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

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 Cookies

Ingredients:

  •  2 cups sugar (plus more for rolling)
  • 1 cup butter
  • 1/2 cup Grandma 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.

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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Crispy Chocolate Gingersnaps

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 gingersnaps

Adapted from From Away blog

  • 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 Grandma Fancy Molasses
  • 1 teaspoon vanilla extract
  • ¼ cup candied ginger
  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…

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,

Bridget signature

 

Guinness gingerbread cupcakes with Baily’s glaze

Guinness gingerbread cupcakes with candied ginger and Baily's Irish Cream glaze

For as long as I can remember we had candied ginger in our house. It was a favourite of my mom’s so was always in the cupboard alongside the candied peel, cherries and angelica. As a child I thought its dry sugary coating made it seem like some sort of exotic candy from long ago.

candied ginger for giingerbread cupcakes

 

Candied ginger is delicious dipped in dark chocolate and is pretty when diced and sprinkled on cakes but when tucked into baked goods (like these gingerbread cupcakes) it gives an unexpected hit of chewy sweet heat.

 

Guinness gingerbread cupcakes with candied ginger and Baily's Irish Cream glaze

 

That’s what makes these cupcakes a little special.

Served with or without the Baily’s glaze, they make a lovely dessert to top off a mid-March meal.

Guinness gingerbread cupcakes with Baily’s Irish Cream glaze

Makes 12

From Fine Cooking.com

  • 1/2 cup stout beer (Guinness)
  • 1/2 cup Grandma Fancy Molasses
  • 1/2 cup oil
  • 1/4 tsp. baking soda
  • 3/4 cup packed light brown sugar
  • 1-1/3 cups flour
  • 1-1/4 tsp. baking powder
  • 2 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/2 tsp. salt
  • 2 eggs
  • 1/2 cup finely minced candied ginger

For the frosting:

From Love Veggies and Yoga

  • 2 Tbsp Baily’s Irish Cream
  • ½ Tbsp soft butter
  • 1 to 1½ cups icing sugar
  • ½ tsp. vanilla

Make the cupcakes:

  1. Line a standard 12-cup muffin tin with cupcake liners.
  2. Bring the stout, molasses, and oil to a boil over medium-high heat.
  3. Remove from the heat and whisk in the baking soda until dissolved. (The mixture will foam up, then settle down.)
  4. Stir in the brown sugar, then let cool.
  5. Into a small bowl, sift together the flour, baking powder, ginger, cinnamon, cloves, and salt.
  6. Whisk the eggs into the stout mixture, then whisk in the flour mixture just until incorporated.
  7. Don’t over-mix.
  8. Gently stir in the minced candied ginger.
  9. Bake 22 to 24 minutes at 350 F.
  10. Let cool completely before glazing.

Make the frosting:

  1. Cream the butter with a tablespoon of icing sugar.
  2. Add the Baily’s and vanilla then continue with more icing sugar until you get a spreadable consistency that slowly runs off a spoon.
  3. Spread on cupcakes right to the edge so the extra dribbles down the side.

Guinness gingerbread cupcakes with candied ginger and Baily's Irish Creamglaze

If you’re a fan of gingerbread you’ll love our gingerbread e-book full of timeless favourites. When you reach our gingerbread page just double-click the e-book to view or download. No e-reader required.