Ginger cookies - holiday favourite

Ginger is an underrated flavour in my opinion. When I was a tot I absolutely loved those Breaktime ginger cookies with a glass of Tang. Remember Tang? Or Beep? (So now, I am madly searching if you can still get Beep anywhere....)  

Back to baking. We are hosting a cookie decorating party at our home this weekend, and I always seem to overdo things. I'm already stressed about it. We woke up early this morning and after breakfast was made and tidied, we started on the baking. First up were roughly 120 sugar cookies (most for the party) and those took up the entire morning. The rolling, the chilling, the cutting, the re-chilling, the baking, the cooling, then repeat x   4. Exhausting. And I don't even like sugar cookies! I think they taste like cardboard for the most part and I detest royal icing. These weee even flavoured with vanilla bean paste and they are still blah. After lunch and a brief 10 minute nap while the girls watched Mickey'a Christmas Carol, I started on the next batch of holiday treats. Every year I make a number of things that my mom made that just feel like Christmas and these soft, chewy ginger cookies are just one of them. 

Trust me on these ones. They become the cookie that everyone asks for!  Your oven needs to have a consistent temperature. Like the first pancake, sometimes your first tray of cookies are a throw away. If you like a chewier cookie, start checking around 10-11 minutes, if you want a 'snap' 13-15 is your goal. 


• 1 cup of softened butter  (or hard margarine softened but why would you use that?) 

• 1 & 1/2 cups of sugar

• 1 egg at room temperature

• 2 Tbsp dark corn syrup

• 1/2 cup good quality molasses

Cream above ingredients on medium until sugar is basically dissolved.  Roughly 5 minutes.  

• 3 cups flour

• 2 tsps baking soda

• 2 tsps cinnamon  

• 1 heaping tsp ground ginger

• 1/2 tsp ground cloves

Whisk dry ingredients just to distribute spices evenly. Add in 3 equally parts to wet ingredients, mixing evenly each time until moist. Roll into tsp sized balls. Add 1/4 cup of sugar to a shallow bowl  and lightly roll the balls to coat.  Pop into a 350 degree oven for 11-14 minutes. Makes 60ish cookies.  Store in an airtight container to keep soft and fresh. 


Perfect for Santa! 


Pumpkin Spice Sugar cookies

I've had a rough couple days along with the rest of the world. Since becoming a mum, I feel things more. I feel everything. I feel too much. I've had a headache and a heartache for 2 solid days.  

I'm also an emotional eater. So when I'm at the end of my rope, I tend to want to bake. This afternoon my little ladies and I decided to whip up some cookies after we got home from gymnastics. These are so good. Perfect for autumn. And perfect for when you are feeling sad.  



1 cup               butter, softened

1/2 cup           sugar

1/2 cup          demerra sugar 

1                     egg

2 tsp              pumpkin pie spice 

1 Tbsp           vanilla

1 tsp              sea salt

3 cups           flour, sifted  

1/2 cup         Skor toffee bits  



Cream together the butter and sugars in a mixer until light and fluffy. Take time to scrape down the sides of the bowl then add in the egg, pumpkin spice, salt and vanilla and continue to mix until well incorporated. 

Add in the flour in 1/2 cup increments. Mix and scrape after each addition until the dough begins to ball up. If needed, add a tiny bit more flour if your dough seems sticky. Add in the toffee bits and mix again.  

Split dough in 2 pieces and roll out to 1/4 thickness on parchment. Chill for 15 minutes then cut out with cookie cutters or a juice glass if your children have fun off with them. Rollout and chill dough again with scraps and repeat. 

Bake at 375 for 7-9 minutes being careful not to burn. Bottoms should be light in colour. These cookies are perfect without frosting, but you can use cream cheese or royal icing if you so desire. 

Store in an airtight container if there are any left.