With more than a million pounds of wafer-thin Moravian cookies baked here each year, Winston-Salem is your headquarters for holiday sweets. These crispy cookies have become worldwide wonders (and excellent stocking stuffers).
A recipe that dates back to when the Moravians first settled in Salem, the traditional ginger-flavored cookies were rolled extremely thin and cut by hand. Today, the recipes live on in Winston-Salem with added flavor varieties and an array of local restaurants incorporating the cookie goodness in their seasonal menus.
Dewey’s Bakery is considered a household name in the area, especially around the winter holidays. In addition to two permanent locations in Winston-Salem, Dewey’s opens approximately 45 pop-up shops around North Carolina during the holiday season to offer their festive cookie tins, cheese straws, and more.
To help spread holiday cheer, Dewey’s shared three festive recipes that transform the classic ginger Moravian cookie into a festival holiday dessert.
Peppermint Ginger Ice Cream Sandwiches
- 24 Triple Ginger Moravian Cookies
- 10 oz bag of peppermint candies, crushed
- 1 pint Peppermint Ice Cream
- Crush the peppermint candies using a food processor, or in a ziploc bag using a rolling pin.
- Scoop ice cream onto bottom cookie.
- Top ice cream with second cookie.
- Roll cookie sandwich in crushed peppermint pieces. Freeze for at least an hour to allow the ice cream to freeze and the cookies to soften.
- Serve and enjoy!
(Makes 12 sandwiches)
White Chocolate Ginger Cookie Bark
- 1 sleeve (half a box) of Triple Ginger Moravian Cookies
- 10 oz bag of white chocolate chips (you may substitute white candy coating)
- ¼ cup dried cranberries
- ¼ cup chopped pistachios
- In a large bowl, microwave the white chocolate chips until just melted.
- With your hands, break the cookies into the melted chocolate, reserving a couple of cookies for the top.
- Spread the mixture onto a wax paper-lined cookie sheet until it is an even layer.
- Sprinkle the pistachios and cranberries on the top. Break up the few remaining cookies onto the top.
- Place in the refrigerator to set for at least 30 minutes. Break into pieces before serving.
Sugar Plum Ginger Cheesecake Bars
- 1 large sleeve of Ginger Spice Moravian Cookies
- Sugar Plum Jam (or any favorite jam flavor)
- 3 tablespoons sugar
- 1 cup sugar
- 3 tablespoons melted butter
- 5 8-ounce packages of cream cheese, softened
- 3 tablespoons flour
- 1 tablespoon vanilla
- 1 cup sour cream
- 4 eggs
- Preheat the oven to 325° degrees, and line a 13″ x 9″ baking pan with aluminum foil so that the foil extends over the sides of the pan. With a food processor, grind the full sleeve of Moravian Cookies into fine crumbles. In a bowl, mix cookie crumbs, butter and 3 tablespoons of sugar and press into the bottom of the pan. Bake for 10 minutes.
- In a bowl, beat the cream cheese, flour, vanilla and 1 cup of sugar with an electric mixer at medium speed. Once fully blended, add in the sour cream and blend. Add the eggs one at a time, beating at low speed between each egg.
- Pour the mixture into the pan, spreading evenly. Add dollops or lines of jam, then use a knife or toothpick to zig zag or swirl through the batter.
- Bake for 40 minutes. When done, the center may not look fully set (almost like liquid), but it should be dry to the touch. Let cool completely, then refrigerate for at least 4 hours (the best texture will be achieved by refrigerating overnight). Remove the cheesecake from the pan using the foil as handles. This recipe makes about 16 servings.
Plan a visit to Winston-Salem this holiday season and swing by Dewey’s Bakery in Reynolda Manor or Thruway Shopping Center, or one of the many pop-up bakery shops, so you can stock your pantry with delicious treats! Visit Dewey’s Bakery online for pop-up shop locations.