Very similar to Starbuck’s big chewy moist Ginger Cookies with a bit of a zing.

This recipe is considered an heirloom in my friend Julie’s family for generations, in the great province of New Brunswick Ontario, Canada … close to our Newfie friends eh?

Both provinces being some of the friendliest people on the planet. (my bro-in law’s from Newfoundland)

Great Grandmas Molasses Crumples – Chewy Ginger Cookie Recipe:

Roll into 2 inch balls and roll those balls in cane sugar (or coarse bakers sugar)
Place on parchment lined cookie sheets 4 inches or so apart  (we flatten each cookie and add a sprinkle more sugar on top, other folks prefer to let them flatten themselves while cooking)

6 cookies per tray is what ours can handle – we use a hot stoneware sheet that stays in the oven and just hot-swap the pre-loaded parchment sheets off and on using a wooden cutting board as one would use a pizza peel (not recommended for novices).

Bake at 350 F for 8 – 10 minutes.

There’s a bit of a knack knowing when these are done, keep checking on them.

For dunking crunchy cookies, just leave them in the oven a little longer to your liking – approx 1 min or so longer – but they can burn easy so keep checking them.

If I had this recipe when I was in the bakery, they would have been a best seller. If you don’t want to make your own, and need more quantity than Starbucks, Mainstreet Organics brand in Toronto is your best bet.

For a wheat free option, substitute light spelt flour for the regular flour.

Spicey like gingerbread!