Starbucks Copycat Ginger Molasses Cookies

Best Ever Ginger Molasses Cookies The Busy Baker

WEBMar 16, 2023 · Beat in the molasses and scrape down the bowl to ensure everything is evenly combined. In a separate bowl, combine the flour, …

Rating: 4.6/5(59)
1. Add the butter to the bowl of your stand mixer fitted with the paddle attachment. Cream the butter on medium high speed until it is soft and creamy and the colour begins to turn pale (use a hand mixer if you wish).
2. Add the sugar and beat on medium high speed for 2 minutes, scraping down the sides of the bowl a few times.
3. Beat in the eggs on medium high speed one at a time, scraping down the bowl after each addition.
4. Beat in the molasses and scrape down the bowl to ensure everything is evenly combined.

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Starbucks Ginger Molasses Cookies Recipe Food.com

WEBOct 20, 2007 · Sift flour, baking soda, salt, cinnamon, ginger, allspice, and cloves into a medium bowl. Set aside. Cream the butter and brown …

Rating: 4/5(6)
1. Heat oven to 375 degrees with the rack in the center. Line 2 baking sheets with parchment paper. Set aside.
2. Sift flour, baking soda, salt, cinnamon, ginger, allspice, and cloves into a medium bowl. Set aside.
3. 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.
4. 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.

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