooned in
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 1/2 tsp. cloves
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ginger
  • 1/4 tsp. kosher salt (or a pinch or regular salt)
  • 1 cup dark brown sugar lightly packed
  • 1/4 cup oil (or melted butter)
  • 1/3 cup Crosby’s Fancy Molasses
  • 1 large egg, at room temperature
  • 1/3 cup chopped crystallized ginger
  • Granulated sugar for rolling the cookies

Directions:

  1. Preheat the oven to 350 F.
  2. In a large bowl, whisk flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt.
  3. In another bowl beat the brown sugar, oil, and molasses on medium speed for 5 minutes.
  4. Beat in the egg on low and beat for a minute or two.
  5. Add the dry ingredients in two batches and mix until well combined.
  6. Stir in the crystalized ginger.
  7. Roll dough into walnut-sized balls, flatten lightly and dip top and bottom in granulated sugar.
  8. Bake on a parchment-lined cookie sheet for 12-13 minutes.

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Melt in your mouth Molasses Walnut Cookies

Servings: 2 1/2 dozen cookies serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

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Molasses Walnut Cookies  are a buttery shortbread-style cookie loaded with ground nuts and coated in powdery white icing sugar.

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. They’re a festive cookie if there ever was one, with their snowy coat.

This version swaps out the pecans for walnuts and replaces the corn syrup with molasses, and the flavours meld so beautifully that you’d think this was a holiday classic. And maybe it is.

The version of this cookie I grew up with were my mom’s hazelnut crescents. Even as a youngster they were the first I chose off the cookie plate and any leftovers in the freezer after the holidays were reserved for me and me alone.

molasses walnut cookies

Variety on your holiday cookie plate is a wonderful thing and these cookies are guaranteed to offer that. Dense with nuts they have a satisfying substance tucked into that buttery crumb.

The recipe offers endless variations. Try it with ground pecans or hazelnuts instead of walnuts. Add the zest of half an orange or double up on the spices.

molasses walnut cookies

Molasses Walnut Cookies Recipe

Makes 2 ½ dozen cookies

Ingredients:

  • 1 cup flour
  • Pinch of ginger and cinnamon
  • ½ cup butter, softened
  • ¼ cup Crosby’s Fancy Molasses
  • 2 tsp. vanilla extract
  • 1 scant cup ground toasted walnuts (a cup of walnut pieces whirred in the food processor until crumbly)
  • About ½ cup icing sugar, sifted (for rolling baked cookies)

Instructions:

  1. Beat butter until creamy then beat in molasses and vanilla. Stir spices into flour and add in three additions. Stir in ground walnuts. Scrape dough into a ball, press into a disk and refrigerate for an hour.
  2. Preheat oven to 300 F
  3. Roll dough into 1” balls and place on a parchment lined baking sheet about 1 ½” apart.
  4. Bake for 30 minutes.
  5. When cool roll in icing sugar. Or roll when warm and dust again with sugar when cooled.

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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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