09/10/2015

Ginger Molasses Cookies (better than Starbucks!)

It dawned on me recently that I've been making cookies for almost 25 years. Now, I realize that doing something for a long time doesn't necessarily make you an expert, but I would like to think that I've learned a thing or two about baking cookies over the years and that I have at least a few cookie recipes that I've perfected...and these Ginger Molasses Cookies definitely fall into the perfection category! I remember my mom making these cookies when I was very young and calling them Gingersnaps, even though my dad affectionately referred to them as "Ginger-bends" because they're so moist and soft and chewy and don't have that traditional biscuit "snap" quality. They're not dry like some ginger-flavoured cookies tend to be and they've got the perfect balance of sweet molasses, spicy ginger, and warm cinnamon.  They're so soft that they almost melt in your mouth. If you're still buying the Starbucks' Ginger Molasses cookies with your morning coffee then you obviously haven't tried this recipe! You're going to love it!!


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You'll need:

1 1/4 cup unsalted butter (at room temperature)
2 cups white sugar
2 eggs
1/2 cup molasses
4 cups all purpose flour
1/2 tsp salt
4 tsp baking soda
2 tsp ground cinnamon
1 tsp grated fresh ginger (or powdered ginger)
1/2 tsp ground cloves

1/3 cup white sugar for rolling


To make:

Add the butter to the bowl of your stand mixer fitted with the paddle attachment. Cream the butter on medium high speed until it is soft and creamy and the colour begins to turn pale. Add the sugar and beat on medium high speed for 2 minutes, scraping down the sides of the bowl a few times.

Beat in the eggs on medium high speed one at a time, scraping down the bowl after each addition. Beat in the molasses and scrape down the bowl to ensure everything is evenly combined.

In a separate bowl, combine the flour, baking soda, grated ginger, cinnamon, cloves and salt. Whisk these ingredients together to they're combined and dump the mixture into the bowl of the stand mixer with the butter mixture.

Combine the butter mixture and the dry ingredients on low speed just until no streaks of flour remain. You'll have to scrape down the sides of the bowl a few times to make sure everything is incorporated.

Once your cookie dough comes together, cover the bowl with plastic wrap and place it in the fridge to chill for one hour.

After one hour has passed, preheat your oven to 350 degrees Fahrenheit. Remove the dough from the fridge and shape it into about 36 balls with your hands, rolling each ball of dough in the white sugar and placing it on a baking sheet prepared with some parchment paper. Remember to space the cookies out appropriately...this recipe makes about 3 dozen cookies so you'll likely need to bake 3 or more sheets of cookies.


Bake each sheet of cookies for 10-11 minutes at 350 degrees Fahrenheit. When you remove the baking sheet from the oven, let the cookies cool on the baking sheet until they've cooled almost completely. This will help them achieve that soft and chewy texture as they continue to bake on the inside even after they've been removed from the oven. If you attempt to remove them from the pans too soon they'll be raw in the middle and they'll probably fall apart. If you can muster up the patience to let them cool before moving them, you'll be amazed at the result...


 ...a crispy, sugary exterior with a soft, chewy interior. Yum!



I'm telling you, once you try these cookies you won't find yourself in the Starbucks drive thru line up anymore (unless it's to get a latte to dunk these bad boys in).

This recipe makes at least 3 dozen good-sized cookies, each cookie is only 5 Weight Watchers PointsPlus, making it a great fall treat. I'm not going to lie, it's hard to stop at 1 because they are just THAT good. So it's a good idea to make these once in awhile or even halve the recipe.

I hope you enjoy this recipe! Let me know in the comments below, what's your favourite cookie flavour?

Check out a few of my other amazing cookie recipes too!

Monster Cookies

Reese Peanut Butter Chocolate Sandwich Cookies

Chewy Chocolate Chip Cookies

Hungry for more? Click here to get free recipes by email!

34 comments:

  1. Oh my, how did you know this is my favorite combo? watch out starbucks! Chrissie has you beat!

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    1. Ha Ha! It's my favorite combo too! Thanks :)

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  2. I have everything I need for these except molasses. I so want to make these this week! Pinned for later :)

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  3. I love ginger and these cookies look like an amazing use of freshly grated ginger. (I have a pinterest board called "Ginger Every Which Way - to which I pinned this, of course:) I might add a bit of candied ginger, just because I can never resist.

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    1. Thanks so much! Let me know how you like the addition of candied ginger!!

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  4. These look perfect, I LOVE LOVE molasses cookies - even though my husband hates them so I rarely get to make them! Thanks for sharing!

    Just posted a new cookie recipe on the blog today, would love if you checked it out!

    xoxo www.touchofcurl.com

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  5. Saved to my cookies board, I always loved Starbucks, so I have to try this one!

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  6. can you make them bigger

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    1. Yes, you can make them larger, but you'll have to adjust the baking time accordingly. Thanks!

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  7. Can you make these gluten free??

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    1. I'm not sure, Sara. I've never tried making them with gluten free flour, but I'm sure that if you have a reliable gluten-free flour blend that is comparable to all purpose flour then they might work. You'll have to give them a try and let me know how it goes!

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  8. I made them but ended up with 60 good sized cookies! Also had to increase the baking time by five minutes- go figure! They're delicious!

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    1. So glad you're enjoying them!! Good to know about increasing the baking time...every oven is different!

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  9. THESE ARE AMAZING! Total hit with picky eaters. Made some saturday, they are almost gone. Chewy and crunchy. I added shredded fresh ginger and candied ginger too.

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    1. Thanks so much Jessica!! So glad you enjoyed them!

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  10. Also, I made these at high altitude (9100 ft). I did not change the recipe, But increased the time at 375 to almost 15 minutes.

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  11. What kind of molasses did you use for this recipe? Very excited to try

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    1. I use Crosby's molasses (I live in Canada) but I'm sure any brand of molasses would work. Hope you enjoy them!

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  12. Haven't made the cookies yet... because I got SO frustrated with the share bar blocking out the furthest edge of the recipe!! Just something to maybe look into changing on the website back end...

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    1. So sorry to hear that was your experience Rose. If it's possible to expand the window you're viewing it in that should fix the problem (I've programmed my site to have the largest margin that's possible). Hope that helps!

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    2. Rose – if there is anything past the .html in the URL, delete that. You may just have the mobile website link... that's what happened to me when I found this page on Pinterest!

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  13. I'm not sure if I should thank you for this recipe.....I'm on my second batch as the first were looked at warily.....then inhaled with "MORE PLEASE" from my husband and "please don't make these anymore because I can't stop eating them" from my daughter๐Ÿ˜†๐Ÿ‘๐Ÿป they are seriously delicious! (Thank you ๐Ÿ˜„)

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    1. So glad to hear your family is enjoying them!! They're my family's favourite too :)

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  14. Have you tried these with less sugar?

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    1. Great question! I have cut the sugar by about 1/4 cup or so, and it didn't make too much difference. My philosophy with recipes like this is to enjoy them with the full amount of sugar but only once in awhile. :)

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  15. can these be packaged in cello bags for gifting?

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    1. Absolutely! What a great holiday gift idea!!

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  16. Can you use margarine instead of butter?

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