If you've ever had the ginger molasses cookies at Starbucks at Christmas-time, this the closest recipe, I've ever been able to find. They are soft and crackly and AMAZING! This recipe needs to be followed exactly to get the right results - tried this making alterations, and it’s never as good.
Ginger Molasses Cookies
2 ¼ c. flour
2 tsp. b soda
¼ tsp. salt
1 tsp. cinnamon
1 tsp. ginger
2 ½ tbsp. milk
9 ½ tbsp. Butter flavoured shortening (we use Becel margarine)
1 cup packed brown sugar
1 large egg
¼ cup molasses
1/3 cup granulated sugar for coating
Preheat over to 375 degrees.
Mix flour, baking soda, salt cinnamon, and ginger into bowl and set aside.
Beat shortening & brown sugar in a large mixing bowl, until light and fluffy (no less than 3 minutes).
Beat in the egg and molasses, and continue to mix until well combined. Pour the milk over the flour mixture and stir gently until it has absorbed some of the flour.
Gradually add the flour mix into the shortening mixture, scraping the sides of the bowl often.
Form the dough into gold-ball sized balls, and roll into white sugar. Flatten to about ¾ of an inch thick on an ungreased baking sheet.
Bake for about 12 minutes. When done, the outside edge should be just a shade darker than the inner part, and the surface should have a network of cracks revealing a chewy inside.
Keep in a sealed container to keep them chewy.
