Every year during the holidays, there’s always one treat that outshines the others. Some years it’s sucre à la crème, other years it’s Nanaimo bars or butter tarts. This year, it’s ginger cookies that everyone wanted. Early in the season, I resurrected a recipe from the copy of Company’s Coming: Cookies that I received as a gift when I moved out of my parents’ house oh-so-many years ago. I’ve been making batches nearly weekly, ever since.
It’s one of those old-fashioned cookbooks that are worth hanging onto, like the Five Roses or Betty Crocker ones. Though I won’t touch the cake-mix based recipes with a ten-foot pole, there are many reliable, delicious cookie recipes to be found there.
These cookies are sugar and butter bombs, with a deep molasses and ginger flavour and a crisp-but-tender texture that makes them perfect for dunking.
I’m going to keep making them as they are, but I’m curious to see if I can come up with a healthier version, too. Some of my favourite cookie-eaters can’t partake in something quite so indulgent. So, I’m adding it to my investigation pile, along with the perfect gluten-free, vegan peanut butter cookie. Watch this space for developments.
You can find the recipe online if you Google, but it doesn’t look like anyone’s gotten permission, so I won’t link to it here. I’d head down to your local library to check out the Company’s Coming books, instead. A librarian friend of mine says they’re some of the most perennially popular cookbooks they circulate. You might even surprise yourself and buy a copy – sometimes it’s the old-fashioned recipes that satisfy the most.