Starbucks Ginger Molasses Cookies Recipes

BEST EVER GINGER MOLASSES COOKIES (BETTER THAN STARBUCKS!)

Steps:

• Add the butter to the bowl of your stand mixer fitted with the paddle attachment. Cream the butter on medium high speed until it is soft and creamy and the colour begins to turn pale (use a hand mixer if you wish).
• Add the sugar and beat on medium high speed for 2 minutes, scraping down the sides of the bowl a few times.
• Beat in the eggs on medium high speed one at a time, scraping down the bowl after each addition.
• Beat in the molasses and scrape down the bowl to ensure everything is evenly combined.
• In a separate bowl, combine the flour, baking soda, grated ginger, cinnamon, cloves and salt. Whisk these ingredients together to they're combined and dump the mixture into the bowl of the stand mixer with the butter mixture.
• Combine the butter mixture and the dry ingredients on low speed just until no streaks of flour remain. You'll have to scrape down the sides of the bowl a few times to make sure everything is incorporated.
• Cover the dough with plastic wrap and chill in the fridge for one hour.
• After one hour has passed, preheat your oven to 350 degrees Fahrenheit.
• Remove the dough from the fridge and shape it into about 36 balls with your hands, rolling each ball of dough in the white sugar and placing it on a baking sheet prepared with some parchment paper. Remember to space the cookies out appropriately...this recipe makes about 3 dozen cookies so you'll likely need to bake 3 or more sheets of cookies.
• Bake each sheet of cookies for 10-11 minutes at 350 degrees Fahrenheit.
• When you remove the baking sheet from the oven, let the cookies cool on the baking sheet until they've cooled almost completely. This will help them achieve that soft and chewy texture as they continue to bake on the inside even after they've been removed from the oven.

STARBUCKS GINGER MOLASSES COOKIES

Steps:

• Heat oven to 375 degrees with the rack in the center. Line 2 baking sheets with parchment paper. Set aside.
• Sift flour, baking soda, salt, cinnamon, ginger, allspice, and cloves into a medium bowl. Set aside.
• Cream the butter and brown sugar in a large mixing bowl with mixer on high speed until light and fluffy, about 1 minute. With mixer on medium speed, beat in the egg and molasses, then increase the speed to high and beat about 1 minute longer, until the mixture no longer looks curdled. Scrape the sides with a rubber spatula several times while mixing.
• Mix in the flour mixture on low speed. The batter will be rather stiff. Place some granulated sugar on a small plate or saucer. Use a 1/4 cup ice cream scoop or a measuring cup to form 1/4-cup portions of dough. (Spray the cup or scoop with the optional non-stick vegetable spray to make it easier to release the dough.) Transfer the dough to your hands and roll each portion into a rough ball, then roll each ball into the sugar. Place six sugared balls on each baking sheet, spacing them evenly, because they will spread during baking.
• Dampen your fingers with water and press down lightly on each cookie to flatten it a little and dampen the top. Refrigerate one filled baking sheet while the other bakes.
• Bake for 12 minutes, or until the cookies have spread and are firm to the touch. Rotate the sheet 180 degrees halfway through the baking time. Remove from the oven and let the cookies cool on the baking sheet.
• Note: This dough can be frozen for slice-and- bake cookies. Just roll into a log 2-1/2 inches thick. Wrap in plastic wrap and then in foil. Can be stored in the freezer up to 6 months.