The Currier and Ives Cookie Tour

in the Monadnock Region of Southwest New Hampshire


Gingersnap Gems (Courtesy of Terrapin Glassblowing Studio)


2 C all-purpose flour

1 tsp baking powder

½ tsp baking soda

1 tsp ground cinnamon

½ tsp ground cloves

½ tsp ground ginger

¼ tsp salt

1 C sugar

¾ C shortening

¼ C molasses

1 egg


In a bowl, stir together flour, baking powder, baking soda, cinnamon cloves, ginger, and salt. Set aside. In a large mixing bowl, beat the 1 C sugar and shortening with an electric mixer until well combined. Beat in molasses; beat in the egg. Add the flour mixture and beat until combined. Shape the dough into 1in. balls. Roll balls in sugar and place 2 inches apart on an ungreased cookie sheet. Bake in a 375◦ oven for 8-10 minutes or until edges are set and tops are cracked. Cool on a cookie sheet for 1 minute. Transfer to wire racks to cool completely.

Yield: about 45 cookies

Wishing Cookies (Recipe courtesy of Troy Historical Society)

3¼ C all-purpose flour

1 tsp baking soda

1 tsp cinnamon

¾ tsp ginger

¼ tsp nutmeg

1C margarine or butter

1½ C sugar

1 egg

2T molasses

1T water

½ tsp shredded orange or lemon peel


Stir together flour, baking soda, cinnamon, ginger, and nutmeg.  In a large mixer bowl, beat margarine until softened.  Add sugar and beat until fluffy.  Add egg, molasses, water, and peel.  Beat well.  Gradually add flour mixture, beating until well mixed.  Cover and chill about 2 hours or until easy to handle.  On lightly floured surface, roll dough 1/8-inch thick.  Cut with star shaped cookie cutters.  Place on ungreased cookie sheet.  Bake at 375◦ for about 8 minutes.  Remove and cool.

Lebkuchen (German Spice Cookies) (Courtesy of Knitty Gritty Yarn Shop)


3 cups all-purpose flour

1 teaspoon baking powder 

½ teaspoon baking soda

¼ teaspoon salt

1 Tablespoon ground ginger

1 ¾ teaspoons ground cinnamon 

¼ teaspoon ground cloves 

¼ teaspoon ground nutmeg 

½ cup unsalted butter, softened 

¾ cup brown sugar 

1 large egg 

½ cup molasses 

2 teaspoons vanilla extract

1 teaspoon lemon zest


For the icing:

1 cup confectioners' sugar

2-3 tablespoons milk 



In a large bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. In another bowl, cream together the butter and brown sugar until light and fluffy. Beat in the egg, molasses, vanilla extract, and lemon zest. Gradually add the dry ingredients to the wet ingredients, mixing until well combined. Divide the dough in half, wrap in plastic, and chill in the refrigerator for at least 2 hours. 

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. On a floured surface, roll out one portion of the dough to ¼ inch thickness. Cut into desired shapes using cookie cutters. Place cookies on prepared baking sheets and bake for 10-12 minutes or until firm. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. For the icing, mix confectioners' sugar and milk until smooth. Drizzle over cooled cookies. Let icing set before serving.  

Servings: 24 cookies 

Salted Oatmeal Cookies with Dark Chocolate (Recipe courtesy of The Inn at East Hill Farm)

2 C old-fashioned rolled oats

1 C all-purpose flour, spooned & leveled

¾ tsp baking soda

¼ tsp ground cinnamon

2 tsp sea salt

½ C unsalted butter

4 tbsp margarine

½ C granulated sugar

½ C packed light brown sugar

1 large egg

1 tsp pure vanilla extract

6 ounces bittersweet chocolate, coarsely chopped

Heat oven to 375 degrees with racks in upper & lower thirds. Line 2 baking sheets with parchment. Combine oats, flour, baking soda, cinnamon & 1 tsp of salt in medium bowl; set aside.  Beat butter, shortening, granulated sugar & brown sugar on medium-high speed until light & fluffy (2 - 3 minutes). Beat in the egg & vanilla. Reduce mixer to low speed & gradually add flour mixture, mixing until just combined. Stir in chocolate.  Drop heaping teaspoonfuls of dough onto prepared baking sheets, spaced 2 inches apart. Sprinkle with remaining 1 tsp of salt.  Bake, rotating pans halfway through, until light brown around edges, about 10 - 12 minutes. Cool slightly on baking sheets, then transfer to a wire rack to cool.

Yield: 25 cookies