Is this a Christmas cookie or a Chef’s desperate attempt at trying to get to 12 in the next two days?! Whatever you may think, these are actually inspired by my daily visit to Starbucks. Which is actually where I am right now as we are one of the homes effected by the (deep rumbling voice) “Ice Storm of 2013”. We’ve actually been out of power since Sunday night. Let me tell you, I don’t mind having a power failure as long as it doesn’t impact my being able to get a good home made espresso or bold coffee, or heat, or hot water availability and as long as I can use my oven. But if those basic necessities of life are impacted well then, I’m sorry, it just isn’t right. Still, I’m from Toronto so I’ll put on a brave front. I must tell you amidst the destruction are some beautiful pictures. I’ll post them separately. And although there are some tragic scenes as lots of old trees in our neighborhood ended up in pieces, we have not heard of any tragedies in human life. The force of ice (water) is incredible. But life and health are good, so let’s move on to the cookies.

I’ve made these many times and I have made them large i.e. 6 cookies to a baking tray. But as I keep saying in this Christmas Cookie series, I want my guests to try as much of what I put before them as they can. So smaller works for me. Although I did find that they don’t stay chewy quite as long with the smaller cookie as with the larger. I did take it out early enough that they were soft, but within a few days, even in an airtight container they did crisp up a bit. Still delicious though, ideal for dunking in an espresso or tall bold – home made or at Starbucks.

3/4 cup butter
1 cup brown sugar
1 egg
1/2 cup plain molasses – it’s important to use the right kind or you might end up with an aftertaste when eating your cookie – not unpleasant, just unusual.  Blackstrap Molasses is stronger so if that is what you have, then reduce the amount to ¼ cup. Remember as well, spray or rub some oil into your measuring cup to avoid the molasses sticking to the sides.
2 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp cinnamon powder
1/2 tsp salt
1/2 tsp nutmeg powder
2 1/2 tsp ginger powder
1/4 tsp clove powder
1/2 c. white sugar – for rolling dough balls before baking

Cream the butter and brown sugar together until fluffy. Add the egg and molasses and beat for an additional minute.
In a small bowl, combine the dry ingredients. Sift or whisk
Add the dry ingredients to the wet ingredients and mix just until combined. Cover dough and refrigerate for 2 hours, until firm.  This is an important step, don’t skip it or you will end up with a very sticky hard to work with dough.
Pre-heat the oven to 350F (convection oven).  Line two baking trays with parchment paper.
Roll teaspoons (or use a small scoop) of dough into a ball, then roll through white sugar. Place on lightly greased cookie sheets and bake for 10-15 minutes.  Check at 10 minutes – the edges should be firmer than the center.  Cookies will harden slightly when cooling so don’t over bake them or they will get hard.  These cookies should have a softer texture, that’s what makes them irresistible.  I baked two trays for about 12 minutes and rotated the trays half way through the baking time.
Even though I’ve cheated a bit as this recipe has been posted before, I’ve had enough requests for this cookie to warrant posting it again (my blog, my rules :)). As always – enjoy!

chewly molasses cookies

Chewy Ginger Molasses Cookies