Not your typical Starbucks cookie

L&S_Gingerbread molasses

Bet you can’t just have one!

By Mercedes Deutscher, Staff Writer

Fall is here and winter is coming, which means tasty seasonal goods are everywhere. A personal favourite of mine is a ginger molasses cookie. For those who haven’t tried this drug—I mean, snack—it is heavenly. Think of biting into a soft gingerbread man. This cookie is even better if you have it heated up.

These cookies are great to share at seasonal gatherings, as gifts, or just as a wonderful snack. This recipe makes 24 cookies that you can share—or eat by yourself.

You will need:

– two and 1/4 cups all-purpose flour

– two teaspoons ground ginger

– one teaspoon baking soda

– 3/4 teaspoon ground cinnamon

– 1/2 teaspoon ground cloves

– 1/4 teaspoon salt

– 3/4 cup softened butter or margarine

– one cup white sugar

– one egg

– one tablespoon water

– 1/4 cup molasses

– two tablespoons white sugar (for sprinkling)


1. Preheat oven to 350 F. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

2. In a large bowl, cream together the butter or margarine and one cup sugar until it’s light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut-sized balls, and roll them in the remaining two tablespoons of sugar. Place the cookies two inches apart onto an ungreased cookie sheet, and flatten slightly.

3. Bake for 8–10 minutes in the preheated oven. Allow cookies to cool on baking sheet for five minutes before removing to a wire rack to cool completely. Store in an airtight container.

Note: If you have the extra time, letting your cookie dough sit for 50 minutes will make the dough easier to handle!