Total Time
30mins
Prep 15 mins
Cook 15 mins

From the book, Anita Stewarts Canada - The Food/ The Recipes/ The Stories This is a puffy spice cookie " best spread with butter when hot - great with tea when cold". It is credited to Norma MacLeod from Cape Breton.

Ingredients Nutrition

Directions

  1. Sift together the flour, salt, cinnamon, ginger and nutmeg. Set aside.
  2. Cream the butter with the brown sugar, granulated sugar and egg. Beat in the molasses. Add the flour mixture.
  3. Combine the boiling water with the baking soda and mix into the cookie batter to make a soft dough.
  4. Roll out on a floured surface and cut into 3-inch rounds. Place on a well oiled or parchment paper lined baking sheet.
  5. Bake in a preheated 350°F oven for 15 to 20 minutes or until puffed and brown.
Most Helpful

1 5

These cookies are like cake batter. The dough was perfect until I added the water and soda, then it was just like a ginger cake. Not a chance they could be rolled

1 5

I've JUST made these "Biscuits" or "Cookies" but had to make them in a tube pan because the dough consistency was far closer to cake batter. I followed the recipe and have been a cook for 40 years, so I'm not sure I could have done anything wrong (I've reviewed the contents of the recipe and followed it to a "T") but there was NO WAY I could have rolled this dough any more than I could have rolled out pancake batter.
Anyone else struggle with this? I really like the idea of them, and it made a nice "cake" but not what I was looking for. The story in her cookbook was GREAT and that's what attracted me to the recipe in the first place, (Being of Scottish descent myself) so I'd really like to get it right.
Anyone have any suggestions?

5 5

Great cookie, we sifted half whole wheat and half all purpose flour, plus extra 1/4 cup which firmed dough to better roll out. and used table molasses. also we made 3" and 4 1/4" cookies and my BF thought they could have used a bit more Cinnamon and Ginger, but I disagree, we both liked the 4 1/4" better.