It's starting to feel like fall in Fish Creek.  The leaves are turning color, nights are cool, and we're craving warm, spiced treats.  A long time favorite in our bakery case, our ginger molasses cookie hits all the right notes.  Fall spices, rich molasses, a sparkling sugar exterior.  With a cup of coffee on a rainy afternoon, you can't go wrong!  Carol's mom used to keep them on hand in the kitchen at the farm, and we recommend you do the same this fall.  It's an easy recipe to follow - make a batch and just try and keep them around for longer than a few days.

The Cookery's Ginger Molasses Cookies


  • 1 cup packed brown sugar 
  • 3/4 cup shortening 
  • 1/2 cup molasses 
  • 1 egg 
  • 2 1/4 cups all-purpose flour 
  • 2 teaspoons baking soda 
  • 1 teaspoon ground cinnamon 
  • 1 teaspoon ground ginger 
  • 1/2 teaspoon ground cloves 
  • 1/4 teaspoon salt 
  • granulated sugar


Pre-heat oven to 375 degrees.

In a medium bowl, mix brown sugar, shortening, molasses and egg with a whisk until combined.  In a separate bowl, whisk together flour, baking soda, cinnamon, ginger, cloves and salt.  Add flour mixture to wet ingredients and stir to combine.  Cover and refrigerate at least one hour.

Shape dough by rounded teaspoonfuls into balls.  Roll each ball in granulated sugar.  Place balls about three inches apart on a lightly greased or parchment lined cookie sheet. Bake until set, 10 to 12 minutes.  Immediately remove from cookie sheet and cool on rack.

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