I was having a particularly bad day the other day and decided it might be a good day to make cookies. I keep a stack of recipes that I plan to try always on hand, so I grabbed this one to make a copycat of Starbucks ginger molasses cookies. Having never had their ginger molasses cookies, I can’t say if these are as good as what they sell in the stores, but I will say that they are delicious!
Copycat Starbucks Ginger Molasses Cookies
1 c. dark brown sugar
¾ c. unsalted butter, room temperature
¼ c. molasses
One large egg, room temperature
2¼ c. flour
¼ t. Kosher salt
2 t. baking soda
1¼ t. ground ginger
1 t. ground cinnamon
¼ t. freshly ground nutmeg
½ c. sugar, for dipping
Preheat oven to 375° F. Line two large baking sheets with parchment
paper or a Silpat; set aside.
In the work bowl of a stand mixer, cream brown sugar and butter together until
fluffy, 3 to 4 minutes. Add molasses, scrape down, and add egg. Mix until
smooth and creamy.
In a separate bowl sift together flour, salt, baking soda, and spices. With
mixer on low speed, slowly add dry ingredients. Beat only until a thick dough
forms.
With a large cookie scoop or small ice cream scoop, scoop up about 1/4 cup of
the dough. Roll it in a ball, roll it in the granulated
sugar, and place it on the prepared baking sheets. Allow 2 inches of space
between each of the cookies. Once you have filled a baking sheet, dip the
bottom of a glass in the sugar, and flatten each slightly. With a teaspoon (in
order to get that crackled effect) top each cookie with a little more sugar
(approximately a half teaspoon).
Bake for 15 minutes. Allow to cool on the baking sheet 10 minutes before
removing to a wire rack to cool completely. Makes approximately 15 cookies.
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