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Starbucks Ginger Molasses Cookies Recipe

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This recipe for Starbucks Ginger Molasses Cookies, by , is from Buchholtz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Connie Buchholtz

Category:
Category:

Ingredients:  
Ingredients:  
2 1/4 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon ground cloves
3/4 cup unsalted butter, softened
1 cup dark brown sugar
1 extra-large egg
1/4 cup regular unsulphured molasses
granulated sugar (for coating cookie dough before baking)

Directions:
Directions:
Heat oven to 375 degrees with the rack in the center. Line 2 baking sheets with parchment paper or silicon pan liners. 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. (Spray the cup or scoop with the optional non-stick vegetable spray to make it easier to release the dough.) Roll the balls to maybe the size of a large gumball and then flatten and bake them for 6 to 8 minutes. Dip the bottom of a flat drinking glass into the sugar and use it to slightly flatten the cookies. Just remember the flatter you make it and the longer you bake it, the crispier the cookie will be. So don't over do it.
Refrigerate one filled baking sheet while the other bakes.

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.

Note: Just remember the flatter you make it and the longer you bake it, the crispier the cookie will be. So don't over do it.

 

 

 

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