So I am officially obsessed with the ginger molasses cookies from Starbucks. Last weekend I was in Starbucks and I saw them out of the corner of my eye. I just imagined that spicy, sweet smell. I immediately bought one. I knew I had to make them at home or go completely broke buying those at Starbucks everyday.
So I went searching. I found a recipe on Sweetapolita. If you haven’t checked out her site she makes the prettiest cakes I have ever seen.
They are not exactly the same as Starbucks. I can’t pinpoint why but they aren’t.
I did find out a super cool trick while making these cookies though. Say you are making a cookie that requires light brown sugar and you only have just plain granulated all you need to do it add 1 tbs of molasses for every cup of plain sugar. If you need dark brown sugar add 2 tbs of molasses. Pretty cool right?! I thought so.
Soft, chewy, sweet and spicy. The texture is incredible! A little crunchy on the edges, and so soft in the middle. Every time I would bite into one I was always a little surprised how good they were.
Recipe – 18 cookies
2 1/4 c all purpose flour
1/2 tsp ground ginger
1 tsp cinnamon
2 tsp baking powder
1/2 tsp salt
3/4 c butter – room temp
1 c light brown sugar * see note at the end
1/4 c + 1 tbs molasses ( I used cooking molasses)
1 egg – room temp
granulated sugar for rolling cookies (about 1/3-1/2 c)
Preheat oven to 375 F. Line 2 baking sheets with parchment paper.
In a medium bowl mix together flour, cinnamon, ginger and salt. Set aside.
In the bowl of an electric mixer mix cream together butter and sugar until lighter in color and well mixed. Add your egg and molasses. Mix well, taking care to scrape down the bowl.
While your mixer is on low add in your dry ingredients and mix until dough is uniform in color.
In a small dish pour about 1/2 c of granulated sugar. Scoop about 2 tbs of cookie dough and form into balls. Roll in sugar and place on cookie sheet. Flatten out the top of the cookie with the bottom of a measure cup or the bottom of a glass. Place cookies about 2 inches apart. Place cookies in the fridge for 10 minutes. (it does make a difference to the edge of the cookie).
While your first tray is cooling repeat and complete the 2nd baking sheet.
Bake for 8-10 minutes until the tops are not super mushy but you don’t want to over bake. Bake like you would brownies or chocolate chip cookies.
* I only had light brown sugar but the original recipes calls for dark brown sugar so I just needed to add 1 tbs of molasses per 1 cup of sugar. If you are using dark brown sugar skip the extra tbs of molasses.
Slightly adapted from Sweetapolita