The Currier and Ives Cookie Tour

in the Monadnock Region of Southwest New Hampshire

Recipes from Past Cookie Tours

New England Everyday Goods’ Ginger Molasses Cookie Recipe (from 2018 Cookie Tour)

¾ cup softened butter or margarine

1 cup dark brown sugar, firmly packed

¼ cup molasses

1 large egg

2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon ginger root powder

½ ground cloves

¼ teaspoon salt

2 ¼ cups sifted all-purpose flour

Coarse granulated sugar


Cream butter and gradually add brown sugar. Blend in molasses and egg thoroughly. Add all dry ingredients except flour and mix completely. Add flour ¾ cup at a time mixing well after each addition. When dough is fully combined, cover tightly and refrigerate for at least 1 hour.

Form dough into 1-inch balls and roll the tops in coarse granulated sugar. Arrange balls 3 inches apart on a greased baking sheet. Bake cookies in a 375oF oven for 7-8 minutes. (Shorter baking time produces a chewy cookie; longer time makes them more like a crisp gingersnap.) Remove cookies from sheet and cool on wax paper. Store cookies in an airtight container for up to a week.



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.

Chocolate Dipped Almond Shortbread Cookies (Courtesy of The Inn at East Hill Farm)

Yield: 18 cookies


1 C butter

½ C white sugar

2 tsp. almond extract

2 ½ C sifted all-purpose flour

Chocolate of your choosing for dipping


In large wooden bowl, beat butter with sugar and almond extract until light and fluffy. With wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Cover and refrigerate for 2 hours. Preheat oven to 300◦. On lightly floured surface, roll out dough, one part at a time, about ½ inch thick. Using a 1½ inch round cookie cutter, cut out cookies. Place 1 inch apart on ungreased cookie sheet. With the end of a wooden spoon, make an indentation in the center of each cookie. Bake 25-30 minutes, or until light golden brown around the edges. Cool completely on a wire rack. Melt chocolate, stirring often. Submerge each cookie in melted chocolate as much as you would like and place on parchment paper to cool. Enjoy!

Chocolate Crinkles (Courtesy of Troy Historical Society)

½C vegetable oil

4 squares unsweetened chocolate (melted 4oz.)*

2C sugar

4 eggs

2 tsp. vanilla

2C flour

½ tsp salt

1C confectioner's sugar

(* alternative 16T Hershey's cocoa and 4½ T oil)

Mix oil, chocolate, and sugar.  Blend in 1 egg at a time, until well mixed.  Add vanilla.  In another bowl mix dry ingredients, flour, baking powder, and salt.  Add this mixture to the chocolate mixture.  Mix until well blended.  Chill several hours (overnight).  Heat oven to 350 degrees F.  Drop teaspoonfuls of dough into confectioner's sugar.  Roll in sugar, shape into balls.  Place about 2 inches apart on greased baking sheet.  Bake 10-12 minutes.  Do not over-bake.  (If dough is too runny, add confectioner's sugar to dough.  If still runny add more flour.)

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