Currant Ginger Cookies

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Currant Ginger Cookies

Illustrated by: Tree Abraham, Meryl Hulse

Forget raisins! These soft, full-on ginger molasses cookies positively sparkle with the addition of tangy currants. This recipe is vegetarian and nut-free.


  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • 1 1/2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 3/4 unsalted butter , softened
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1/3 cup molasses
  • 1/2 cup fresh or frozen currants


  1. Combine the flour, baking soda, cornstarch, ginger, cinnamon, and cloves in a medium bowl.
  2. Using a stand or hand-held mixer, cream together the butter, the brown sugar, and the granulated sugar in a separate, large bowl. Add the egg and the molasses. Stir until the mixture is thoroughly combined.
  3. Add the dry ingredients to the creamed mixture and stir just until combined. Fold in the currants. Do not overmix.
  4. Cover the bowl with a piece of plastic wrap. Place the cookie dough in the refrigerator for approximately 2 hours to chill.
  5. Preheat the oven to 350°F.
  6. Line two baking sheets with parchment paper.
  7. For each cookie, scoop out 2 Tbsp of cookie dough and form it into a ball. Place it on one of the baking sheets. Leave approximately 2 inches of space between each cookie ball. Repeat with the remaining cookie dough, filling the second baking sheet
  8. Bake the cookies for 9 to 11 minutes, then remove them from the oven. The cookies will be very soft, so allow them to sit on the baking sheets for about 5 minutes before moving them to a wire rack to cool completely.
  9. Store the cookies in an airtight container in the refrigerator for up to 1 week. They freeze very well, for up to 3 months.


From The Little Prairie Book of Berries, copyright © 2021 Sheryl Normandeau. Reprinted with permission of TouchWood Editions.