I thought I’d posted this recipe ages ago. Sort of – I posted a link to the original, but not my improved version.

Starbucks Ginger Molasses Cookies

Starbucks Ginger Molasses Cookies

2 1/4 C all-purpose flour
2 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon
2 1/2 tsp ground ginger
3/4 C (1 1/2 sticks) unsalted butter, softened
1 C dark brown sugar, lightly packed
1 large or x-large egg
1/3 C regular molasses (fancy, not blackstrap)
Turbinado sugar (for topping cookies – granulated sugar’s crystals aren’t big enough)

Heat oven to 375F, rack in the centre. Line baking sheets with parchment, Silpats, silicone liners, or aluminum foil and set aside.

Sift flour, baking soda, salt, cinnamon, and ginger together in a medium bowl. Whisk until combined. Set aside.

Cream butter and brown sugar together in a large mixing bowl with mixer on high speed, until light and fluffy, about one minute. Turn mixer down to medium speed and beat in the egg and molasses, then increase the speed again to high and beat for another minute until the mixture looks smooth and no longer curdled. Scrape the sides of the bowl with a spatula intermittently.

Turn the mixer down to low and mix in the flour mixture gradually. The resulting dough will be fairly stiff. Pour some Turbinado sugar onto a small plate. (You can get it at the Bulk Barn.) Roll some dough into a ball in your hands (about 1 1/2 inches across for medium-sized cookies), then push one side of the ball into the sugar to partially flatten the cookie and coat that side with sugar.

Transfer the cookie dough to the cookie sheet, sugared side up, and repeat until the sheet is full. Cookies don’t have to be 100% flattened out – they will spread a bit while baking. How much they spread depends on how stiff the dough is, etc.

Bake for 10-12 minutes, depending on your oven (test bake of a couple cookies is recommended), until the cookies have spread and cracks have started to form in the tops. You want them to stay chewy so you don’t want them to start looking browned. Remove from oven and cool on the baking sheet ’til you can pick them up, then transfer to a baking rack to finish cooling if you have one.

Recipe makes about two dozen medium-sized cookies. The dough can be frozen for up to six months. (You can roll the dough into a 1 1/2-inch log then just slice off the cookies.)

The original recipe nutritional info, which lists the recipe as making one dozen cookies:

– 290 calories
– 3g protein
– 42g carbs
– 1g fibre
– 12g fat (7g saturated)
– 275mg sodium

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