Ginger Spice Molasses Cookies & How To Use Cookie Stamps

Servings: 4-5 dozen serving(s)

Prep time: 15 minutes

Total time: 65 minutes

Cooking time: 50 minutes

Take me to the recipe

ginger spice molasses cookies

A tender molasses cookie dressed up for the holidays with festive cookie stamps.

There’s something about a tender molasses spice cookie that can make people swoon, especially at Christmastime. Most festive molasses cookies are firm or chewy, which is delicious too but sometimes it’s a treat to enjoy a festive looking cookie that has a tender crumb.

nordic ware cookie stamps

It’s also a treat to put my new cookie stamps to work. A gift from Nordic Ware these vintage cast aluminum stamps can turn a very ordinary cookie into something that suits the holidays.

ginger spice molasses cookies

I have A Pretty Life blog to thank for teaching me how to best use cookie stamps. I used to stamp my cookies before I put them I the oven and was always a bit disappointed that the design didn’t hold well, even with biscuit-like cookies. So now I know the trick – partially bake your cookies first, pull them out of the oven just long enough to press them with the stamp and then slide them back in for the final few minutes of baking.

ginger spice molasses cookies

Ginger Spice Molasses Cookie Recipe

From A Pretty Life

Ingredients

  • 1 cup butter
  • 1 cup brown sugar
  • 2 eggs
  • 4¾ cups of flour
  • 2 tsp baking soda
  • 3 tsp ginger
  • 2 tsp cinnamon
  • ⅓ cup milk
  • 1 cup Crosby’s Fancy Molasses

Instructions

  • In a large bowl cream the butter and sugar. Whisk in the eggs one at a time.In a separate bowl combine the flour, baking soda, ginger and cinnamon.
  • Add half the flour mixture to the butter mixture, then the molasses and milk, then the remaining flour mixture. Mix until combined then gather the dough into a ball and cut it in two.
  • Chill the dough for an hour or overnight, if you have time.

When you’re ready to bake the cookies:

  • Preheat oven to 375 F.
  • On a lightly floured surface roll dough about 1/4“ inch thick and cut into rounds about the size of your cookie stamps.
  • Place on a parchment lined baking sheet and bake for 5 minutes, remove from the oven and quickly press the cookie stamp into each of the cookies. Return to the oven for 3-5 more minutes.
  • If you’re not using a cookie press just bake your cut out cookies for 8-10 minutes.

 

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Fig and Apricot Newtons

Servings: 24 serving(s)

Prep time: 75 minutes

Total time: 103 minutes

Cooking time: 28 minutes

Take me to the recipe

fig and apricot newtons

Bake instead of buy: Homemade Fig & Apricot Newtons put the store-bought version to shame

Have you ever taken a bite of something store-bought and thought to yourself:  “I bet a homemade version of this would be off-the-charts delicious”?

That’s how I feel about graham crackers and now fig newtons.

The cookie part of a fig newton can be a little pasty and lacking in flavour so the cookie itself ends up being totally dependent on the filling, which is pretty reliable. But what if you had a delicious, tender cookie to wrap around that filling?
In her new book, The Messy Baker, author Charmain Christie takes the cookie and the filling up a notch to create an outstanding Fig & Apricot Newton that is more than worth the effort, even for non-fiddly home cooks like me.

The fig and apricot filling is sweet, flavourful and not too thick, wrapped in a delicious, tender molasses cookie.

fig and apricot newton

I made just a couple of changes to Charmain’s original recipe: I omitted the orange zest in the filling since I loved the subtle orange flavour imparted by the orange juice in the filling and didn’t want to lose that figgy-apricot flavour. I also substituted molasses for the honey called for in the filling. Oh, and I omitted the salt since I used regular salted butter. Here you’ll see my version is a little messy, but delicious nonetheless.

fig and apricot newtons

 

Fig and Apricot Newton Recipe

From The Messy Baker

Makes 24 cookies

Ingredients:

For the dough:

  • ½ cup butter, softened
  • ¾ cup sugar
  • 1 egg
  • ¼ cup Crosby’s Fancy Molasses
  • 2 tsp. vanilla
  • 2 cups flour
  • ½ tsp. baking powder

For the filling:

  • 2/3 cup chopped figs
  • ½ cup chopped apricots
  • ¼ cup sugar
  • 2 Tbsp. honey or molasses (I used molasses)
  • ½ cup orange juice
  • 1 Tbsp. orange zest (I omitted)
  • 1 tsp. vanilla

Directions:

For the dough:

  1. In a medium bowl cream the butter and sugar.
  2. Beat in the egg then the molasses and vanilla.
  3. Combine the flour and baking soda then add to the butter mixture.
  4. Scrape dough onto parchment paper or plastic wrap, gather into a ball, flatten into a disk, wrap and refrigerate for at least an hour or overnight.

For the filling:

  1. Combine the figs, apricots, sugar, molasses or honey and orange juice in a saucepan and bring to a simmer. Cook until fruit is plump, 5-8 minutes.
  2. Add vanilla (and orange zest, if using) and whirr in a food processor until smooth. Scrape into a bowl.

To assemble the cookies:

  1. Preheat oven to 375 F
  2. Cut dough in half and roll each half into a skinny rectangle approximately 18” long and 6” wide.
  3. Spread half of the fig mixture down the centre of the dough, in a two-inch wide strip.
  4. Fold one side of the dough over the filling then the other.
  5. Cut into 1 1/2 “ bars and lay them seam side down on a parchment-lined baking sheet.
  6. Bake for 12-14 minutes (depending how soft you want them).

how to make fig and apricot newtons

 

White Chocolate Truffle Stuffed Molasses Cookies

Servings: 24-30 serving(s)

Prep time: 75 minutes

Total time: 95 minutes

Cooking time: 20 minutes

Take me to the recipe

white chocolate truffle stuffed molasses cookies

Meet our prize winning cookie!

Back in the spring we hosted a molasses cookie contest with Food Bloggers of Canada, a national organization of home cooks and bakers who blog about food.

Choosing a winner was one of the joys of my job: I baked a batch of each of the five finalists and my colleagues and I nibbled our way through every single one of them until we chose a winner.

(Here are the five cookie contest finalists)

This Truffle Stuffed Molasses Cookie is the one that came out on top, made by Ashley of The Recipe Rebel blog.

It’s deceptively simple – a classic ginger crinkle cookie — but it has a white chocolate truffle tucked inside. An irresistible surprise.

white chocolate truffle stuffed molasses cookies

The original recipe calls for homemade truffles, which I did make the first time I tried these cookies. I just didn’t make them very well, and my leak rate was pretty high. If you want to give homemade truffles a try click through to the original recipe on The Recipe Rebel. The truffle recipe is part of the cookie recipe on her site.

The hardest part about making these cookies? Hiding the truffles from my kids so they wouldn’t get devoured before the dough chilled.

White Chocolate Truffle Stuffed Molasses Cookie Recipe

  • 1 cup brown sugar
  • 3/4 cup butter, melted
  • 1 egg
  • 1/4 cup Crosby’s Fancy Molasses
  • 2 1/4 cups flour
  • 1 tsp. ginger
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/4 cup sugar (for rolling)
  • 6-8 Lindt white chocolate truffles, cut into quarters

Instructions

  1. Preheat oven to 350 F. Line a cookie sheet with parchment paper.
  2. In a large bowl beat sugar and butter until well combined. Beat in egg and molasses.
  3. Add flour, ginger, baking soda and cinnamon and beat until completely combined.
  4. Cover and refrigerate 20 minutes to an hour.
  5. Shape 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 for it to leak. Roll cookie in granulated sugar and place on a cookie sheet at least 2″ apart. Chill for 10 minutes, if you have time.
  6. Bake 8-10 minutes, until set. Cool slightly before removing from pan to a cooling rack.

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Aunt Marcia’s Soft Molasses Thumbprint Cookies

Servings: 24-30 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 28 minutes

Take me to the recipe

soft molasses thumbprint cookies

My husband’s Aunt Marcia is a true old fashioned baker. She goes by feel when it comes to cooking and her hands and a tea cup are her measuring implements. And she always gets it just right.

She used to fry her famous doughnuts in an open pot, without a thermometer. Instead she’d lean her face over the shimmering vat of oil to feel the steam against her cheek and that’s how she’d judge if the temperature was right for frying.

When we’d visit she’d load our car with her homemade treats: chokecherry wine, pickled watermelon rind, candied pumpkin, homemade doughnuts, date-filled oatmeal cookies and her comforting soft molasses cookies. Visit after visit these molasses cookies sustained us during the long drive home from Northern New Brunswick.

soft molasses thumbprint cookies

I have her son Leonard to thank for the written recipe. He spent a lifetime watching Aunt Marcia make these cookies so figured out the quantities and wrote them down.

The beauty of a cookie like this is that they’re a not-too-sweet treat and are as good with a slice of cheese or dab of peanut butter as they are on their own. The cookies are soft, but not in a cake-like way so travel well too.

Here I have made a thumbprint version of Aunt Marcia’s molasses cookies.

soft molasses thumbprint cookies

Aunt Marcia’s Soft Molasses Thumbprint Cookie Recipe

Makes 2 ½ to 3 dozen.

  • ¾ cup brown sugar
  • ½ cup butter
  • 1 egg
  • ½ cup Crosby’s Fancy Molasses
  • ¼ cup strong tea with 1 ½ tsp. baking soda
  • 1 ½ tsp. ginger
  • ½ tsp. cream of tartar
  • ¼ tsp. salt
  • 2 ½ – 3 cups flour (plus more for rolling out)
  • Jam (optional)
  1. In a large bowl cream butter and sugar. Add egg and beat well. Add molasses and tea mixture and beat until well combined.
  2. In another bowl combine the ginger, cream of tartar and flour (start with 2 ½ cups). Add dry to wet ingredients and mix well.
  3. Scrape dough out onto a lightly floured counter and gently knead in additional four until the dough is no longer sticky.
  4. Roll out ¼” thick and cut into rounds.
  5. With your thumb press a gentle dent in the top of the cookie and fill with ½ tsp. of jam.
  6. Bake at 350 F on a parchment-lined baking sheet for 10-14 minutes.

 

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Soft and Comforting Pumpkin Oatmeal Cookies

Servings: 24 cookies serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 15 minutes

Take me to the recipe

pumpkin oatmeal cookies

A good old fashioned oatmeal cookie is hard to find. The kind of oatmeal cookie that’s thick and soft and can fill you up. The kind of cookie that feels substantial and a little bit healthy.

That’s why I used to choose them at the university cafeteria —oatmeal raisin cookies were always bigger than the chocolate chip cookies, a better value for my student budget.

It had been ages since I’d had a cookie like that in fact I had forgotten all about them. I’m not sure I even had a recipe for them.

Then came along this recipe for Pumpkin Oatmeal Cookies and just the look of them took me back.

pumpkin oatmeal cookies

The oatmeal raisin cookies that I recall eating didn’t have pumpkin in them but it makes a delicious addition. The pumpkin adds a great flavour dimension and as you can guess, pumpkin is a natural with the spice blend.

If you have premixed pumpkin pie spice on hand feel free to replace the spices called for in this recipe with your blend (a total of 3 1/2 tsp.). Also, I chose just to add chocolate chips and dried cranberries but you can add any mixture of extras that you’d like (pumpkin seeds, sunflower seeds, chopped dates, almonds or walnuts.)

pumpkin oatmeal cookies

Pumpkin Oatmeal Cookie Recipe

Slightly adapted from Sally’s Baking Addiction

  • 2 cups + 2 Tbsp. flour, spooned in
  • 1 1/2 cups old-fashioned rolled oats
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • ¼ tsp. nutmeg
  • ¼ tsp. allspice
  • 1/2 tsp. salt
  • 1 cup butter, melted
  • 1/4 cup Crosby’s Fancy Molasses
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 egg yolk
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla
  • ¾ cup chocolate chips
  • ¾ cup dried cranberries

Directions:

  1. Preheat oven to 350 F.
  2. In a large bowl, whisk flour, rolled oats, baking soda, spices, and salt.
  3. In a medium bowl whisk the melted butter with molasses, brown sugar, and white sugar. Whisk in the egg yolk then the pumpkin and vanilla. Mix until well combined.
  4. Add pumpkin mixture to bowl of dry ingredients and stir until combined. Stir in chocolate chips and cranberries. (You will have a thick, sticky dough.)
  5. Drop dough by the spoonful (2-3 Tbsp.) onto a parchment-lined baking sheet and spread it a bit with the back of the spoon.
  6. Bake for about 15 minutes or until cookies feel set in the centre.
  7. This is a soft cookie. If you’d like them a bit firmer bake them longer.

pumpkin oatmeal cookies

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Pumpkin Molasses Cookies

Servings: 24-30 serving(s)

Prep time: 10 minutes

Total time: 34 minutes

Cooking time: 24 minutes

Take me to the recipe

 

pumpkin molasses cookies

Last week we lit our fireplace, which I consider a sure sign that fall has arrived. It wasn’t even fall yet of course, it just felt like fall and it was just a small fire, enough to chase the dampness and draw us all into the living room.

It just so happened that I started baking with pumpkin last week too. Another sure sign of fall. There’s nothing like chilly mornings and cold floors underfoot to get you thinking about warm spices and fall flavours.

molasses pumpkin cookies
Molasses and pumpkin make a lovely pair, which drew me to this pumpkin molasses cookie recipe.

Don’t be deceived by this cookie’s sugar coated crackly appearance. Thanks to the addition of pumpkin puree these cookies have a lovely soft cake-like texture. They’re not chewy like traditional molasses crackle cookies. But now that it’s fall the texture is almost comforting, reminiscent of gingerbread cake.  (As one reader, Sarah, put it, “These cookies are so good! Its like mini gingerbread cakes.”)

pumpkin spice molasses cookies

Pumpkin Molasses cookies would be delicious sandwiched with a light buttercream frosting. Scent the frosting with a little coffee and the cookies become Pumpkin Spice Latte cookies.

Pumpkin Molasses Cookie Recipe

Adapted from My Baking Addiction

  • ½ cup butter, softened
  • 1 cup light brown sugar
  • 1/4 cup Crosby’s Fancy Molasses
  • 1/2 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 egg
  • 2 1/3 cups flour
  • 2 tsp baking soda
  • 1/2 tsp. salt
  • 2 tsp. cinnamon
  • 1 ½ tsp. ginger
  • ½ tsp. cloves or nutmeg
  • 1/2 cup sugar, for rolling
  1. In a large bowl cream butter and sugar. Blend in molasses then pumpkin. Mix well and whisk in egg.
  2. In another bowl combine flour, baking soda, salt and spices.
  3. Stir flour mixture in the pumpkin mixture and mix until well combined.
  4. Scoop dough by the tablespoon and form into balls. Roll balls in sugar to coat.
  5. Place on parchment lined baking sheet and bake at 350 F  for 10-12 minutes until set.

 

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Annemarie’s Chewy Molasses Chocolate Chip Cookies

Servings: 3 1/2 dozen serving(s)

Prep time: 15 minutes

Total time: 25 minutes

Cooking time: 10 minutes

Take me to the recipe

chewy molasses chocolate chip cookies
If you’re a fan of chocolate chip cookies made with brown sugar then this recipe is for you.
It’s a classic chocolate chip cookie made rich, delicious and extra flavourful with molasses. There is no brown sugar in the recipe but the texture is characteristic of a good brown sugar cookie — All that flavour that you just can’t get from plain white sugar.
The recipe came from a reader who adapted an old Crosby’s recipe for quick ginger cookies into what has become her favourite chocolate chip cookie recipe.
chewy molasses chocolate chip cookies
I’d have to agree.
Stripped of spices and deliciously overwhelmed by chocolate chips these soft chewy cookies remind me that a classic chocolate chip cookie is still a great baking marvel.
Some of this batch will get tucked into a care parcel for my son who is off at camp for two weeks, living in a tent and canoeing all over Southwestern New Brunswick. I’m thinking they’d be yummy with campfire-toasted marshmallows.
chewy molasses chocolate chip cookies
If you prefer your chocolate chip cookies to be a little thicker and slightly cake like then reduce the molasses to ¼ cup.
I’ll give you free reign on the chocolate chips. Annemarie adds 2 full cups but I used 1 1/3 cups in this batch. I also baked them as drop cookies.

Anne Marie’s Chewy Molasses Chocolate Chip Cookie Recipe

Makes about 3 1/2 dozen
Ingredients:

  • ¾ cup butter, softened
  • 1 cup white sugar
  • 1 egg, room temperature
  • 1 tsp. vanilla
  • 1/2  cup Crosby’s Fancy Molasses
  • 2 ¼ cups flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4  tsp. salt
  • 1-2 cups chocolate chips (you decide!)

Directions:

  1. Cream butter then add sugar, egg, vanilla and molasses. Add dry ingredients. Mix well. Stir in chocolate chips.
  2. Drop by teaspoonful onto a parchment lined cookie sheet or make into small balls, roll in white sugar and press down with fork.
  3. Bake at 375°F for 8 to 10 minutes.

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Gingerbread Coconut Thumbprint Cookies are gorgeous and delicious

Servings: 24 serving(s)

Prep time: 20 minutes

Total time: 44 minutes

Cooking time: 24 minutes

Take me to the recipe

molasses coconut thumbprint cookies

If ever there was a glamorous cookie then this is it. Gingerbread coconut thumbprint cookies are gorgeous, but down to earth in a “I’m a humble molasses cookie” kind of way.

Rolled in coconut and filled with glossy blueberry jelly (or raspberry jam) these cookies have a compelling flavour-texture combo too.

gingerbread coconut thumbprint cookies

We’re in the thick of jam and jelly season, the thought of which takes me back to my childhood. I grew up in a house where jars of jam and jelly were cooling on the counter pretty much from July to October as mom cooked her way through summer and fall fruit. Everything got packed away in the cold room but a bowl of the jam or jelly foam skimmed off the top was always left on the counter for us to spread on toast or stir into yogurt.

The stash of jam would last us most of the year. Most was used on toast but sometimes mom would bake thumbprint cookies, or use a jar to fill a layer cake. Sometimes we’d spoon it over ice cream.

gingerbread coconut thumbprint cookies

As you can see, there is nothing prettier than a cookie filled with jam or jelly. It’s an effortless way to fancy things up. Feel free to fill these cookies with whatever jam or preserves you have on hand.

Gingerbread Coconut Thumbprint cookies with Blueberry Jelly Recipe

Slightly adapted from Eating Well

Ingredients

  • 2 cups flour, spooned in
  • 1 cup whole-wheat pastry flour or regular whole wheat flour, spooned in
  • 1 Tbsp. ground cinnamon
  • 1 1/2 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/3 cup oil
  • ¼ cup butter, softened
  • 2/3 cup packed dark brown sugar
  • 1/2 cup Crosby’s Fancy Molasses
  • 1 egg
  • Finely grated zest of 1 orange, lemon or lime
  • 2/3 cup unsweetened desiccated coconut (medium)
  • 1/2 cup blueberry jelly or any jam or preserves

Directions:

  1. Preheat to 350°F. Line a large baking sheet with parchment paper.
  2. Whisk flours, spices, baking powder, and salt in a medium bowl.
  3. In a large bowl beat oil, butter, brown sugar, molasses, egg and citrus zest until well blended.
  4. Beat half the flour mixture into the wet ingredients  then beat in the remaining flour mixture until just incorporated. Let the dough stand for 5 minutes.
  5. Roll dough into 1 ½” balls (about 1 Tbsp. of dough per ball).
  6. Place coconut in a shallow bowl and roll each ball in the coconut.
  7. Place about 1 1/2 inches apart on a prepared baking sheet. Press a well into the center of each cookie with a thumb and fill with a scant 1/2 tsp. jelly.
  8. Bake the cookies until set, about 8 to 12 minutes.
  9. Let cool slightly before removing to a wire rack.

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Giant Ginger Cookies for summer picnics

Servings: 18 serving(s)

Prep time: 20 minutes

Total time: 35 minutes

Cooking time: 15 minutes

Take me to the recipe

Giant ginger cookies are crunchy and chewy, the perfect crinkle top molasses cookie.

Giant ginger cookies are crunchy and chewy, the perfect crinkle-top molasses cookie.

I baked giant ginger cookies during a virtual heat wave and I didn’t mind at all. That’s how good they are. My kitchen was like a sauna as I put pan after pan in the oven.

Loaded with ground ginger (That 1 Tbsp. isn’t a typo) they’re flavourful and they have the most delicious texture. Plus they’re very pretty with that little extra sugar sprinkled on top.

I never make jumbo cookies so eating one of these made me feel like I had just come back from the fair with one of those giant twirled lolly pops. And I actually made the cookies smaller than the original recipe calls for.

Giant ginger cookies are crunchy and chewy, the perfect crinkle top molasses cookie.

If you’re looking for good picnic cookies I’d go for these. There’s nothing gooey in them to melt and one per person is enough.

Giant Ginger Cookie Recipe

Slightly adapted from Martha Stewart

Makes 18 giant cookies

Ingredients:

  • 2 1/2 cups flour, spooned in
  • 2 1/4 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ginger (ground)
  • 1/2 teaspoon allspice
  • 3/4 cup butter, room temperature
  • 1/2 cup packed light-brown sugar
  • 1/2 cup sugar, plus 1/3 cup for coating
  • 6 tablespoons Crosby’s Fancy Molasses (1/4 cup + 2 Tbsp.)
  • 1 large egg

Directions:

  1. In a medium bowl, whisk together flour, baking soda, salt and spices.In a large bowl cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy.
  2. Beat in molasses and egg.
  3. Gradually stir in flour mixture until just combined. Flatten into a disk, wrap in plastic, and freeze for 20 minutes.
  4. Preheat oven to 350 F
  5. Divide dough into 18 balls. Place remaining 1/3 cup granulated sugar in a bowl. Roll balls in sugar to coat; place at least 4 inches apart on prepared baking sheets (I had about 6 cookies per sheet). Using the bottom of a glass, flatten into 3-inch rounds. Sprinkle with sugar remaining in bowl.
  6. Bake until brown, 12 to 15 minutes.
  7. Cool on a wire rack.

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Marshlands Inn Gingersnap Cookies – a molasses cookie with personality

Servings: 60 serving(s)

Prep time: 15 minutes

Total time: 75 minutes

Cooking time: 60 minutes

Take me to the recipe

Marshlands Inn gingersnaps

Gingersnaps cookies are meant to snap.

That’s how they got their name. It’s what gives them a pleasing crunch and makes them great for dipping in tea and hot chocolate.

 

Some of the best gingersnap recipes are really old, from the days when baked goods were less sweet and sweet treats in general (on the East Coast anyway) had a simple beauty. 

Marshlands Inn gingersnaps

When I was growing up my mom and dad spent many years carting my older siblings back and forth to Mount Alison University in Sackville, New Brunswick. Sometimes they’d need to stay overnight so would book into the Marshlands Inn, a storied bed and breakfast that was known for its gracious hospitality and food. In particular it was the Marshlands gingersnaps that became famous in our house. Mom said that in the evenings they were always treated to crispy-thin gingersnaps and hot cocoa in the library.

 

Marshlands Inn Gingersnaps

Marshlands gingersnaps are ice-box cookies, meaning you mix them up, roll them into logs and leave them in the fridge or freezer until you’re ready to bake them. They’re the ultimate in convenience food — when you’re craving cookies you just slice and bake.

 

Marshlands Inn Gingersnap Recipe

Makes about 5 dozen cookies (makes a half batch of the original recipe)

 Ingredients:

  • 1/2 cup butter, melted (the original recipe called for chicken fat)
  • 1/4 cup sugar
  • 3/4 cup molasses
  • 2 1/2 cups flour (just enough to make a soft dough that will hold its shape)
  • 1 heaping tsp baking soda
  • 1/4 tsp salt
  • 1 heaping tsp ginger

Instructions:

  1. Add sugar to the melted butter. Stir in molasses.
  2. Sift flour, baking soda, salt and ginger into the wet ingredients.
  3. Blend into a soft but not sticky dough. Shape into a log, wrap and chill for a few hours.
  4. When ready to bake, preheat oven to 350 F, slice as thin as possible, place on a parchment-lined baking sheet and bake 8-10 minutes.

Watch closely so the edges don’t brown too much.

If you love cookies that snap! try our Classic Gingersnap Cookies or our Chocolate Gingersnaps

choc gingersnapsGingersnap cookie stacks

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Sandra’s Really Good Molasses Cookies with candied ginger and balsamic vinegar

Servings: 24 serving(s)

Prep time: 15 minutes

Total time: 35 minutes

Cooking time: 20 minutes

Take me to the recipe

really good molasses cookies with candied ginger and balsamic vinegar

If you’re a chewy cookie fan this recipe is for you. Ditto if you love ginger.

This is a recipe from my friend Sandra who called the cookies “Really Good Molasses Cookies” because that’s what they’re called on her hand-written recipe card.

Plus, they are really good molasses cookies. Chewy, with that lovely crackled top.

really good molasses cookies with candied ginger and balsamic vinegar

That’s the great thing about hand-me-down recipes. Unlike hand-me-down clothes (such as the ones that I grew up wearing from my older sisters and cousins), recipes that have been passed along from family and friends are always favourites and welcome additions to your recipe box.

My horrible hand-me-down clothes are chronicled in my annual school photos. They weren’t old enough to be cool or vintage and weren’t current enough to be made of natural fibres, so there I sit in my school photos with the tacky landscape background in scratchy polyester pantsuits.

But back to the cookies…

really good molasses cookies with candied ginger and balsamic vinegar

 

Adding balsamic vinegar to molasses cookies was my mom’s idea. She discovered a balsamic cookie recipe years ago and we have been enjoying it ever since in her molasses-meets-Italy cookies that I’ll feature one of these days.

Sandra’s Really Good Molasses Cookie Recipe

Ingredients:

  •  2 cups sugar (plus more for rolling)
  • 1 cup butter
  • 1/2 cup Crosby’s Fancy Molasses
  • 2 eggs
  • 1 Tbsp. balsamic vinegar
  • 2 1/2 cups all-purpose flour
  • 1 cup whole wheat pastry flour
  • 2 tsp baking soda
  • 2 tsp ginger
  • 1 tsp cloves
  • 1 tsp cinnamon
  • ½ tsp. cardamom
  • 1/3 cup chopped candied ginger

Method:

  1. In a large bowl cream sugar and butter until fluffy.
  2. Add eggs one at a time, mixing well after each addition.
  3. Mix in molasses and balsamic vinegar.
  4. In another bowl, whisk dry ingredients.
  5. Add dry ingredients to creamed mixture about a cup at a time, mixing well. Stir in candied ginger.
  6. Form into 11/2″ balls. Roll in sugar.
  7. Place on parchment lined cookie sheet 2″ apart. Bake at 350 degrees for about 10 minutes.  (They puff up in the oven, but flatten as they cool.)

Tip: No need to use whole wheat pastry flour if you don’t have any on hand. The original recipe called for all-purpose flour only.

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Orange Spice Crackle Cookies

Servings: 36 serving(s)

Prep time: 15 minutes

Total time: 25 minutes

Cooking time: 10 minutes

Take me to the recipe

Don’t be deceived by appearances. Although these cookies look humble they’re full of flavour and texture – the perfect treat to share with friends.

orange spice crackle cookies with a lovely crinkle top

If you had to choose your all-time favourite cookie, could you do it? Could you narrow down your choices so that one and only one cookie emerged as the favourite?

These orange spice crackle cookies are definitely on my short list and this is why:

The cookies are beautiful to look at:

The cookie sparkles with sugar crystals and the crackly top promises great texture. One of my colleagues calls this sort of recipe earthquake cookies because of the lovely crackled surface.

The cookies have great texture:

Crispy on the outside, chewy on the inside. Who could ask for more?

The cookies have comfort-food flavor, with a twist:

Ginger molasses cookies are comfort food for me. There the sort of cookies that my grandmother used to make. These have the ginger and molasses nostalgia with the zest of an orange to take the flavor in a new direction.

orange spice crackle cookies with a lovely crinkle top

With all of the cookies that I bring into the office for testing this is the recipe that got the most rave reviews.

Don’t be deceived by appearances. Although this cookie looks kind of humble it is full of flavour and texture surprises and is the perfect treat to share with friends.

orange spice crackle cookies with a lovely crinkle top

Orange Spice Crackle Cookies Recipe

Ingredients:

  •  3 cups flour, spooned in
  • 1 1/2 teaspoons baking soda
  • Grated zest of one orange (optional)
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoon ginger
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 1 egg
  • 1/2 cup Crosby’s Fancy Molasses
  • 1 teaspoon vanilla
  • Sugar for rolling

Instructions:

  1. Preheat oven to 375 F.
  2. In a medium bowl combine flour, spices, baking soda and orange zest.
  3. In a large bowl cream together butter and sugar. Add egg, molasses and vanilla.
  4. Stir in dry ingredients and mix until combined.
  5. Form into 1 ½” balls and roll in sugar.
  6. Bake for 8-10 minutes or until set.

One more thing…

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Here’s to eating well, everyday,

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Crispy Chocolate Gingersnaps

Servings: 24 serving(s)

Prep time: 35 minutes

Total time: 60 minutes

Cooking time: 25 minutes

Take me to the recipe

Crispy Chocolate Gingersnaps studded with crystalized ginger
Crispy cookie lovers this is for you…

Winter has arrived again in Southern New Brunswick. Other places, too, I know, but since here is where I’m shoveling …

We enjoyed a real old fashioned snow storm on Sunday followed but two more storms. School was cancelled yesterday and today, and messy weather forecasted for tomorrow.

My kids have taken to jumping off the garage roof into the huge snow piles. It’s strictly forbidden of course but I did the same when I was their age so I’m having trouble policing it. And truth be told, I’d really like to jump off the roof into those mountains of snow myself.

Crispy Chocolate Gingersnaps studded with crystalized ginger

On these snowy evening I have been filling the house with the smell of cookies baking.  These chocolate gingersnaps are my latest discovery.

Made as icebox cookies they’re crispy wafers studded with crystalized ginger. You can store the dough in the fridge or freezer and bake them on a whim.

To mix up the dough the method will seem unorthodox at first, since you toss everything together at once rather than creaming the butter and sugar and adding from there. The dough will seem impossibly crumbly and bits of it might even fly around the kitchen as the beaters spin. But the dough will come together  and you’ll be able to shape it in a log and get on with the chilling and baking.

Crispy Chocolate Gingersnaps studded with crystalized ginger

Chocolate gingersnap Recipe

Adapted from From Away blog

Ingredients:

  • 1/2 cup granulated sugar
  • 1/2 cup icing sugar
  • 1 1/2 cups flour
  • 1/4 cup cornmeal or corn flour
  • 1/4 teaspoon baking soda
  • 1/4 cup unsweetened cocoa powder
  • 1 cup cold butter, cut into pieces
  • ¼ cup Crosby’s Fancy Molasses
  • 1 teaspoon vanilla extract
  • ¼ cup candied ginger

Instructions:

  1. In a large bowl combine flour, both sugars, baking soda, cornmeal, and cocoa powder.
  2. With the beaters on low add vanilla and butter. Pour in molasses.
  3. Mix until the dough comes together (it will seem very crumbly at first).  Stir in candied ginger.
  4. Form dough into a log, wrap in plastic and refrigerate for at least an hour.
  5. Preheat oven to 325.
  6. Cut dough into 1/4“ slices and place on a parchment lined cookies sheet.
  7. Bake 10-12 minutes. Cool on the baking sheet.

One more thing…

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Spicy gingersnaps for your Valentine

Servings: 36 serving(s)

Prep time: 90 minutes

Total time: 126 minutes

Cooking time: 36 minutes

Take me to the recipe

Crispy and spicy gingersnaps
Next to the homemade Valentines that my kids draw for me, I think that edible homemade Valentines are the best. Made from little cookies or cakes, these special treats are charming and sweet.

My kids, on the other hand, are so accustomed to homemade treats that heart-shaped cookies on Valentine’s Day are about as exciting as soda crackers. It’s the bought stuff they consider special. That’s why I tucked Caramilk bars under their pillows this morning.

Crispy and spicy gingersnaps

Classic gingersnaps are one of my favourite cookies and simple or not I consider them special. Cut into fun shapes they’re a delight to nibble. This recipe has a good amount of spice and the cookies bake up crispy. They can be dressed up with frosting or served just as they are. They’re the perfect cookie for dunking.

Happy Valentine’s Day!

Spicy gingersnaps for your Valentine Recipe

Adapted slightly from Martha Stewart

Ingredients:

  • 2 ½ – 3 cups flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • ½ cup butter, room temperature
  • ½ cup packed dark-brown sugar
  • 1/2 Tbs. ground ginger
  • ½ Tbsp. ground cinnamon
  • 1/2 teaspoon ground cloves
  • ½ tsp. salt
  • ¼ tsp. freshly ground pepper
  • 1 egg
  • 1 tsp. vanilla
  • ½ cup Crosby’s Fancy Molasses

Instructions:

  1. Sift 2 1/2 cups of the flour, baking soda, and baking powder into a bowl.
  2. Beat butter and brown sugar until fluffy. Mix in spices, salt and pepper, then egg, vanilla and molasses.
  3. Add flour mixture, and mix until combined.
  4. Slowly add remaining ½ cup of flour until dough starts to feel stiff (you may have up to ¼ cup leftover).
  5. Wrap dough in plastic wrap and refrigerate for at least 1 hour.
  6. Preheat oven to 350 F. Line baking sheets with parchment.
  7. Roll out dough on a lightly floured surface to a 1/8-inch thickness. Cut out cookies in desired shapes and transfer to baking sheets.
  8. Bake 10-12 minutes (you want them to be crisp but not dark)
  9. Transfer cookies to wire racks, and let cool completely.

Crispy and spicy gingersnaps

 

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. The sign-up form is on the top right hand side of this page. We’d love to send you our monthly email too. Our Making Life Delicious newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

Here’s to eating well, everyday,

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Classic German spice cookies – the beguiling Pfeffernusse

 Pfeffernusse German spice cookies

 

 

I’m beginning to think that there are two Christmas cookie camps: there’s the very sweet, sometimes gooey, chocolate-usually-included camp and there is the often spicy, been-around-for-hundreds-of-years, goo-less camp.

A simplified view, I know, but the idea of special Christmas cookies covers the gamut.

For me, simple is beautiful. I love traditional cookies with complex flavours and pleasing textures, exotic spices and no food colouring.

Pfeffernusse German spice cookies

 

I eat more than my fair share of chocolates over the Holidays and I won’t turn my nose up at gooey sweets but when push comes to shove it’s the unassuming cookie on the tray that catches my eye.

Take these Pfeffernusse for example. These German Spice Cookies of my childhood are a humble-seeming biscuit that didn’t really catch my eye until I was in my 20s.

I have no German roots but my mom is an adventurous baker and was always drawn to European treats. I grew up eating Saint Lucia buns on December 13, Lebkuchen decorated with candied angelica and Vienna crescents rich with ground nuts. We devoured cardamom gingersnaps, Linzer cookies and pfeffernusse alongside shortbreads and Aunt Mary’s sugar cookies.

Pfeffernusse German spice cookies

 

This isn’t the exact recipe I grew up with though. Since pfeffernusse translates to “peppernuts” I was wondering about the “nut” bit. My recipe has lots of ground pepper but no nuts so I went hunting for other recipes and came across this version, complete with ground almonds, citrus zest and rolled in spiced icing sugar.

Slightly chewy and very aromatic these cookies became a new family favourite, especially for my 13-year-old who also has a fondness for Timbits.

 

German spice cookies – Pfeffernusse

Adapted from Chow.com

 For the cookies:

  • 3 cups flour (I used 1 cup whole wheat pastry flour and two cups of white flour)
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground allspice
  • 1/4 tsp. freshly ground black pepper
  • 1/2 tsp. salt
  • 1/2 cup ground almonds
  • ½ cup butter, at room temperature
  • 2 tsp. packed finely grated lemon zest (from about 2 medium lemons)
  • 2 tsp. packed finely grated orange zest (from 1 medium orange)
  • 1 cup packed dark brown sugar
  • 1 large egg
  • 3/4 cup Crosby’s Fancy Molasses

For the spiced sugar:

  • 1 cup icing sugar
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground allspice

Directions:

For the cookies:

  1. In a medium bowl whisk together dry ingredients (flour through almonds).
  2. In a large bowl beat together the butter and lemon and orange zest. Add the brown sugar in three batches and mix until well combined.
  3. Beat in the egg then the molasses.
  4. Add the flour mixture in three additions, mixing until just combined.
  5. Cover and refrigerate the dough until firm, at least 1 hour.
  6. Roll the dough into one inch balls and place on a parchment lined cookie sheet (at least an inch apart).
  7. Bake at 350 F for about 12 minutes. (Don’t let the bottoms get too dark).
  8. Let them cool a bit then drop warm cookies into the spiced icing sugar and cool on a rack.

For the spiced sugar mixture

While the cookies are baking, sift all ingredients together into a large bowl; set aside.

To freeze, don’t roll them in the sugar mixture until they’re thawed and ready to eat.

Do you have favourite Holiday recipes that you make year after year? I’d love to hear all about them.

One more thing…

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. The sign-up form is on the top left hand side of this page. We’d love to send you our monthly newsletter too. Our Making Life Delicious newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

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 German spice cookies pfeffernusse