I'm not usually a fan of the big, round, cookies that you can get at Starbucks - they're too much cookie! However this time of year always makes it extra difficult to resist their ginger molasses cookies. They're soft, chewy with just the right amount of spice. A few years ago I was determined to recreate those cookies in our annual christmas cookie baking day. I found a few recipes online and pooled together the ones that sounded best, and was sure to make them even better in bite size form. This recipe is from my scraps of notes of favourite recipes and has been a winter classic in our cookie making. Here's the recipe:
Ingredients
2 1/4 cup all purpose flour
2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon allspice
3/4 cup unsalted butter, softened
1 cup brown sugar
1 large egg
1/4 cup molasses
Preheat the oven to 375 F and line a baking sheet with parchment paper. Sift together to flour, baking soda, salt, cinnamon, ginger, and allspice. In a separate bowl, cream together the butter and sugar. Beat in the egg and molasses until smooth. Mix in the flour mixture until well combined. Roll the dough into small balls, approximately 1 inch in diameter, and roll in granulated sugar. Place on the baking sheet and lightly press down with two fingers. Bake for 6-8 minutes until the bottoms are lightly browned.
These cookies give you the spice of gingerbread while still remaining soft and chewy. They're perfect with a winter cup of tea (I recommend Alpine Punch or Sleigh Ride from David's tea) or if you're feeling fancy, a gingerbread latte! Enjoy!
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