Cookies + kids = …

Adventures In Local Food will be taking a break for the holidays.  Here’s one last post for 2011 from our nursing student interns.  See you in 2012, with more recipes, root cellars, preserves and other local food tips. (Also: we’ve just announced our winter cooking series workshop.  For more details and to register, visit:

St George’s Cooking Class
 Sugar cookies and Ginger Snaps Workshop
For our workshop with the kids at St. George’s Youth Net on December eighth we decided to make Christmas cookies.  We thought it would be nice to have some homemade cookies for the kids to decorate while their cookies were baking, this meant we needed to pick up a few groceries at the store, and since we were headed there it made sense to pick up a few other items needed. Two hours, and three different stores later we were back at the EAC baking cookies, as we had not planned on taking so much time getting the ingredients we were quickly running low on time to get our cookies baked and down to St. George’s.  Also, it is a dangerous thing, baking cookies in an office, and not making any for the office occupants, so we had to make a quick escape from the EAC with mumbled excuses as to why the cookies were leaving.

Once we had our cookies baked and bundled up to keep them warm we were headed down to St. George’s. At St. George’s we were greeted by rambunctious children who were EXTREMELY excited to hear they would be making their own ginger snap cookies!

In the kitchen it was a flurry of activity as everyone got a chance to add an ingredient, crack an egg, stir things up, and scoop out mix onto cookie sheets.  As we worked we talked about the flavours of the cookies, how little spices we needed to make them taste delicious, and the reasons we should not eat raw egg. Once the cookies were in the oven it was time to decorate the cookies we had made at the EAC. Seven bottles of sprinkles and seven bowls of red and green icing were no match for the six kids decorating their Christmas cookies. Within five minutes everything was decorated to perfection, cookies had either disappeared beneath a pile of sprinkles, or had had the thinnest layer of icing coating their top. Either way everyone was pleased with the finished product and with the few minutes left we decided to play Freeze Dance to wear off some effects of the sugar that had been ingested.

In the end everyone was headed home with three nicely decorated cookies, and six ginger snaps made all by themselves!

• 2 1/4 cups all-purpose flour (Speerville Mill does a nice unbleached flour)
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup butter, softened
• 1 cup white sugar
• 1 egg
• 1 tablespoon water
• 1/4 cup molasses
• 2 tablespoons white sugar


1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Candice & Maria

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