Christmas Baking Highlights

This post is all about some of my favourite holiday baking treats over the 10+ years of TrustInKim, so bakers have it all in one place. There are more recipes to come this year too!

Gingerbread People with red candy hearts.

Rum Balls! Another of my mom’s amazing recipes.

My mom’s fudge recipe, super easy, loved by all.

Sour Cream Cutout Cookies, perfect for decorating.

Jam-filled Cookies, which we called “ammonia cookies.”

This Chocolate Rum cake is not for the faint of heart.

Stollen with brandy-soaked dried fruit, almonds and marzipan.

Coconut Mango Cookies

And a few Savouries:

Bubbat Mennonite raisin and Farmer Sausage bread

Sparkling Ginger Chip Cookie Recipe


These cookies are a great combination of ginger and chocolate, and they are perfect for serving or giving away at Christmas time. Because the chocolate it bittersweet it really balances out the sugar, and the large-grain sugar coating makes them look really pretty. Perfect with sparkling lights!

I found this yummy recipe here.

The only difficulty I had was getting the sugar to stick to the outside. My hands tend to be quite cold, so I have to warm the dough up a bit in my hands before rolling in the sugar, which made things a little easier.

What you need:

  • 1/2 cup turbinado sugar (large-grain)
  • 6 ounces bittersweet chocolate
  • 2 cups whole wheat pastry flour (or all-purpose)
  • 1 teaspoon baking soda
  • 4 & 1/2 teaspoons ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup  unsalted butter
  • 1/4 cup unsulphured molasses
  • 2/3 cup fine grain natural cane sugar (or white sugar)
  • 1 & 1/2 tablespoons grated fresh ginger
  • 1 large egg, well beaten

What you do:

  1. Preheat the oven to 350F with the racks in the top and bottom third of the oven. Line two of baking sheets with parchment paper.
  2. Place the large-grain sugar in a small bowl and set it aside.
  3. Finely chop the chocolate into 1/8-inch pieces, so that it is basically shavings.
  4. In a large bowl whisk together the flour, baking soda, ground ginger, and salt.
  5. Heat the butter in a saucepan until it has just barely melted. Remove it from heat and stir in the molasses, (cane or white) sugar, and the fresh ginger. The mixture should be warm, so if it is hot let it cool a bit. Whisk in the egg.
  6. Pour the butter mixture over the flour mixture and stir until it is just combined. Fold in the shaved chocolate.
  7. Make balls out of 2 teaspoons of the dough and roll them between your hands. Roll in the turbinado sugar, then roll in your hands so the sugar sticks to them.
  8. Place them a few centimetres apart on the baking sheets. Bake for 7-10 minutes or until cookies puff up, darken a bit, and become fragrant.
  9. Allow them to cool for a few minutes, then remove to a wire rack to cool.
  10. Once cool you can store in an airtight container.

Triple Ginger Cookies

triple ginger cookies

If you love ginger, these are for you!  Even with three kinds of ginger, they aren’t overwhelming, and are a favourite of several of my friends.  They aren’t difficult to make, although you do need to plan ahead because you need to put them in the fridge for a few hours, or over night.

What you need:

3/4 cup butter, room temperature

1 cup brown sugar

1/4 cup molasses

1 large egg

2 & 1/4 cups flour

2 teaspoons ground ginger

2 teaspoons baking soda

1/2 teaspoon salt

1 & 1/2 tablespoons grated ginger (I keep mine in the freezer)

1/2 cup finely chopped crystallized ginger

1/4 cup white sugar for dipping the cookies

What you do:

1. Cream the butter and sugar.

2. Beat in the molasses and egg,

3. Sift, then stir the flour, ground ginger, baking soda and salt into the batter.

4. Stir in the grated and crystallized ginger.

5. Refrigerate for about 2 hours, or overnight. If you have it in the fridge over night, take it out about 20 minutes before you want to roll them.

6. Form into balls with your hands, about 1 tablespoon each, and slightly flatten the ball.  Dip the tops of each cookie in the white sugar, then place it on a parchment-lined baking tray.

7. Bake for about 10 minutes at 350F.

Let them cool on a rack when they are done.  Store in an airtight container and put any in the freezer that you won’t be eating in the next few days, if you wish.