Ginger Cookies

Have you tried the ginger cookies from Starbucks? If you haven't you absolutely, positively MUST try one. Soft and chewy , the perfect amount of ginger and covered with crunchy bits of sugar, they are hands-down my favourite ginger cookies around. 

This recipe tastes just like those bad boys.  You can make them in a variety of sizes from huge like Starbucks to bite-sized ones you can pop in your mouth, but any way you make them they are the most incredible ginger cookie you will ever have.  And I tell you if you are a Starbucks ginger cookie lover like I am, these will change your life and keep some well-earned money in your pockets. 

For the cookies

2 1/4 cups flour

2 tsp ground ginger

1 tsp baking soda

3/4 tsp cinnamon

1/2 tsp ground clives

1/4 tsp salt

3/4 cup margarine, softened

1 cup white sugar

1 egg

1 tsp orange juice

1/4 cup molasses

raw sugar for topping

Preheat oven to 350F.  Prepare 2 baking sheets with parchment paper.

In a medium bowl, sift together flour, ginger. baking soda, cinnamon, cloves and salt.

In a large bowl, using a hand mixer, cream sugar and margarine together; beat in egg.  Stir in molasses until blended.  Then gradually stir in flour mixture.

Shape dough into 1-inch balls and dip in raw sugar.  Flatten and drop onto baking sheet leaving a 1-inch space between cookies.  Repeat with remaining cookies on second sheet and follow next directions until all batter is used up.

Bake for 8-10 minutes.  Let cool on baking sheet for about 5 minutes then transfer to cooling rack to cool completely.

Store these babies in an airtight container to preserve freshness if you don't eat them all at once!