Tis the season friends! Holiday lights are up, Christmas décor is out and my waistline is expanding daily with an increased intake of sugar and cheese. But who can complain right?
Today I’m sharing one of my favourite cookie recipes with you guys. I actually fell in love with this cookie at Starbucks and the one of my really good friends started making them at home. Why spend $4 on a cookie when you can make dozens at home? Imagine a ginger snap but bigger and softer and chewier. Are you drooling yet?
These cookies are the perfect treat for the holiday and believe me when I say they’ll make your home smell like the holidays too.
Here’s what you’ll need:
- 2 1/4 cups all-purpose flour
- 2 teaspoons of baking soda
- 1/2 teaspoon of salt
- 3 ½ teaspoons Pumpkin Pie Spice (Club House brand)
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1/2 cup dark brown sugar, packed
- 1/2 cup granulated sugar, plus 1/3 cup for rolling cookies
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup molasses
- Preheat the oven to 375°F
- In large bowl whisk together the Flour, Baking Soda, Salt, Pumpkin Pie spice and set aside
**the original recipe actually calls for individual amounts of cinnamon, ginger, cloves and allspice but my friend found that by using the Pumpkin Pie spice you get the same result without having to buy 4 different spices
- Use and electric mixer and beat the butter for 2 minutes
- Add the brown sugar, ½ gup of granulated sugar and beat until light and fluffy (about 3 minutes at medium)
- Add the egg, vanilla extract and molasses. Beat until combined
- Add the dry ingredients to your wet ingredients and beat until combined
- Place your remaining 1/3 granulated sugar in a small bowl
- Working with 2 tbsp of dough, roll dough into balls
**If you want smaller cookies you can use 1 tbsp of the mixture
- Roll the balls in the sugar and placed on an ungreased cookie sheet leaving about 1-1 ½ inches of space between them
- Bake until the outer edges are begin to set and the centre is soft and puffy about 11-13 minutes.
**I found for smaller cookies, 11 minutes was perfect. For the larger ones they can go from 13-15. Don’t overcook them. The centre should be soft and spongy when you take them out otherwise they will end up hard and dry.
- Cool the cookies for 2-3 minutes before transferring them to a baking rack
These cookies are a hit at every party and bake sale and I don’t have to tell you that they last all of a minute in my house.
Let me know if you try this recipe and what you thought!