Ali Martell: Straight Up, With a Twist


Chewy Ginger Molasses Cookies

My new favourites

Apparently, yesterday was Ginger Awareness Day. 

Now technically, I believe this is supposed to be a day to recognize redheads. Now, since I am not a redhead (although I desperately WANT to be one, and I truly believe that I would make a smokin' hot redhead, like this lovely lady), I celebrated the second-best kind of ginger out there, and made a batch of these ginger molasses cookies—my new favorite cookie. (Really. They even beat out the chocolate chip kind.)

I originally saw these over here and they just looked so delicious to me that I just had to make them for myself. I have now made them too many times to count, and have adjusted the recipe a teeny, tiny bit, making them even more amazing. 

Try them. You won't be sorry. 


3/4 cups butter, softened
1 cup sugar
1/4 cup molasses
1 egg
2 cups flour
1 1/2 tsp baking soda
1/2 tsp ginger
1/2 tsp allspice
1/4 tsp nutmeg
1/4 tsp cinnamon
1/2 cup of sugar, for rolling the dough balls. 
 Preheat oven to 350. Sift dry ingredients together. 
 Cream the butter and sugar together. Add molasses and egg. Add dry ingredients
 Roll dough into small balls and then roll in extra sugar until coated
 Bake on un-greased cookie sheets, about 1-inch apart. Bake for 10 minutes.