First off, let me start by saying that I am NOT a professional baker, nor do I claim to be! I’m sure that some of my baking techniques will make all you pro bakers cringe and if you are a pro baker, you may want to shy away now.
With that being said, I do have quite a few recipes that I have gotten from friends or family or found on the internet and tweaked to make them our own. Since I am allergic to nuts, I almost ALWAYS have to fix my sweet tooth with some home baked goods and I like to add a little bit of my own inspiration to things that others have inspired me to bake.
These cookies are, of course, inspired by Starbucks molasses cookies (which contain traces of nuts -as most baked products). I have done a few tweaks to a recipe a friend gave me and could eat the entire batch in a day if I were to let myself haha.
So here’s what you will need:
1 1/4 cups of butter
2 cups of sugar (plus another cup for coating the balls)
2/3 cup of molasses
1/2 tsp salt
3 tsp of ground cinnamon
1 1/2 tsp of ground ginger
1/2 tsp of ground cloves
First cream together the butter and sugar until light and fluffy (yes, I know I use the wrong mixing tool on my mixer, I just find that for this recipe, it makes the cookies fluffier and more light -it does require more patience to use this tool as you have to keep unclogging it, but I promise it makes a difference!)
Then add 2 eggs and beat together on medium until well incorporated (be sure to scrape the sides of the bowl as you mix).
Add the molasses and mix together.
In a separate bowl add the salt, cinnamon, ginger, cloves and flour together and mix well with a whisk. Again this makes the flour very fluffy.
Once fully mixed seal the bowl with saran wrap and put it in the refrigerator for 1 to 3 hours.
After cooled, make small balls with the dough, I usually make about 20 with this batch of dough but if you’d like them bigger/smaller adjust the size of the balls. After making the balls, if you wish to freeze them, now is the time. Place them into a well sealed container and they will store for 3-6 months. When you wish to bake them out of the freezer, allow for 1 hour defrosting time before the next step.
Roll each ball in a sugar and be sure to separate them about 1 inch apart on the baking tray, otherwise they will spread and become one big cookie!