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Cardamom Cookies with Brown Butter Icing

Cardamom Cookies with Brown Butter Icing

If you’ve never had cardamom before, you’re in for a real treat when you whip up these cardamom cookies with brown butter icing!  I remember how addicted I was the first time I tasted cardamom in a baked good.  It’s that little surprise of flavor that makes 

Cappuccino Flats

Cappuccino Flats

I realize adding a newbie cookie to the holiday line up is a risk.  Breaking traditions at Christmastime, especially this year, as we grasp for any sort of convention, is strictly forbidden. However, if you make one cookie from my cookie plate line up, I urge 

Fresh Ginger Cookies

Fresh Ginger Cookies

Cinnamon, nutmeg, molasses and ginger…there’s just something in that combination that screams holiday cookie baking.  There’s also something wonderful about a bakery-sized ginger cookie. They always feel more special, especially when they’re super-soft and chewy! These fresh ginger cookies are a must-try cookie this holiday season. 

My grandma Tina clipped this recipe from the Daily Camera years ago, after a favorite Boulder bakery of ours, Breadworks, shared their recipe.  I’ve made them every year since!  

Give these a go and let me know what you think. I always enjoy hearing about your baking adventures, successes and failures! 

Fresh Ginger Cookies

Makes 15 cookies

3 cups plus 3 tbsp all-purpose flour
2 tsp cinnamon
1/2 tsp nutmeg (freshly ground preferred) 
1/2 tsp salt
1 ½ tsp baking soda
1/4 tsp freshly ground pepper
1 cup unsalted butter (2 sticks), at room-temperature
½ cup sugar
½ cup brown sugar
3 tbsp finely minced or grated fresh ginger
1 egg
½ cup molasses (not blackstrap)
¼ cup granulated or turbinando sugar, for topping

GET READY

Stir together flour, cinnamon, nutmeg, salt, baking soda, and pepper with a whisk until well incorporated. 

MAKE DOUGH

Cream softened butter with both sugars, until light and fluffy.  Add fresh ginger and mix, followed by the egg, and the molasses, beating well after each addition and scraping sides of bowl down with a rubber spatula as needed.  Add dry ingredients gradually and mix on low speed until just combined.

FORM DOUGH INTO BALLS & CHILL DOUGH

With palms of your hands, roll cookies into balls about the size of large golf balls.  Refrigerate the dough at this point for about 30 minutes.  Remember to preheat your oven 350 degrees F while your cookie dough is chilling and set the oven rack to the middle position. 

sparkly side view of fresh ginger cookie

SHAPE INTO DISCS & BAKE

Flatten dough balls into discs and dredge in the topping sugar.  Bake cookies for 10-12 minutes. Let sit on cookie sheet for a few minutes until firm enough to remove with a spatula onto cooling rack to cool completely.

DID YOU MAKE THIS RECIPE? If you make these, be sure to leave a comment and give this recipe a rating! And of course, don’t forget to tag me on Instagram (@lane_bakery). I love seeing everything you create!

YOU MAY ALSO ENJOY THESE OTHER COOKIE RECIPES:

Swedish Tea Rings – Classic Jam Thumbprint Cookies
No-Chill Cinnamon-Sugar Cut-Out Cookies
Ultra-Thin Chocolate Chunk Cookies
Cardamom Cookies with Brown Butter Icing
Cappuccino Flats

sparkly side view of fresh ginger cookie
Print Recipe
5 from 2 votes

Fresh Ginger Cookies

Fresh Ginger Cookies. Soft & Chewy Bakery-Sized Fresh Ginger Cookies with Cinnamon, Nutmeg, Molasses and Fresh Ginger.
Prep Time25 mins
Cook Time12 mins
Chill Time30 mins
Total Time1 hr 7 mins
Course: Dessert
Cuisine: American
Keyword: chewy ginger cookies, fresh ginger cookies, molasses cookies
Servings: 15 large cookies

Ingredients

  • 3 cups plus 3 Tbsp flour
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg freshly ground preferred
  • 1/2 tsp salt
  • 1 1/2 tsp baking soda
  • 1/4 tsp black pepper freshly ground
  • 1 cup unsalted butter softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 3 tbsp finely minced fresh ginger or grated with microplane or fine side of box grater
  • 1 egg
  • 1/2 cup molasses not blackstrap
  • 1/4 cup turbinando sugar or regular granulated sugar for topping

Instructions

  • GET READY: Stir together flour, cinnamon, nutmeg, salt, baking soda, and pepper with a whisk until well incorporated. 
  • MAKE DOUGH: Cream softened butter with both sugars, until light and fluffy.  Add fresh ginger and mix, followed by the egg, and the molasses, beating well after each addition and scraping sides of bowl down with a rubber spatula as needed.  Add dry ingredients gradually and mix on low speed until just combined.
  • FORM DOUGH INTO BALLS & CHILL DOUGH: With palms of your hands, roll cookies into balls about the size of large golf balls.  Refrigerate the dough at this point for about 30 minutes.  Remember to preheat your oven to 350 degrees F while your cookie dough is chilling and set the oven rack to the middle position. 
  • SHAPE INTO DISCS & BAKE: Flatten dough balls into discs and dredge in the topping sugar.  Bake cookies (at 350) for 10-12 minutes. Let sit on cookie sheet for a few minutes until firm enough to remove with a spatula onto cooling rack to cool completely.

Notes

  1. Recipe shared by Boulder Daily Camera from Breadworks Bakery in Boulder, Colorado
fresh ginger cookie on counter
Ultra-Thin Chocolate Chunk Cookies

Ultra-Thin Chocolate Chunk Cookies

Every cookie plate must have a chocolate chip cookie.  These ones are extra special, perfect for the holidays.  Chunks of dark chocolate, a delicate texture, and rich, caramel flavor make these ultra-thin chocolate chunk cookies irresistible! If you’re normally bent on eating only soft and chewy chocolate 

No-Chill Cinnamon-Sugar Cut-Out Cookies

No-Chill Cinnamon-Sugar Cut-Out Cookies

No cookie plate is complete without a decorated cut-out cookie, like the ones we remember from our childhood.  These cinnamon-sugar no-chill cut-out cookies are a must!  They are taken over the top with addition of cinnamon, something my mother-in-law introduced me to.  The best thing about this dough, 

Swedish Tea Rings – Thumbprint Cookies

Swedish Tea Rings – Thumbprint Cookies

Swedish tea rings are classic thumbprint cookies.  They’re made with a thick base of buttery shortbread, rolled in pecans and crowned with a jewel of jam. These beauties are a must on any of our family cookie plates! This recipe originated from my mother’s paternal grandmother and we all look forward to them every Christmas.

Use your very favorite jam for these cookies.  Strawberry or raspberry, my favorite, is especially pretty, but there are so many possibilities! 

MAKE DOUGH

To start, cream butter and brown sugar until light and fluffy.  Add yolk of one egg and mix well.  Gradually add the flour until just combined.  Using a small cookie scoop or teaspoon, scoop and roll the dough into small balls. You should have about 16 balls.

SHAPE

Place egg white and pecans in two separate small bowls.  Using small spoons, roll each dough ball in the egg white and then coat in the pecans.  Use your thumb to press a hollow in the center of each ball.

BAKE

Place the cookies on a greased or parchement paper-lined cookie sheet.  The egg whites will make these cookies stick, so don’t skip this part.  

Bake at 325 degrees for 6 minutes and then remove from oven. Re-print each cookie center with your thumb and bake for 11-14 minutes more.

Cool cookies on cookie rack for a few minutes, before adding ¼ teaspoon of your favorite jam to the center of each cookie.

If you make these, be sure to leave a comment and give this recipe a rating! And of course, don’t forget to tag me on Instagram (@lane_bakery)! I love seeing everything you create.

YOU MAY ALSO ENJOY THESE OTHER COOKIE RECIPES:

No-Chill Cinnamon-Sugar Cut-Out Cookies
Ultra-Thin Chocolate Chunk Cookies
Fresh Ginger Cookies
Cardamom Cookies with Brown Butter Icing
Cappuccino Flats

Swedish Tea Rings

Buttery Shortbread Base, Rolled in Pecans & Crowned with A Jewel of Your Favorite Jam!
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Course: Dessert
Cuisine: American
Keyword: christmas cookies, cookies, swedish tea rings, thumbprint cookies
Servings: 8

Ingredients

  • 1/2 cup butter salted or unsalted
  • 1/4 cup brown sugar
  • 1 egg separated
  • 1 cup flour
  • 1/2 cup finely chopped pecans

Instructions

  • Cream butter and brown sugar until light and fluffy.  Add yolk of one egg and mix well.  Gradually add the flour until just combined.  Using a small cookie scoop or teaspoon, scoop and roll the dough into small balls. You should have about 16 balls.
  • Place egg white and pecans in two separate small bowls.  Using small spoons, roll each dough ball in the egg white and then coat in the pecans.  Use your thumb to press an indentation in the center of each ball.
  • Place the cookies on a greased or parchement paper-lined cookie sheet. The egg whites will make these cookies stick, so don’t skip this part. Bake at 325 degrees for 6 minutes and then remove from oven. Re-print each cookie center with your thumb and bake for 11-14 minutes more. Cool cookies on cookie rack for a few minutes, before adding ¼ teaspoon of your favorite jam to the center of each cookie.

Diana’s Cookie Plate

Diana’s Cookie Plate

I noticed the arrival of Christmas trees shining through neighbor’s windows earlier than ever this year, as well as an unprecedented extravagance to outside Christmas light displays around town. There’s a definite longing for the joy and hope of the Christmas season. I’m extra excited 

Slow Cooker Beef & Barley Soup

Slow Cooker Beef & Barley Soup

Slow-cooker beef & barley soup is a cross between a French onion soup and a tomato soup, with tender beef – but not too much, lots of carrots and velvety barley.  The rich broth is flavored with thyme, red wine and soy sauce (the ingrediento segreto!).  

Grated Apple Yogurt Bowl

Grated Apple Yogurt Bowl

Have you ever tried Bircher muesli? This grated apple yogurt bowl is my oat-less version of Bircher muesli, made with an apple, yogurt, almond butter and lots of cinnamon.  

It’s a great make-and-go breakfast or lunch and doesn’t require any soaking time like overnight oats, although you can make it the night before and pop it in the fridge overnight. 

This creation was inspired by many months of grating apples to determine the best ratios for homemade Bircher muesli.  I remember that light bulb moment back in 2015 when I was desperately trying to reinvent Pret a Manger’s Bircher muesli, realizing how much flavor, sweetness and texture grated apple brings to the table.  

Don’t let me lead you to believe I don’t like muesli. But, this grated apple bowl is a nice departure from the usual oatmeal-based bowl. 

Since it’s apple season, it’s a great time to stock up on your favorite apple. Did you know apples can be stored in the fridge for up to 8 weeks?  So, if you find them on sale, stock up!

This delicious grated apple yogurt bowl is full of good-for-you ingredients. Plus, I promise you, there won’t be many times of the day you won’t be craving this one.  

side view of grated apple bowl

A little about the ingredients…

Yogurt – Use what you love here, but definitely go for plain yogurt. You won’t believe how much sweetness comes from the apple.  I like whole-milk versions best since they’re so creamy. Greek works really well in this recipe, too, and ups the protein count big time.

Cinnamon – This will seem like too much to add, but this bowl can stand up to a hearty shake of cinnamon.

Apple – Grate the apple with a box grater, as close to the core as you can without slicing your knuckle off!  I like the sweet-tart varieties like pink lady or honeycrisp, but use whichever is your favorite. 

Almond butter –The combo of apple, cinnamon and almond butter really sings.  It’s best to use an unsweetened variety for this as well, because you really won’t miss the sugar!

Grated Apple Yogurt Bowl

Delcious, quick & easy breakfast full of good-for-you ingredients.
Prep Time5 mins
Total Time5 mins
Course: Breakfast
Cuisine: American
Keyword: almond butter, almond butter bowl, apple bowl, apple breakfast, healthy breakfast, healthy snack, yogurt bowl
Servings: 1

Ingredients

  • 1/2 cup plain yogurt
  • 2 tbsp almond butter unsweetened
  • 1 medium apple grated
  • 1/2 tsp cinnamon or to taste

Instructions

  • Add first three ingredients to a bowl, and mix until desired. Top with generous shake of cinnamon (about 1/2 teaspoon). Sprinkle on additional toppings, if desired.

Notes

Optional toppings:
1 T toasted walnuts or pecan, toasted
Cinnamon Cupcakes with Pumpkin Spice Cream Cheese Frosting

Cinnamon Cupcakes with Pumpkin Spice Cream Cheese Frosting

In preparing for a different sort of Halloween this year, my daughters brainstormed some treat ideas to replace the standard trick-or-treating tradition. There were pleas for these candied apples, from a Pioneer Woman cooking show the girls watched with me last Thanksgiving. Although beautiful, we’re 

Sweet Potato Burritos

Sweet Potato Burritos

With such a simple list of ingredients, it’s surprising how addicting these sweet potato burritos are. The sweet potatoes, combined with almost-caramelized onions, cheddar cheese, cumin, oregano and chili powder, have that crave-worthy sweet and savory flavor profile. In fact, I find the pronounced flavor 

Caprese Salad with Balsamic Reduction

Caprese Salad with Balsamic Reduction

Even though school is already back in session in Colorado, I can’t let the last weeks of summer slip by without sharing one of my favorite summer salad staples: caprese salad with balsamic reduction!

Caprese is made with fresh mozzarella, juicy summer tomatoes, fresh basil and a drizzle of balsamic glaze and extra virgin olive oil.  With a rustic loaf of bread, this salad is satisfying enough to count as a weeknight dinner.  I’ve been making caprese salad for many years, but it’s been refined through lots of trial and error.  

What sets this one apart from your average caprese salad?

Balsamic glaze or reduction – A drizzle of shiny balsamic reduction or glaze, with its concentration of flavor, far exceeds the look and taste of plain balsamic vinegar. It’s worth the extra step to make it (or the money to buy it), believe me! 

Freshly-ground coarse pepper – Turn your pepper grinder to the most-coarse setting and be generous! This gives the salad a bit of spice and accents the acidity of the tomatoes and the sweetness of the vinegar glaze.

Garden-fresh tomatoes – Pick some up at a farmer’s market or select a few heirloom tomatoes from the store if your grocery is well stocked.  This will be obvious when you cut into a garden fresh summer tomato, but the color and taste is far superior to those white-centered off-season versions available at other times of the year. My stepmom and Aunt grew these beauties!

Here’s how to make the Caprese Salad with Balsamic Reduction:

You’ll need:

3 large tomatoes
16 ounces fresh mozzarella
¼ teaspoon sea salt (or other coarse salt)
¼ teaspoon coarsely-ground black pepper
10-16 large basil leaves, sliced thinly into a chiffonade, plus a few small leaves for garnish
1/4 cup extra virgin olive oil (may not use all of it)
1/4 cup balsamic reduction/glaze (may not use all of it; recipe below, or use store-bought, like this one)

  1. Slice tomatoes and mozzarella into similar-sized slices (somewhere between 1/4 and 1/2 inch).
  2. Arrange tomatoes and fresh mozzarella on a platter, alternating between tomato and mozzarella.
  3. Drizzle balsamic reduction and olive oil on top of tomatoes and mozzarella. Get swirly and have some fun! ;0)
  4. Sprinkle plenty of sea salt and coarse black pepper on top.
  5. Top with thinly-sliced basil and small basil leaves garnish (if desired).
  6. Enjoy!

Balsamic Reduction (Glaze):

  1. Bring vinegar to boil over medium-high heat.
  2. Add sugar and stir into vinegar. Lower heat to medium and continue boiling (do not stir at this point) until it’s reduced to about 1/4 cup, about 5-8 minutes. It should be about the consistency maple syrup. It will continue to thicken as it cools and become caramely and slightly sticky. If it cools and is too thick, you can always thin it out by adding a little more vinegar, 1 teaspoon at a time, and whisking well. 
  3. Cool completely before using.
balsamic reduction

Looking for another tasty summer salad? Try this Spicy Banh Mi Chicken & Quinoa Salad or this Lemony Quinoa Salad with Almonds & Dried Cherries.

plated caprese salad

Caprese Salad

Summer staple! Juicy tomatoes, fresh mozzarella + balsamic glaze & garden basil.
Prep Time10 mins
Total Time10 mins
Course: Salad, Side Dish
Cuisine: Italian
Keyword: caprese, caprese salad, insalata caprese, tomato salad
Servings: 4

Ingredients

  • 3 large tomatoes
  • 16 ounces fresh mozzarella
  • 1/4 tsp sea salt or other coarse salt
  • 1/4 tsp freshly ground coarse pepper
  • 10-16 large fresh basil leaves plus a few small ones for garnish (optional)
  • 1/4 cup extra virgin olive oil may not use all of this
  • 1/4 cup balsamic reduction/glaze (homemade or store-bought) may not use all of this

Instructions

  • Slice tomatoes and mozzarella into similar-sized slices (somewhere between 1/4 and 1/2 inch).
  • Arrange tomatoes and fresh mozzarella on a platter, alternating between tomato and mozzarella.
  • Drizzle balsamic reduction and olive oil on top of tomatoes and mozzarella. Get swirly and have some fun!
  • Sprinkle plenty of sea salt and coarse black pepper on top.
  • Top with thinly-sliced basil and small basil leaves garnish (if desired).
  • Enjoy!

Balsamic Reduction (Glaze)

You won't believe how easy this two-ingredient money-saver is. A must-have for caprese salad!
Cook Time20 mins
Total Time20 mins
Course: Salad, salad dressing
Cuisine: Italian
Keyword: balsamic glaze, balsamic reduction
Servings: 4

Ingredients

  • 1 cup balsamic vinegar
  • 2 tbsp sugar

Instructions

  • Bring vinegar to boil over medium-high heat.
  • Add sugar and stir into vinegar. Lower heat to medium and continue boiling (do not stir at this point) until it’s reduced to about 1/4 cup, about 5-8 minutes. It should be about the consistency maple syrup. It will continue to thicken as it cools and become caramely and slightly sticky. If it cools and is too thick, you can always thin it out by adding a little more vinegar, 1 teaspoon at a time, and whisking well. 
  • Cool completely before using.