Ginger molasses cookies, I first tried these at Starbucks, where they are just divine! But these, these cookies are a new recipe for the repertoire. They are perfect.

Word on the street is that there is a big storm coming our way, and I’m not too sure if I’ve mentioned this yet, but I hate snow. I know, very un-Canadian of me, but I’m just not a fan! It looks pretty and all, but actually being out in the snow, trudging through the snowbanks, all the while your feet end up soaking and freezing just doesn’t appeal to me. Although, now that I think of it, there is one way that I enjoy the snow… sitting on the couch, curled up in a warm blanket, watching it fall, sipping on some hot chocolate and eating these ginger molasses cookies or just any other holiday cookie in general. That for me, is the ideal way to enjoy snow; somewhere warm.

I would still rather be on a warm Islands somewhere in the Caribbean, but until then, I’ll just enjoy my cookies.

Ginger Molasses Cookies (makes about 24)
Recipe from: One Cake Two Cake

Ingredients

2 1/4 cups all-purpose flour
2 teaspoons of baking soda
1/2 teaspoon of salt
1 teaspoon ground ginger
1 1/2 teaspoons cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon ground cloves
3/4 cup unsalted butter, softened
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar, plus 1/4 cup for rolling cookies
1 large egg
1 teaspoon vanilla extract
1/3 cup molasses

Directions

Preheat oven to 375 degrees and line two baking sheets with parchment paper.

Combine the dry ingredients, flour, baking soda, salt, ginger, cinnamon, allspice, and cloves in a bowl.

Soften the butter in the microwave for about 10 seconds (it may need more). Beat the butter until light and fluffy, about 2 minutes, add in the brown sugar and 1/2 cup granulate sugar and continue mixing for another 3 minutes.

Add in the egg, vanilla and molasses and beat at medium speed for 30 seconds.

Add in the dry ingredients in one addition and beat until just combined another 30 seconds or so.

Place remaining 1/4 cup of granulated sugar in bowl. Scoop out dough in about 1 tbsp scoops, and roll into a ball, then roll the ball in the granulated sugar and place on the prepared cookie sheets about 1 or 1 1/2 inches apart.

Bake in the oven for 11-12 minutes, they should be cracked and the cracks should still look raw.

Let them cool for 5 minutes on the dish and then move to a cookie rack or a plate and let them fully cool.

Tell me what you think about these, anyone who tried them immediately fell in love!

– Lou

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