Starbucks Ginger Molasses Cookies Recipes

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STARBUCKS GINGER MOLASSES COOKIES



Starbucks Ginger Molasses Cookies image

These are the the extra large, extra expensive cookies available at Starbucks. This recipe came from www.kitchenlink.com.

Provided by Rachel-Snachel

Categories     Drop Cookies

Time 22m

Yield 12 large cookies, 12 serving(s)

Number Of Ingredients 13

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 (optional)
1/2 teaspoon clove (optional)
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)
vegetable oil cooking spray (for coating) (optional)

Steps:

  • Heat oven to 375 degrees with the rack in the center. Line 2 baking sheets with parchment paper. 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. Use a 1/4 cup ice cream scoop or a measuring cup to form 1/4-cup portions of dough. (Spray the cup or scoop with the optional non-stick vegetable spray to make it easier to release the dough.) Transfer the dough to your hands and roll each portion into a rough ball, then roll each ball into the sugar. Place six sugared balls on each baking sheet, spacing them evenly, because they will spread during baking.
  • Dampen your fingers with water and press down lightly on each cookie to flatten it a little and dampen the top. Refrigerate one filled baking sheet while the other bakes.
  • Bake for 12 minutes, or until the cookies have spread and are firm to the touch. Rotate the sheet 180 degrees halfway through the baking time. 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.

Nutrition Facts : Calories 284.8, Fat 12.2, SaturatedFat 7.5, Cholesterol 47.9, Sodium 274.7, Carbohydrate 41.4, Fiber 0.8, Sugar 21.8, Protein 3.2

STARBUCKS GINGER MOLASSES COOKIES



STARBUCKS GINGER MOLASSES COOKIES image

Categories     Cookies     Bake     Molasses

Yield 1 dozen large

Number Of Ingredients 11

2 1/4 cups flour
2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup dark brown sugar
1 extra-large egg
1/4 cup regular unsulphured molasses (blackstrap is too strong for this cookie)
Granulated sugar (for coating cookie dough before baking)
Non-stick vegetable spray (optional, for coating the scoop)

Steps:

  • Heat oven to 375 degrees with the rack in the center. Line 2 baking sheets with parchment paper, silicone pan liners or aluminum foil (if using foil, grease foil with 1 Tbsp. butter or solid vegetable shortening). Set aside. Sift flour, baking soda, salt, cinnamon and ginger 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. Use a 1/4-cup ice cream scoop or a measuring cup to form 1/4-cup portions of dough. (Spray the cup or scoop with the optional non-stick vegetable spray to make it easier to release the dough.) Transfer the dough to your hands and roll each portion into a rough ball, then roll each ball into the sugar. Place six sugared balls on each baking sheet, spacing them evenly, because they will spread during baking. Dampen your fingers with water and press down lightly on each cookie to flatten it a little and dampen the top. Refrigerate one filled baking sheet while the other bakes. Bake for 12 minutes, or until the cookies have spread and are firm to the touch. Rotate the sheet 180 degrees halfway through the baking time. 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. I used a food processor and cooked it for 11min. Makes 1 dozen large cookies. Per cookie: 290 calories, 3g protein, 42g carbohydrates, 1g fiber, 12g fat (7g saturated), 275mg sodium.

CHEWY GINGER MOLASSES COOKIES



Chewy Ginger Molasses Cookies image

Molasses adds sweetness to these cookies and gives chewiness to every bite. Eat at least one warm right off the cooling rack with a tumbler of cold milk.

Provided by Food Network Kitchen

Categories     dessert

Time 15m

Yield Makes: about 2 dozen

Number Of Ingredients 10

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon fine salt
1 stick (4 ounces) unsalted butter, at room temperature
1 cup sugar, plus more for rolling
1/3 cup molasses
1 large egg

Steps:

  • Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
  • Whisk the flour, ginger, cinnamon, baking soda, cloves and salt together in a medium bowl. Set aside.
  • Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until well combined, about 3 minutes. Add the molasses and egg and beat until lighter in color, about 3 minutes. Add the flour mixture and mix on low until well blended.
  • Using a tablespoon, form the dough into 1-inch balls and roll in sugar. Place each ball 2 inches apart on the prepared baking sheets. Bake until golden and crackled, 12 to 15 minutes; the cookies will still be a little soft. Baking these in 3 batches one sheet at a time gets you the nice, crackly top. The second sheet of cookies can stay on the counter until ready to bake. Form the remaining dough, roll the balls in sugar and place on the now cooled first baking sheet. Allow the cookies to cool for 5 minutes on the baking sheet, and then remove to a rack to cool completely.

GRANDMA'S® MOLASSES GINGER COOKIES



Grandma's® Molasses Ginger Cookies image

Soft and chewy ginger cookies that will have everyone asking for more. Recipe courtesy of Sue Hoagland.

Provided by Grandma's Molasses

Categories     Desserts     Cookies     Molasses Cookie Recipes

Time 8h30m

Yield 48

Number Of Ingredients 12

1 ½ cups sugar, plus more for sprinkling
2 sticks butter, softened
¾ cup Grandma's® Original Molasses
1 egg
1 teaspoon Spice Islands® Pure Vanilla Extract
3 cups flour, plus more for dusting
1 teaspoon Clabber Girl® Baking Soda
1 teaspoon Clabber Girl® Baking Powder
1 teaspoon Spice Islands® Ground Nutmeg
1 teaspoon Spice Islands® Ground Cloves
1 tablespoon Spice Islands® Ground Ginger
1 tablespoon Spice Islands ® Ground Saigon Cinnamon

Steps:

  • In a large bowl, whip together sugar, butter, molasses, egg, and vanilla. Mix in flour, baking soda, baking powder, and spices until dough comes together. Wrap well and refrigerate overnight.
  • Preheat the oven to 350 degrees F.
  • Roll cookie dough into 1-inch balls and roll in sugar to coat. Arrange on rimmed baking sheets. Bake for 15 minutes.

Nutrition Facts : Calories 109.6 calories, Carbohydrate 17.9 g, Cholesterol 13.6 mg, Fat 4 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 2.5 g, Sodium 47.2 mg, Sugar 11.1 g

FRESH GINGER COOKIES



Fresh Ginger Cookies image

Somewhere between a molasses cookie and a gingersnap, these are especially good cookies.

Provided by Noel Lenhart

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 1h45m

Yield 30

Number Of Ingredients 9

2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 tablespoons grated fresh ginger
¾ cup butter, softened
1 cup white sugar
¼ cup molasses
1 egg
1 cup white sugar

Steps:

  • In a large mixing bowl, combine flour, soda, and salt. In a separate bowl, beat ginger, butter, and 1 cup sugar until light and fluffy. Beat in molasses and egg. Gently fold in flour mixture until just combined. Chill for 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Roll dough into 1 1/2 inch balls and then roll them in sugar. Place 2 inches apart on ungreased baking sheets.
  • Bake until edges start to brown, about 15 minutes. Centers will be slightly soft. Let stand on cookie sheets 1 minute and remove to racks to cool completely.

Nutrition Facts : Calories 137 calories, Carbohydrate 22.6 g, Cholesterol 18.4 mg, Fat 4.9 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 3 g, Sodium 117 mg, Sugar 14.9 g

GINGER MOLASSES COOKIES



Ginger Molasses Cookies image

Make and share this Ginger Molasses Cookies recipe from Food.com.

Provided by Chelle_N

Categories     Dessert

Time 27m

Yield 12 serving(s)

Number Of Ingredients 10

2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 cup unsalted butter, softened
1 cup packed dark brown sugar
1 extra large egg
1/4 cup regular unsulphured molasses
granulated sugar

Steps:

  • Preheat oven to 375 degrees with the rack in the center.
  • Line 2 baking sheets with parchment paper.
  • Set aside.
  • Sift flour, baking soda, salt, cinnamon and ginger 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.
  • Use a 1/4-cup ice cream scoop or a measuring cup to form 1/4-cup portions of dough.
  • (Spray the cup or scoop with non-stick vegetable spray to make it easier to release the dough.) Transfer the dough to your hands and roll each portion into a rough ball, then roll each ball into the sugar.
  • Place six sugared balls on each baking sheet, spacing them evenly, because they will spread during baking.
  • Dampen your fingers with water and press down lightly on each cookie to flatten it a little and dampen the top.
  • Refrigerate one filled baking sheet while the other bakes.
  • Bake for 12 minutes, or until the cookies have spread and are firm to the touch.
  • Rotate the sheet 180 degrees halfway through the baking time.
  • 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.

Nutrition Facts : Calories 284.1, Fat 12.2, SaturatedFat 7.5, Cholesterol 46, Sodium 273.9, Carbohydrate 41.4, Fiber 0.8, Sugar 21.8, Protein 3.1

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