As of late, I’m doing my best to be thrifty, especially when going grocery shopping. I’m trying to watch my spending and make every last cent count. You’ll be pleased to know that I’ve made dinner every single night this week – c’est fabuleux, non? I’m trying to stay away from boutique grocers such as Meinhardt and Urban Fare – although I love them so! – but I just can’t continue spending $7.00 on unsalted butter when Price Smart has it for $3.99 on sale. My apologies.
I’ve cut back on my Starbucks consumption, which isn’t overly maddening because of the Tassimo machine that makes my cappuccinos at home, but there’s one thing I do miss, and it’s something that I just recently discovered and is currently my favourite cookie of all time.
The Ginger Molasses Cookie.
First consumed at the Baker’s Market from a fellow baker, then obsessed with at Starbucks, this cookie is delightful, filling and chewy, spicy and sweet all at the same time. Starbucks does makes an amazing Ginger Molasses cookie, and I was craving one like mad today so I decided to make them in order to be thrifty.
So I wandered through the grocery store, my kid in the shopping cart, iPhone in my hand dictating what ingredients I needed to make these amazing cookies. I needed cookie sheets, molasses, dark brown sugar, ground ginger… after adding it up in my head it would’ve cost me $15 to make them, so I just stepped up to the Starbucks counter and purchased a ginger molasses cookie for $1.75, brought it home and am currently eating it for lunch with my made-at-home cappuccino.
But I decided to post the recipe anyway! If you try the recipe, let me know how it goes, I’ll be making it this weekend!!
What’s your favourite cookie?
- 2¼ cups flour
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¾ cup (1½ sticks) unsalted butter, softened
- 1 cup dark brown sugar
- 1 extra-large egg
- ¼ cup regular unsulphured molasses
- Granulated sugar (for coating cookie dough before baking)
- Preheat oven to 375 degrees with rack in center. Line 2 baking sheets with parchment paper, set aside.
- Sift flour, baking soda, salt, cinnamon and ginger into a medium bowl. Set aside.
- Cream the butter and brown sugar in a large mixing bowl with mixer on high speed until light and fluffy, about 1 minute. Lower to medium speed, beat in the egg and molasses, the increase speed to high and beat about 1 minute longer, until mixture no longer looks curdled.
- Mix in the flour mixture on low speed. The batter will be rather stiff. Place some granulated sugar on a plate, and using an ice cream scoop or measuring cup form ¼-cup portions of dough. Transfer dough to your hands and roll each portion into a rough ball, then roll each ball into the sugar. Place six sugared balls on each baking sheet, spacing them evenly, because they will spread during baking.
- Dampen your fingers with water and press down lightly on each cookie to flatten it a little and dampen the top. Refrigerate one filled baking sheet while the other bakes.
- Bake for 12 minutes, or until the cookies have spread and are firm to the touch. Allow to cool and then eat.