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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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

Take me to the recipe

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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One-Bowl Gingerbread Cake for a Crowd (+ video)

Servings: 18-20 serving(s)

Prep time: 15 minutes

Total time: 60 minutes

Cooking time: 45 minutes

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Gingerbread is best shared with friends. A one-bowl gingerbread recipe that makes a good sized cake is the easiest way to have more to go around.

There’s nothing better than a dessert recipe that can feed a crowd.

Not every recipe doubles well and sometimes making two of something is more effort than you have time for. That’s where a big-batch cake comes in handy. One bowl. On pan. One less thing to prep for a gathering.

  • gingerbread for a crowd: Beautifully spiced and with a texture that is just dense enough
    Gingerbread is best shared with friends. A one-bowl gingerbread recipe that makes a good sized cake is the easiest way to have more to go around.

A family favourite recipe…

I was given this recipe last month for a fundraiser that I was helping out with. It’s a family favourite of a woman I volunteer with, and she passed it out to 10 of us to bake for dessert for the fundraiser.

We had to deliver it sliced which meant I was able to taste a little sliver.

One-Bowl Gingerbread Cake for a Crowd has everything you love about a classic gingerbread. Beautifully spiced and with a texture that is just dense enough, this is the cake you want to make for your Christmas (or any other festive) gathering. Make it ahead if you have time since it only gets better with age. Serve it warm with cinnamon whipped cream or our Quick Coffee Toffee Sauce or Toasted Pecan Caramel Sauce.

Hard to believe, but in all my years of making gingerbread this is the first classic GB recipe I have ever made that calls for a 9”x 13” pan. This recipe can serve up to 20.

One-Bowl Gingerbread Cake for a Crowd Recipe

Ingredients:

  • 2 ½ cups flour
  • 2 tsp. cinnamon
  • 2 tsp. ginger
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • ½ cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup Crosby’s Fancy Molasses
  • 1 cup boiling water

Instructions:

  1. Preheat oven to 350 F and grease a 9” x 13” pan or line it with parchment paper.
  2. In a large bowl beat butter with sugar. Beat in eggs then molasses. Beat in water.
  3. Sprinkle over the flour, spices, baking soda and salt and beat until smooth.
  4. Pour into prepared pan and bake until a tester comes out with just a few moist crumbs attached, about 45 minutes to an hour.

Serve with cinnamon whipped cream.

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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.

 

Molasses Spice Crinkle Cookies 3 Ways

Servings: 24-30 serving(s)

Prep time: 10 minutes

Total time: 22 minutes

Cooking time: 12 minutes

Take me to the recipe

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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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

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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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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

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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.

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Here’s to eating well, everyday,

Bridget signature

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.

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 German spice cookies pfeffernusse

Chocolate Gingerbread Cut Out Cookies

Servings: 3 dozen serving(s)

Prep time: 15 minutes

Total time: 22 minutes

Cooking time: 7 minutes

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

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

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

chocolate gingerbread cut-out cookies

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

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

cookie painting

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

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

chocolate gingerbread cut-out cookies

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

chocolate gingerbread cut-out cookies

 

Chocolate gingerbread cut out cookies

From Food & Wine magazine

Ingredients:

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

Instructions:

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

This lovely dough is a cinch to mix and roll:

 Chocolate gingerbread cut-out cookies

Chocolate gingerbread cut-out cookies

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Gluten free pumpkin spice muffins with molasses and candied ginger

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

Take me to the recipe

Gluten free pumpkin spice muffins with molasses and candied ginger

I’m still finding my way in the gluten-free baking world but must say that it isn’t as intimidating as I once thought.

We were at friends’ for supper over the weekend and had our fill of very delicious gluten-free dishes. We enjoyed pizza with gluten-free dough, baked brie wrapped in gluten-free pastry a dairy-free chocolate cheese cake with a gluten-free crust.

No need to feel deprived in the gluten-free world.

gluten free pumpkin spice muffins with molasses and candied ginger

These muffins are my first bread-like, gluten-free adaptation of a standard recipe. It’s our yummy pumpkin spice muffin recipe made with an easy gluten-free four blend that I discovered in the great cookbook from Cybele Pascal :

The Alergen-Free Baker's Hanbook

Whether you simply can’t tolerate gluten, or if you’re just trying to consume less gluten, these muffins are a great way to get your bread fix in a homemade way.

Gluten free pumpkin spice muffins with molasses and candied ginger

Adapted from Daily Garnish. Makes 12 muffins.

Ingredients:

  • 1 1/2 cups of GF flour blend*
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. allspice
  • Pinch of ground cloves
  • 1/4 cup brown sugar
  • 2 eggs
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup Crosby’s Fancy Molasses
  • 1/2 cup cooking oil or melted butter
  • 1 tsp. vanilla
  • 1 cup chopped walnut pieces
  • 1/4 cup crystallized ginger, minced

*Gluten-free flour blend:

From Cybele Pascal’s The Alergen-Free Baker’s Handbook

  • 4 cups brown rice flour (extra fine)
  • 1 1/3 cups potato starch (not flour)
  • 2/3 cup tapioca starch (also called tapioca flour)

 Directions:

  1. Preheat the oven to 350 degrees.
  2. In a large bowl combine the dry ingredients (including brown sugar).
  3. In a medium bowl whisk the eggs with the pumpkin mixture then add the oil, molasses and vanilla.
  4. Gently fold the wet ingredients into the dry and stir until almost combined. Toss in the walnuts and ginger (reserving about 1 Tbs. of the ginger and 3 Tbsp. of the walnuts to sprinkle over top of the muffins before baking.)
  5. Gently fold the walnuts and ginger into the batter.
  6. Spoon batter into prepared muffin cups and bake for about 30 minutes (until a tester comes out clean).

 gluten free pumpkin spice muffins with molasses and candied ginger

 

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Pumpkin Spice Bread with Molasses and Ginger

Servings: 8-10 serving(s)

Prep time: 15 minutes

Total time: 55 minutes

Cooking time: 40 minutes

Take me to the recipe

 Pumpkin spice bread with ginger and molasses

 

My mom would sometimes put cloves, ginger and cinnamon in a little pot of water on the stove and simmer it all afternoon, sending the smell of gingerbread throughout the house.

It was often a way to get rid of other cooking smells but there is something about those smells that makes a cool house feel warmer.

It’s a good trick when you don’t have time to bake cookies or bread.

 

Pumpkin spice bread with ginger and molasses

But when you do have something spicy and sweet in the oven, or cooling on the counter, the house can feel so inviting and cozy.

That’s how I felt when this pumpkin spice bread with molasses was in the oven.

It’s a wholesome treat, makes a big loaf and is great for snacking. (I love it with homemade blueberry jelly.)

Pumpkin spice bread with ginger and molasses

Pumpkin Spice Bread with molasses and ginger

Adapted from Food52

  • 2 1/2 cups flour
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1 egg
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup brown sugar
  • 2 Tbsp. melted butter
  • 1/4 cup oil
  • 1/4 cup Crosby’s Fancy Molasses
  • 1/2 cup buttermilk
  • 1 Tbsp. grated fresh ginger (optional)
  • 1 tsp. vanilla

Topping:

  • 1 tsp. turbinado sugar
  • 1 tsp. cinnamon

Directions:

  1. Preheat the oven to 350 degrees.
  2. Butter and flour a 9″ x 5″ loaf pan or line it with parchment paper.
  3. In a large bowl, combine the flour, baking soda, baking powder, salt, cinnamon, ground ginger, and nutmeg.
  4. In another bowl, whisk together the egg, pumpkin, brown sugar, butter, oil, molasses, and buttermilk. Add the fresh ginger (if using) and vanilla.
  5. Make a well in the dry mixture and pour in the wet ingredients.
  6. Stir gently until just combined.
  7. Scrape the batter into the prepared loaf pan.
  8. In a small bowl, mix the turbinado sugar with the remaining teaspoon of cinnamon and sprinkle over the top of the batter.
  9. Bake 40-50 minutes, or until a toothpick comes out clean.
  10. Let cool in the pan for about 10 minutes, then remove to a wire rack to cool completely.

 

If you’re craving a house that smells of cinnamon and ginger try our delicious apple gingerbread.

Apple gingerbread

 

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

Double ginger molasses ice cream and memories of the ice cream truck

 Double Ginger molasses ice cream with powdered and crystalized ginger

My earliest ice cream memories are of the sound of the bell on the ice cream truck.

I remember the thrill and anticipation.

But I don’t remember the actual ice cream truck. And I have no memories of actually buying an ice cream at the side of the road.

It all makes me wonder if there really was an ice cream truck in my neighbourhood. It makes me wonder if my older brothers and sisters were teasing me and my twin brother when they’d tell us they heard the bell and send us running to the end of the driveway.

Double ginger molasses ice cream with powdered and crystalized ginger

My next ice cream memories are of eating Dairy Queen Dilly Bars. I remember the swirl of the chocolate coating the feel of the first bite to crack through it. I can still picture drips of vanilla ice cream dribbling down the stick and I remember thinking it was a poor design to have that much ice cream balanced on one little stick.

I remember Neopolitan ice cream in a carton at my birthday parties. And I remember serving myself butterscotch ripple ice cream, searching out the veins of butterscotch.

I have vivid memories of Ben and Bill’s Chocolate Emporium in Bar Harbor Maine and their homemade ginger ice cream (oh so creamy and studded with crystalized ginger). I used to order it in a dish so no dribbles would be lost as my husband and I roamed the streets of that pretty town.

And now I bring you to a brand new ice cream memory, my mom’s ginger molasses ice cream. Finally, after 14 years, I’m eating homemade ginger ice cream again, and I’m pretty excited about it.

 

Double ginger molasses ice cream with powdered and crystalized ginger

 

Ginger molasses ice cream

  • 3 cups 35% cream
  • 1 cup 2% milk
  • 3 egg yolks
  • 1 cup Crosby’s Fancy Molasses
  • 1 tsp. powdered ginger
  • ½ cup crystalized ginger, finely chopped
  1.  Bring 2 cups of the cream and the 1 cup of milk to a boil in a heavy saucepan.
  2. In another bowl whisk together egg yolks and molasses.
  3. Gradually whisk the hot cream mixture into the egg-molasses mixture.
  4. Return the mixture to the saucepan until the mixture thickens and leaves a path on the back of the spoon ( 185°F)
  5. Remove from heat, whisk in the powdered ginger and remaining 1 cup of cream.
  6. Place custard in fridge till well cooled. (Can be made 2 days ahead)
  7. Process custard in ice cream maker according to manufacturer’s instructions.
  8. Stir in candied ginger
  9. Freeze

Recipe adapted from our recipe for coffee molasses ice cream.

 

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 right 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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