Anna Wootton

Christmas Cookie Times: Better-than-Starbucks’ Ginger Molasses Cookies

Have you seen those big ginger molasses cookies in Starbucks, and drooled?

I have drooled, I’m almost certain. They are so big and perfectly coated in sugar crystals, and look so warm and inviting and like such a great accompaniment to a hot drink like, oh, I don’t know…a gingerbread latte maybe? Or an eggnog latte? (*Update! Thanks to the coincidental timing of the universe, Chocolate-Covered Katie posted a recipe for a healthier, homemade Gingerbread Spice Latte on her blog today – check it out here – it’s the perfect complement to one of these cookies!)

The problem is, I give in, I have one, and I feel gross. Maybe some of you lucky ducks don’t have this problem but with the sugar in them (41 grams! Wow. 41 grams = sugar high, and an inevitable – and bad – sugar LOW), the high calories (430! In ONE COOKIE! That’s a whole dinner!) and the high fat content (12g baby), that cookie isn’t looking so good anymore.

But still – they LOOK so irresistible. And smell even better.

Well, how about making a batch at home and keeping them in a tupperware all week to feast off of whenever you reach for that latte (homemade or Starbucks-bought, that part is up to you ;)).

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I take them to work with me in a sandwich bag and have the perfect mid-morning snack to go with my tea, an easy way to ward off the temptation of all those baked goods floating around my office at this time of year.

Why go to the effort of making them for yourself at home? Well, you get a whole batch for less than the price of ONE cookie at Starbucks (unless you buy all your ingredients at Whole Paycheque – if so, I can’t guarantee anything about prices!). You have them at your disposal whenever you want, without having to venture into the pouring rain to your local Starbuckers (oh sorry, that might just be me, living in good ol’  rainy Vancouver and all). But the best advantage?

These babies are 130 calories each (if recipe makes 24). Naturally sweetened, so no sugar high (and only a natural sugar count of 12g per cookie). And with a fat count of 6g per cookie. (Nutritional facts are approximate and based on the brands I used, but should be fairly accurate).

And they’re big. They’re still big, they’re still covered in sugar crystals and they’re still just as delicious looking, smelling AND tasting as the Starbucks version. It’s no contest, really, is it?

Christmas cookies are a necessary part of this time of year. They just FIT with Christmas. So if we’re going to treat ourselves, let’s do it right – no nasty after-effects, no holiday weight gain that has everyone putting “Lose 10 lbs” on their New Years resolutions list. Just a nice treat that you can enjoy…oh, guiltlessly?

Here you go ;). Thank me later peeps!

Copyright to The Guiltless Life

By the way, yes, I seem to be making a habit out of modifying Starbucks’ recipes. What can I say, I’m so tempted by their goodies! I just have to find a way to make them so I can eat them. For my Better-than-Starbucks’ Pumpkin Cream Cheese Muffins, click here.

Better-than-Starbucks’ Ginger Molasses Cookies

INGREDIENTS (makes 18-24 depending on how big you want them!):

2 1/4 cups all-purpose flour (I’ve made this gluten-free before, using 1 cup almond flour, 1 cup all-purpose Bob’s Red Mill gluten-free flour, 1/4 cup brown rice flour. Also, replace the baking soda with 1 tsp of tapioca flour)
2 teaspoons pumpkin pie spice
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 cup butter or margarine
3/4 cup coconut sugar
1/4 cup Sucanat
1 egg
1/4 cup blackstrap unsulphured molasses
Extra Sucanat for sprinkling

DIRECTIONS:

1. Sift together all dry ingredients in a small bowl (flour, pumpkin pie spice, ginger, baking soda).

2. In a large bowl, cream together the margarine with the coconut sugar. Sprinkle in the Sucanat once the mixture is creamed, and mix well.

3. Beat the egg in a bowl and then stir in the water and molasses.

4. Add flour mixture to the large bowl and stir until just combined. *NOTE: You may need to add a little extra flour. I have made these a few times and every time I find the dough is a bit different. If it’s too wet to roll the cookies into balls, add a little extra flour, but you shouldn’t need more than 1/4 to 1/3 cup flour.

5. Once mixed, roll bits of dough into balls and place on a greased cookie sheet. Sprinkle Sucanat over cookies.

6. Bake in a preheated oven (350 degrees F) for 10-12 minutes. DON’T OVERCOOK! Even though they may feel soft, take them out and let cool for another 10 minutes. They’ll harden a bit while cooling, so you want them to be pretty soft when you take them out so they remain soft and chewy when cooled. Enjoy!

Copyright to The Guiltless Life

I’m linking this recipe up in the Tasty Tuesday link party!

Comments

  • November 29, 2011
    Reply

    Gosh those look SO good! I have never had those kind of cookies! I would seriously love to visit you, bake, yoga, and have fun!!

    Happy Tuesday ! xoxo

  • November 29, 2011
    Reply

    yumm i love ginger snaps! definitely getting bookmarked as a must make. thanks for sharing!

  • November 29, 2011
    Reply

    I have been on the search for the perfect ginger molasses cookie my entire life. None of them crack the way I want them to even though they taste yummy! I will add this recipe to my list of ones to make 🙂

  • November 29, 2011
    Reply

    Love that you used coconut sugar Anna! These look awesome! Can’t wait to try them. 🙂

  • November 29, 2011
    Reply

    These look really tasty!

  • November 29, 2011
    Reply

    GIngerbread cookies are one of my favorite desserts EVER! These look absolutely perfect and WILL be making them during the holidays 🙂

  • November 29, 2011
    Reply

    Ali

    Anna these look amazing! I will be making them this weekend. I am starting to trial all the recipes I can to take to our extended family Christmas this year to show off vegan cooking! The family are a bit sceptical that it can be delicious so I am out to prove them wrong.

  • November 29, 2011
    Reply

    YES!! I used to loooove the ginger molasses cookies at Starbucks, so I’m stoked to try these!! 😀

  • November 30, 2011
    Reply

    OOO MY GOODNESS!!!! Girl you had me at Better Than Starbies!!! I love the starbucks ginger cookies…swoon!

    Ok, coconut sugar is my saving grace, so much better for you! I’ll be making these!!

    xxoo

  • November 30, 2011
    Reply

    Wow, we were on the same wavelength! Too cool! And you are so sweet to edit your post for me!! (If my blog weren’t vegan, I would definitely have returned the favor. I was so honored!)

  • November 30, 2011
    Reply

    these look crazy good. i am a total sucker for a soft and chewy ginger/molasses cookie. they look awesome!

  • December 1, 2011
    Reply

    Yum! Those cookies look soo yummy! 🙂

  • December 13, 2011
    Reply
  • December 22, 2011
    Reply

    I love this lighter version of those cookies – thank you for sharing!

  • July 29, 2017
    Reply

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