Chewy Molasses Cookies and a bouquet of Lady’s Slippers…just kidding!

Last Saturday morning was spectacular. We have had such a run of cold damp weather that, when the sun shines, we look for reasons to be outside. Ralph and I spent the morning installing the netting for our beans and peas, lugging stones and planting the last of the vegetable garden. He also mowed our lawn muttering, all the while, that we need a ride-on mower! We finished up around noon and decided to take a ride in the forest. I had not been on my bike since last year so I was excited to go for a spin. Our farm is hooked to a whole system of beautiful trails that seem to go on forever. Ralph had found a new beaver dam earlier in the spring, that he wanted to show me, so off we went. As we were driving to the beavers, we passed a stunning group of lady’s slippers on the edge of the trail. I have only ever seen them as singles so, needless to say, I was thrilled.

The next photo has Lady’s Slippers with the most robust pigeon berry blossoms that I have ever seen. There is something magical about finding rare wild flowers like Lady’s Slippers. As tempting as it is to want to dig one up and bring it home, we have to resist. They do not transplant well. Nature plants them where she knows they will be safe and we must respect that trust.

After a day outside, Ralph and I were craving a treat so I whipped up these cookies…quick and yummy!

Chewy Molasses Crinkles compliments of Martha Stewart

makes 30 large cookies

1/2 cup butter, room temperature

1 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs

1/2 cup molasses

2 tablespoon vegetable oil

2 cups flour

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon ground allspice

1/2 teaspoon salt

Beat butter and sugars until light and fluffy.

Beat in eggs one at a time followed by molasses and oil.

Reduce mixer speed and add flour, baking soda, salt and spices…mix well

Cover mixing bowl with cling wrap and chill for two hours.

preheat oven 325*F

Line baking sheet with parchment and drop tablespoons of cookie batter on to sheet.

Sprinkle tops of cookie dough with sanding sugar.

Place in oven and bake for 17 minutes, rotating pan half way through baking time.

Allow to cool and store in an airtight container for up to five days…if there is any around that long!

Thanks for reading.

  • marianne

    oh boy, it would be tempting to try to transplant those!! i admire your restraint–i hear it’s ‘against the law’ but i haven’t seen anyone in the courts yet!!

    • knowing they are growing on my farm makes me happy!

  • Georgina Lawrence

    I have made these twice and that is just today:) Thank you so much for the recipe…they are now my family’s new favourite gingerbread cookies!!

    • Wow! Thanks so much for reading and using my recipe.