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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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
  • 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.

 

6 Fail Proof Holiday Cookie Recipes

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6 fail proof cookies for your holiday cookie plate

Easy and festive recipes for the Holidays…

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

Everything you need in a Holiday cookie recipe:

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

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

Helpful Hint:

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

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

6 Fail Proof Holiday Cookie Recipes:

Pecan Toffee Bars

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

Pecan toffee bars

Whole Wheat Gingerbread Cookies

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

whole wheat gingerbread cut out cookies

Molasses Walnut Cookies

Snowball Cookies, Mexican Wedding Cookies, Russian Tea Cookies…

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

molasses walnut cookies

Chocolate Dipped Coconut Macaroons

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

Chewy Coconut Macaroons are Easy & Low Cal

Chocolate Chunk Gingerbread Cookies

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

Sparkly chocolate gingerbread cookies

Peanut Butter Molasses Cookies

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

festive peanut butter molasses cookies

 

 

Spicy gingersnaps for your Valentine

Servings: 36 serving(s)

Prep time: 90 minutes

Total time: 126 minutes

Cooking time: 36 minutes

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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

 

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Here’s to eating well, everyday,

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Cardamom scented gingersnaps

Servings: 6 dozen serving(s)

Prep time: 20 minutes

Total time: 26 minutes

Cooking time: 6 minutes

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Cardamom scented gingersnaps

Do you have any cookie recipes from your childhood that can transport you back in time?

This recipe does that for me. The smell of these cardamom scented gingersnaps baking makes me feel like I’m about five years old again, and nibbling one takes me back to the kitchen table, a few days after Christmas, drinking hot chocolate out of big red Christmas mugs.

Cardamom scented gingersnaps

The reason why I recall eating them after Christmas is because this is a giant recipe. I always cut it in half but my mom would make the full batch. That’s nine whopping cups of flour. She’d stay up half the night rolling, cutting and baking, and if it wasn’t for the fact that these are so delicious, she would never have bothered.

It’s the cardamom that does it. There is something about the scent of cardamom that makes me think it should have a place in history right alongside gold, frankincense and myrrh.

Cardamom gingerbread cut out cookies

There are no eggs in this recipe and it includes whipped cream. Don’t let that throw you off. The texture of the dough is lovely to work with and the crispiness of the cookie can’t be matched.

These cookies are lovely in their simplicity. Use your favourite cookie cutters and cut holes in the cookies before baking if you’d like to hang them on the tree.

 Cardamom gingerbread cut out cookies

Cardamom Scented Gingersnaps

Recipe can be halved

  • 1 ½ cup butter, room temperature
  • 1 cup Crosby’s Fancy Molasses
  • 2 cups sugar
  • 1 Tbsp. + 1 tsp. ground ginger
  • 1 Tbsp. + 1 tsp. cinnamon
  • 2 tsp. ground cloves
  • 1 ½ tsp. ground cardamom
  • 1 cup heavy cream, whipped to stiff peaks
  • 9 cups flour (lightly spooned in)
  • 1 Tbsp. baking soda
  1. Preheat oven to 400 F.
  2. Beat together butter and molasses.
  3. Beat in sugar and spices.
  4. With a wooden spoon fold in the whipped cream.
  5. Whisk together flour and baking soda then add to creamed mixture in three additions.
  6. Mix until just combined.
  7. Refrigerate for at least an hour, or overnight.
  8. Scrape dough onto a lightly floured surface, divide in half.
  9. On a very lightly floured surface roll to ¼” thickness. Cut into Holiday shapes.
  10. Bake on a parchment lined baking sheet for 5-6 minutes. Watch closely.

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

One more thing…

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Ginger Valentine Cookies with Buttercream and Raspberry Jam

Servings: 24 serving(s)

Prep time: 30 minutes

Total time: 40 minutes

Cooking time: 10 minutes

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Ginger Valentine cookies Homemade Valentine cookies say it all

When I was growing up Valentine’s Day was definitely a “food” holiday in our house and a very warming celebration in the freezing month of February. Mom would always pack some sort of Valentine treat in our lunches (usually included spicy cinnamon heart candy) and then at suppertime we’d have a Valentine layer cake with strawberry jam filling. Spices suit Valentine’s Day treats, and that’s why I love these ginger Valentine cookies.

Once-a-year cookies are the best.

A box of chocolates, heart-shaped or not, can’t really compare to a homemade treat.  When I was a kid, mom also made heart-shaped cookies for Valentine’s Day. Decorated with white frosting and red sprinkles they felt extra special.

Valentine-tray-enhanced

To this day my favourite cookie cutters are heart shaped. Old and new, fluted and straight, I use them for biscuits as often as I do for cookies. (And sometimes they come in handy when we’re making homemade Valentines.)

Cookie cutters

For these ginger Valentine cookies I just used my Christmas cookie recipe with the spices subdued a bit. What can I say? It’s such a delicious recipe that I can eat it all year long. (Have you tried ginger cookies with s’mores or dipped in chocolate fondu?)

Ginger Valentine Cookies Recipe

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

Instructions:

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

To bake:

  1. Preheat oven to 350 F.
  2. Roll dough on a lightly floured surface to ¼” to ½” thick and cut into shapes.
  3. Bake on a parchment lined baking sheet for 8-10 minutes.

For filling:

Butter frosting

  • 3 Tbsp soft butter
  • 1 1/2 cups icing sugar
  • 2-3 Tbsp milk or cream
  1. In a medium bowl cream the butter. Stir in 1/2 cup of the icing sugar and 1 Tbsp of the milk.
  2. Mix until creamy and gradually add the remaining icing sugar.
  3. Add more milk bit by bit to get a good spreading consistency.
  4. Sandwich cookies with frosting, or jam, or frosting and jam!

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Whole Wheat Gingerbread Cut Out Cookies

Servings: 3 dozen serving(s)

Prep time: 15 minutes

Total time: 25 minutes

Cooking time: 10 minutes

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

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

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

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

Whole wheat gingerbread cut out cookies

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

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

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

Whole Wheat Gingerbread Cut Out Cookies

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

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

Instructions:

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

To bake:

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

Simple icing:

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

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

 

Mix dough until blended well: 

Pat into two disks and chill:

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

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

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

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. We’d love to send you our monthly newsletter too. It includes cooking tips, menu ideas, featured recipes and more. Here’s the link to subscribe.