Ginger Molasses Cookies

Ginger and Molasses Cookies
Ginger snaps, as the name suggests, are usually a spicy cookie with a nice crunchy texture. These ginger molasses cookies have that similar spicy flavor, but are super soft and have a much chewier texture. These are especially good warm out of the oven with a nice scoop of ice cream.
  • 2 cups flour
  • 1 tsp. baking soda
  • 1 tsp. ginger
  • 1 tsp. cinnamon
  • 1/2 tsp. cloves
  • 1/2 tsp. salt
  • 1 stick unsalted butter, at room temperature
  • 1 cup sugar, plus extra for rolling
  • 2 egg whites, at room temperature
  • 1/4 cup molassesginger molasses cookies


  1. Preheat oven to 350 degrees °F.
  2. In a medium bowl, mix all dry ingredients together and set aside.
  3. Using a mixer fitted with paddle attachment, cream butter and 1/2 cup of sugar on high speed until light and fluffy (about 5 minutes).
  4. Once the mix is fluffy, lower the mixer to a slow speed and add egg white. Mix until just incorporated.
  5. Once the egg white is incorporated, slowly add molasses until it is incorporated and the color of the entire mixture is an even brown color.
  6. Put mixer on a low speed and slowly add dry ingredients until just incorporated. Be careful not to over mix.
  7. Line a baking sheet with parchment paper, and put 1/3 cup of sugar in a small bowl.
  8. One dough is cooled, use a one tbs. ice cream scoop to form a ball.
  9. Rolls the ball in the bowl of sugar until full coated in sugar.
  10. Place balls 3 inches apart and with the back of a spoon squish the dough balls flat.
  11. Bake 13-15 minutes and allow to cool on baking sheet.Ginger and Molasses CookiesGinger and Molasses Cookiestake me home

Tips and Tricks – Cookie Dough

Tips and TricksTwo years ago I was obsessed with finding the perfect chocolate chip cookie. I made about 20 different variations of different recipes and finally came up with this Chocolate Chip Cookie. It was easy, delicious, and everything you needed to make these cookies was probably already in your baking cabinet.

But I have a confession to make…I lied. It was just a little white lie, but it was a lie. They were not the best chocolate chip cookies I had ever made. They were the second best. The best cookies I had ever made were the NY Times Chocolate Chip Cookies. But they high maintenance. You have to get cake flour and bread flour and they have to sit over night. Usually I want to just want to make the cookies and be done with them. (I am not very good at waiting). So, I made the decision 2 years ago to not go with this recipe…but now I am giving it to you.

NY Times Chocolate Chip Cookies

  • 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
  • 1 2/3 cups (8 1/2 ounces) bread flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 2 1/2 sticks (1 1/4 cups) unsalted butter
  • 1 1/4 cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons natural vanilla extract
  • 1 1/4 pounds chocolate chips (about 2 bags – I do 3/4 bag bittersweet and 3/4 a bag semi-sweet)
  • Sea salt

cookie doughDirections

  1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
  3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

This recipe is pretty great. And even better…it taught me something very important about cookies. Cookies can be great when you make the dough and then immediately put them into the oven. But, cookies are even better when you let the dough sit over night. It allows the flour to absorb the flavor of the other ingredients and just gives it that little something extra. So today’s first tip is…tips and tricks

I know it’s annoying…but it really works. And if you don’t want to make the whole batch, you can keep some of the dough and make them later. So the second tip is…Tip 2The best way to do it is to use an ice cream scoop with a spring action release. Form the balls of dough and then put them in the freezer, making sure they are tightly wrapped in saran wrap.

Cookie Doughtakemehome

Homemade Graham Crackers

Homemade Graham CrackersI have always had a good relationship with graham crackers. They have served me well as afternoon snacks – pairing well with peanut butter or nutella. They have worked wonders in various pie recipes like my Banoffee Pie. And of course they always exceeded expectations when paired with a toasted marshmallow and a slab of chocolate – the inspiration behind my S’mores Bars and Campfire Bars. But they were never something I thought of making from scratch. They were always something you just bought at the grocery store. But now that I have found this recipe…I am never going back. My mother went so far as to say it was the best thing she had even eaten in her life. That’s right…IN HER LIFE. I don’t know if I would go that far…but it is definitely worth a try. There are two versions here…traditional honey and cinnamon sugar. Try them both!

Cinnamon Grahams

 GrahamsGraham Crackers

Recipe Adapted from Brown Eyed Baker

  • 1 ½ Cups Flour
  • 1 ⅓ Cups Whole Wheat Flour
  • 1 tsp Baking Soda
  • ¼ tsp Salt
  • ¼ tsp Cinnamon
  • 2 Sticks Butter, Softened
  • ⅔ Cup Dark Brown Sugar
  • 3 T Honey
  • 1/4 cup sugar + 1/2 tsp. of cinnamon (for cinnamon sugar grahams ONLY)Grahams


  1. Preheat the oven to 350 degrees.
  2. Beat the butter, brown sugar, and honey until light and fluffy.
  3. In a separate bowl, whisk together flour, whole wheat flour, baking soda, salt, and 1/2 tsp. cinnamon together.
  4. On a low speed, add the flour mixture in two parts until just combined. Do not over mix!
  5. Cover a flat service with parchment paper and flour. Roll out the dough out to 1/8″ thick. If the dough is still sticky use more flour on the rolling.
  6. You can cut the dough in any shape you want. A pizza cutter, a cookie cutter or one of these fancy cutters we have that give you fancy edges. We did 2″ inch squares and a 2″ circle.
  7. Place the shaped dough on a cookie sheet lined with parchment paper and prick them with a fork. If making cinnamon sugar grahams, combine 1/4 cup of sugar and 1/2 tsp. cinnamon and sprinkle on top of grahams.
  8. Bake until brown on the edges, about 10-12 minutes. GrahamsGrahamsHoney GrahamsCinnamon Sugar Grahamstakemehome