Ingredients for Starbucks Ginger Molasses Cookies
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- Ground Cinnamon
- Ground Ginger
- 1/2 teaspoon ground allspice
- Clove
- Unsalted Butter
- Dark Brown Sugar
- Extra Large Egg
- Unsulphured Molasses
- 1/2 cup granulated sugar, for rolling
- Vegetable Oil Cooking Spray
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How to Make Starbucks Ginger Molasses Cookies
- Preheat oven to 375°F (190°C). Position oven rack in the center.
- Line two baking sheets with parchment paper.
- In a medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon ground cinnamon, 1 tablespoon ground ginger, 1/2 teaspoon ground allspice, and 1/4 teaspoon ground cloves. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 cup packed light brown sugar using an electric mixer on high speed until light and fluffy (about 1 minute).
- Reduce mixer speed to medium. Beat in 1 large egg and 1/2 cup molasses. Increase speed to high and beat for another minute, until the mixture is smooth.
- Scrape down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be stiff.
- Place 1/2 cup granulated sugar on a small plate.
- Using a 1/4 cup ice cream scoop or measuring cup, scoop out 1/4 cup portions of dough.
- Roll each portion into a ball, then roll in the granulated sugar to coat.
- Place 6 sugared dough balls on each prepared baking sheet, leaving some space between them as they will spread during baking.
- Lightly dampen your fingers with water and gently flatten each cookie slightly.
- Refrigerate one baking sheet while baking the other.
- Bake for 12-15 minutes, or until the edges are set and the centers are slightly soft. Rotate the baking sheet halfway through baking.
- Remove from oven and let cool completely on the baking sheet before serving. For longer storage:
- Once completely cool, you can roll the cookies into a log about 2 1/2 inches thick, wrap tightly in plastic wrap, then foil, and freeze for up to 6 months.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
87g
Fat
37g
Carbs
13g
