If you’re like me you love a good cookie – who doesn’t! I have to say Starbucks Chewy Ginger Molasses Cookies are pretty darn yummy! The only real problems I have with their cookies is that they are so huge and can get pretty expensive! I searched high and low to find a recipe that comes close to theirs and I think I found one! I altered the one I found a little as I felt the recipe didn’t have enough ginger and then I added a few dark chocolate chips to give the cookies a bit more irrisistability! 😉
Makes 12+ cookies depending on their size
2 tsp Baking Soda
¼ tsp Salt
1 tsp Cinnamon
1½ tsp Ginger (original recipe calls for only 1)
¾c Unsalted Butter, softened (1½ sticks)
1c Brown Sugar
1 extra-large Egg
¼c Old Fashioned Molasses Granulated Sugar – to coat cookie dough before baking
– Heat oven to 375 degrees and place the rack in the centre. Line 2 baking sheets with parchment paper or spray with non-stick cooking spray.
– Bowl #1 – Sift flour, baking soda, salt, cinnamon and ginger in a medium bowl.
– Bowl #2 – In a large mixing bowl with the mixer on high speed, cream together the butter and brown sugar until light and fluffy. Switching to medium speed, beat in the egg and molasses then increase the speed to high and beat for about 1 minute longer – until the mixture is no longer clumpy. Scrape the sides of the bowl with a spatual to ensure all ingredients are well blended.
– Add bowl #1 to bowl #2 and mix at low speed. The batter will be pretty stiff. Place some granulated sugar in a small plate or saucer. Take sections of dough as big or as little as you would like your cookies to be – the Starbucks ones use about ¼c of dough per cookie. Roll each dough ball into the sugar before placing on the baking sheet. Space the dough balls evenly as they will spread during baking.
– Using your fingers, press down lightly on each dough ball to flatten it a little. This is where I pressed in some dark chocolate chips, feel free to skip this step or add any ingredient you like.Be creative! 😀
– Bake for 10-12 minutes – depending on the size of your cookies – until the cookies have spread and are firm to the touch. Rotate the cookie sheet halfway through baking time – you can skip this step if you have a convection oven like me :). Remove the baked cookies from the oven and let them cool on a cooling rack.
– If only one cookie sheet fits in your oven at once, refrigerate the other cookie sheet while waiting for the other cookies to bake OR roll the remainder of the dough into a log and freeze it in a ziplock bag. Next time you want a cookie sall you have to do is slice off a few and bake them the same way. The dough should stay fresh for up to 6 months.
NattyDee yo 😉
I am not affiliated with any of the products or brands mentioned in this video. These are my own honest opinions during any product reviews.