Ginger Cookies


Can you really call it the holiday season if the smell of ginger isn’t filling your kitchen?

Last year, I gave you a recipe for my gingerbread cookies — cookies that I bake every holiday season without fail. They’ll be making another appearance in my kitchen within the next couple of weeks without a doubt.


I like these ginger cookies because they come out looking cracked and rustic, with a nice dusting of sugar on top. They have slightly crisp edges and are delightfully soft in the middle.


I’ve found that a lot of ginger cookies don’t have much of a ginger taste to them. I upped the ante with these guys, including both ground ginger and chopped candied ginger. You’ll know you’re eating a ginger cookie, but the taste isn’t overwhelming.


Ginger cookies for everyone!


Ginger Cookies:
Makes 3 1/2 – 4 dozen cookies


  • 1 cup sugar
  • 1 cup unsalted butter, room temperature
  • 1/4 cup molasses (dark)
  • 1 egg
  • 2 1/4 cups all-purpose flour
  • 1 1/2 tsp. baking soda
  • 2 tbsp. ground ginger
  • 2 tsp. diced candied ginger
  • 1 tsp. ground cinnamon
  • 1/4 tsp. salt
  • Sugar, for dipping


  1. Mix sugar, shortening, molasses and egg together in a bowl. Stir in flour, baking soda, both gingers, cinnamon and salt. Wrap dough in plastic and refrigerate for at least 1 hour.
  2. Preheat oven to 350°F. Shape dough by rounded teaspoonfuls into balls and dip the tops in sugar. Place ginger dough balls, sugar side up on a parchment lined baking sheet, a couple of inches apart. Bake until edges are set (centres will be soft), about 10-12 minutes. Cool slightly on baking sheet, then transfer to a wire rack to cool completely.

Soft Apple-Spice Oatmeal Cookies


Not that you need it, but you now have my permission to eat cookies for breakfast.

Specifically, these cookies filled with old-fashioned oats, chunks of apple, walnuts and a sweet blend of cinnamon and nutmeg.

I bake in a dress and slippers, whatcha gonna do about it?

I bake in a dress and slippers, whatcha gonna do about it?

Just as comforting as a warm bowl of oatmeal in cookie form, making them perfect for breakfast or with an afternoon cup of tea (apple candle pictured above encouraged but not required ;))


These cookies couldn’t be easier to make. They took no time at all and filled my kitchen with such a wonderful autumnal smell. My dog helped me out by eating some of the apple peel. Baking is a family affair.


Go forth and bake. I just took care of your breakfast for the next few days 🙂

Soft Apple-Spice Oatmeal Cookies:
Makes about 40 cookies


  • 3/4 cup unsalted butter, softened
  • 1/2 cup sugar
  • 3/4 cup packed light brown sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2 cups old-fashioned oats
  • 1 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1 tsp. baking soda
  • 1 1/2 cups all-purpose flour
  • 2 Granny Smith apples, peeled, cored and chopped
  • 1 cup chopped walnuts


  1. Preheat oven to 350°F.
  2. Beat butter and both sugars until combined. Add in eggs and vanilla and beat again to combine.
  3. Add oats, cinnamon, nutmeg, baking soda, and flour and mix until combined. Stir in the apples and walnuts.
  4. Scoop tablespoon-sized balls onto parchment-lined baking sheets. Bake for 13-15 minutes. Allow to cool on baking sheet for a couple of minutes, then transfer to rack to cool completely.


Toffee Bit Cookies with Chocolate Drizzle


A few weeks ago, I was out running errands and bought this bag of toffee bits. Because I’m weird and why not?!


I had no plans to actually do anything with them, it was one of those “on a whim” purchases that I didn’t think through but the baker in me thought would be a good idea.

IMG_0145It was.


These cookies are delightfully soft and chewy with a little crunch from the toffee bits and some melted chocolate drizzled on top to give a contrast to the colour of the cookies/toffee bits.


I’m sending packages of these to my sister at college and a couple of other friends scattered around the country and I can’t wait for them to try them. There’s nothing better than getting letters or packages in the mail (except maybe surprise flowers showing up on your doorstep ;)) and when the packages include cookies, it’s a winner.


Toffee Bit Cookies with Chocolate Drizzle:
Makes 35 large cookies (size 30 cookie scoop)


  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup sugar
  • 1 1/2 cups packed brown sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1 tsp. baking soda
  • 2 tsp. hot water
  • 1/2 tsp. cream of tartar
  • 1/2 tsp. salt
  • 3 cups all-purpose flour
  • 1 cup toffee bits
  • 1 cup chocolate chips, for drizzling


  1. Preheat oven to 350°F.
  2. Cream together the butter and both sugars until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Dissolve baking soda in hot water and add to batter, along with the cream of tartar and salt. Stir in the flour until just incorporated, then stir in the toffee bits.
  3. Scoop batter onto parchment lined baking sheet and bake for 10 minutes, until edges are nicely browned. Transfer to a wire rack to cool.
  4. Once cookies are cool, melt the chocolate and drizzle over the cookies.