Old-fashioned Soft Ginger Molasses Cookies

These cookies are a trip down memory lane. The recipe came from my mother-in-law. And likely from her mother before her. I think it’s fair to say that they are a very longstanding family favourite.

Old Fashioned Ginger Molasses Cookies

  • 1 cup butter
  • 1 cup sugar
  • 1 cup fancy molasses
  • 3 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2-3 tsp of ground ginger
  • 1/2 tsp cinnamon
  1. Line a couple of cookie sheets with parchment or butter well.
  2. Beat together the butter, sugar, and molasses. Add the dry ingredients all at once. Mix to form dough.
  3. Roll into small balls and place on prepared baking sheets. Flatten with a fork.
  4. Bake at 325 deg F for about 10-12 minutes or until just starting to brown. Don’t overcook – they are supposed to be soft.
  5. Remove from the oven and allow to cool on wire racks.

cranberry, almond & rosemary crisps

These crisps are perfect served with cheese and chutney or jam. They pair well with savoury and sweet and are perfect on a charcuterie platter. You can make them in advance and store them in a tin – where they will stay fresh for at least a couple of weeks.

cranberry, almond, and rosemary crisps

  • 1 cup whole wheat flour
  • 1 cup unbleached all-purpose flour
  • 2 tsp baking soda
  • 3/4 tsp salt
  • 2 tbsp freshly squeezed lemon juice PLUS milk or milk subsitute to make 2 cups in total
  • 1/4 cup turbinado (or brown) sugar
  • 1/4 cup liquid honey
  • 1 cup dried cranberries
  • 1/2 cup natural, sliced almonds
  • 1/2 cup roasted sunflower seeds
  • 1/4 cup ground flax seed
  • 1 tbsp fresh rosemary, chopped (dried works too – use the same amount)
  1. Preheat oven to 375°F. Lightly grease 4 mini muffin pans
  2. Mix together the flours, baking soda and salt. Add the lemon juice & milk mixture, brown sugar and honey. Stir gently.

  3. Add dried cranberries, almonds, sunflower seeds, flax and rosemary – and stir gently until the batter comes together and is just mixed.
  4. Divide the batter between the pans evenly. Bake for about 25-30 minutes or until just browning and springy to touch. Remove from oven and let cool thoroughly, preferably overnight.

  5. When the bread is completely cooled, slice as thinly as possible with a very sharp knife. Lay the slices on parchment on baking sheets. Bake at 300°F for about 15 minutes, before flipping the slices over and returning to the oven for another 10 minutes. They should be golden brown and crispy.

  6. When cool – store in an airtight tin. Make approx 6-7 dozen.