Ginger Molasses Cookies

Late last year I made plans to do a holiday cookie series of postings.  But oh the challenges of owning a small business.  At the time, I went through some major employee issues with both my 2 new employees so much that I never got to finish highlighting my holiday cookies.  So since I have more time now, I decided I would highlight one of those cookies.

Ginger cookies.  I am a big fan of ginger.   I use it a lot in my savory cooking but not so much in my sweet cooking.  So I decided it was time I really highlighted this wonderful spice.  And when I came across this recipe, I felt it was time.  Please check out the recipe below.

Place the flour in a medium bowl.

Add ground ginger …

Baking soda …

Cocoa powder …

Ground black pepper (OF NOTE: I am not a fan of spiced cookies so I decided not to add cinnamon and cardamom) …

And salt.

Mix all the dry ingredients well and set aside.

In a large bowl, add the granulated sugar …

Add the brown sugar (or in my case muscavado sugar).

Oil …

Molasses …

Egg and beat until well combined.

Add the flour mixture to the wet ingredients.

Add the candied ginger.

Mix well.

This is what the dough will look like when ready for the next step.

Even though the recipe does not require it, I decided to actually measure out each ball after I cooked my first batch and they came out enormous.

I ended up with 16 cookies.

I rolled each portion into a ball.

Then rolled each ball into the sparkling sugar.

Portioned out the cookie dough onto the baking trays.

Then baked the cookies for abut 8 minutes.

Cookies cooling on the rack.

So what did I really think of the cookies?  Honestly,  I did not enjoy them as much as I thought I would.  I think the main reason is because I do not enjoy spiced cookies.  And even though I did not add the cinnamon (which by the way I also dislike with a passion), it still tasted too spiced cookie.  But I know that there are other people out there who enjoy them and this is to you.


Print Recipe
White Chocolate & Raspberry Cheesecake Jars
Raspberry Sauce
Raspberry Sauce
  1. Have your jars cleaned and ready to go.
  2. Crust: Crush the cookies in a zip bag with a rolling pin or a mallet and then place into a medium mixing bowl. You can also use a mini food processor instead. Set sone crumbs aside for the topping.
  3. Melt the butter in the microwave in a medium heat-proof bowl or use the stove. Add to the cookie crumbs. Mix well.
  4. The mixture will resemble wet sand. Spoon generous spoonfuls into each jar, about 2 tablespoons worth. Gently press down. Set jars aside.
  5. Filling: Melt the white chips either in the microwave or double boiler style on the stove top. Set aside to cool to room temp.
  6. Meanwhile, combine the heavy cream with sugar and powdered milk. Stir gently and put in the fridge for about 10 minutes.
  7. Using a hand whisk, whip the heavy cream until stiff peaks form. Set aside preferably in the fridge. Optionally, you can set some of the whipped cream aside to use as a topping.
  8. Using a hand mixer, beat the cream cheese until light and fluffy.
  9. Add the melted white chocolate, lemon juice and vanilla together on medium-high speed until smooth and creamy. Make sure there are no large lumps left. If there are lumps, keep beating until smooth.
  10. Using a spatula, fold the whipped cream into the cheesecake filling until well combined.
  11. Layer a coupla large spoonfuls of filling on top of the crust in the jars. Carefully spoon in some of the raspberry sauce and then add more of the cheesecake filling, and then finish with more raspberry sauce. Using a toothpick, gently swirl the filling with the sauce. Make sure to leave room for the topping.
  12. Spoon topping and garnishes on top of filling, then serve.
  13. The cheesecake jars can be consumed right away or can be stored in the fridge for up to 3 days. If the plan is to store the jars, do it before you add the toppings.
  14. Cover and store leftover cheesecake jars in the refrigerator for up to 5 days.
Raspberry Sauce
  1. Add all ingredients to a pot.
  2. Cook on medium low heat, stirring and mashing up the raspberries.
  3. Remove sauce from heat and pass it through a strainer to remove all the seeds.
  4. The sauce is done when it has thickened and the raspberries are all mashed up, about 10 minutes.
  5. The sauce is now ready to be used.
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