Tis the season for buttery scents wafting through the house, flour on your favourite apron (your cheek, the floor—please tell us we aren’t the only ones in a floury cloud), and the satisfying joy of turning simple ingredients into a festive array of cookies that taste as good as they look.
It’s time to dig out those cherished family recipes—like your grandmother’s classic sablés—and maybe mix in a new recipe or two for a fresh twist. Holiday cookies are all about balancing nostalgia with something a little more “of the moment.”
Today, we’re thrilled to share a recipe we’ve turned to for decades that strikes this perfect balance: a classic from Cook’s Illustrated with a Flavourfull spin. We’ve amped it up with Diaspora Co's Garam Masala (an unexpected yet decidedly delicious addition) , a hefty dose of black pepper, and the coziest warm spices. Plus, we’ve loaded it with candied ginger for a touch of sweetness and sparkle. The secret? High-quality, super-fresh fragrant spices. (And yes, you can stock up on them all from us!)
Not a baker? No problem! Our artisan homemade shortbread cookies are here to save the day. Buttery, perfectly spiced, and totally irresistible, they’re ready to dazzle at your next cookie swap or holiday party. No mixing bowls required—just festive vibes and a warm mug of something cozy.
So, whether you’re rolling out dough, dusting powdered sugar, or simply enjoying a ready-made treat, let’s make this baking season one to remember. Here’s to cookies that make you smile—and sharing the love with family and friends.
"Extra" Ginger Cookies
These cookies are best enjoyed within about 3 days of baking, but you can freeze them in a sealed container if you prefer to bake them well ahead of eating/gifting.
298 g (2 1/4 cups) all-purpose flour
1 tsp baking soda
1 1/2 tsp Burlap & Barrel Royal Cinnamon
1 1/2 tsp Epices de Cru Ground Ginger
1/2 tsp ground cloves
1/2 tsp Diaspora Co Garam Masala
1/4 tsp ground allspice
1/4 tsp finely ground Tellicherry Black Pepper
1/2 tsp Diamond Crystal Kosher salt
170 g (3/4 cup) unsalted butter, softened
1/3 cup sugar, plus extra for rolling
1/3 cup packed dark brown sugar
1 large egg yolk
1 tsp Little Pod Vanilla Paste
1/2 cup fancy molasses
1/2 cup coarsely chopped* candied ginger
1 tsp baking soda
1 1/2 tsp Burlap & Barrel Royal Cinnamon
1 1/2 tsp Epices de Cru Ground Ginger
1/2 tsp ground cloves
1/2 tsp Diaspora Co Garam Masala
1/4 tsp ground allspice
1/4 tsp finely ground Tellicherry Black Pepper
1/2 tsp Diamond Crystal Kosher salt
170 g (3/4 cup) unsalted butter, softened
1/3 cup sugar, plus extra for rolling
1/3 cup packed dark brown sugar
1 large egg yolk
1 tsp Little Pod Vanilla Paste
1/2 cup fancy molasses
1/2 cup coarsely chopped* candied ginger
- Preheat oven to 375 F. Line 2 baking sheets with parchment paper and set aside.
- Combine flour, baking soda, cinnamon, ginger, cloves, garam masala, allspice, pepper and salt in a bowl and stir with a fork until uniform.
- Beat butter, sugar and brown sugar until light and fluffy. Add egg yolk and vanilla paste and beat until incorporated. Add the molasses and beat until well combined. Add flour mixture and beat until it has just been absorbed. The dough will be soft. Stir in about half of the candied ginger.
- Pour about 1/4 cup sugar into a shallow bowl. Roll dough into balls about 1 ½-inches in diameter, and then roll in sugar to coat. Place balls about 2-inches apart on prepared baking sheets and press a few pieces of candied ginger into the top of each.
- Bake cookies, one baking sheet at a time, for 11-12 minutes or until they are cracked and the edges have set but the centres are still soft. Cool on sheet for 5 minutes then transfer to a rack.
Makes about 26 cookies.
*Pro Tip: kitchen shears are the easiest way to cut up sticky dried or candied fruit of all kinds
Comments (0)
There are no comments for this article. Be the first one to leave a message!