Its that time of year again….

Holy geez… Have not touched this thing in like a month! sheesh. Been a little busy, but its a little better now that the midterm marathon is over. Looking ahead by like a month – it’s already mid-november and christmas break is just around the corner! Woot woot, that’s exciting.

Love christmas and everything else that goes along with it. Decorations, trees, snow, lights – gorgeous…  And, can’t forget about all the delectable treats… gingerbread, sugar, shortbread cookies…. yumm. I decided that it was that time of year again to whip out the molasses. Or, mol-ass-es… as my coworker used to say.

The title of this recipe is ‘Big Soft Ginger Cookies‘ and they are just that – super soft and gingery. I followed this recipe to the T, b/c there must be something seriously right with a recipe that has almost 3000 perfect stars.

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup margarine, softened
  • 1 cup white sugar
  • 1 egg
  • 1 tablespoon water
  • 1/4 cup molasses
  • 2 tablespoons white sugar – for rollin’

1.  Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt… (Okay I lied… didn’t follow this recipe to the T, but decided to add about 1/2 tsp of ground nutmeg just b/c most other ginger cookie recipes include it). Set aside.

2.  In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture.

3.  Scoop n’ roll dough-balls in the remaining 2 tablespoons of sugar.


4.  Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly. (I read a review that said they had to really flatten their cookies, so I did… and my cookies ended up so thin, flat and funky looking… so just flatten oh so slightly)

5.  Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

I was expecting something like the Starbucks molasses cookie (so good). These aren’t as good as starbucks, but they are similar and pretty good. Very soft, gingery, and awesome with a cup of tea. The only thing I was a little peeved about was the fact that my first batch turned out extra flat and weird looking because I flattened them so much.

And… since I’m way behind on my bloggin’, I’d like to now overload you with pictures of food from this past month.



Broccoli, Ham, and Cheese Quiche

Japanese Chicken Wings (recipe)

Peanut Udon Noodles (recipe)… if I remember correctly, this recipe had way more sauce-to-noodle ratio

Chicken Wings – Don’t even remember what kind…honey garlic and sweet chili garlic?

Calamari + Sweet Chili Sauce (recipe)

Seafood Chowder – so goooood (recipe)

Shortbread Cookies (recipe)… attempted to make these plain cookies a little more exciting/ halloween-ish with a two-toned sanding sugar topping

And that’s all folks, hope to talk to you again in like a month! Kidding… I really hope not. I actually miss writing/ sharing about food.

3 Comments Add yours

  1. Amanda says:

    Omg finally a post!! I’ve been waiting to read more exciting things that you’ve made. On a scale out of 10 what would give grade this recipe compared to Starbucks?


  2. Jachito says:

    I didn’t get to try a lot of those…


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