Living in a house without air conditioning means that baking is strictly out in the summer and as a result, after Christmas seem to be when I test all the recipes I’ve been stashing away. These Ginger Molasses Cookies are just so decadent that I would feel guilty not posting them. At the same time, they’re so rich and amazing I would never make them regularly, so Pre-Valentines day seems to be the perfect time to share.

Be warned: these are definitely a bake and immediately take into work (so you don’t get carried away and eat them all) kind of affair.

Cautions aside, this recipe care of Fab Brunette completely lived up to my expectations. The cookies are a little lighter and less dense that what you would find at Starbucks, but the taste is nearly  identical- definitely worth an attempt! They’re moist, chewy (especially if you don’t over bake, know your oven!) and while one ice cream scoop yeilds a civilized cookie, two makes ones the size of your head. a.k.a. The Appropriate Cookie Size.

You’ll fall in love- so don’t say I didn’t warn you if you don’t want to head out on Valentine’s Day because you have found total spiritual and romantic fulfilment in a baked good.

Have fun! And then please write me a 1200 word e-mail describing how they taste because I’m not cut out to be vegan. Just kidding, vegan baking is easy, but come on. Cookies without butter? I’m not so far gone. Yet.

Download the ginger molasses cookie recipe here

This is ready to print out and head straight into your kitchen, or if you’re not a fan of downloads you can find the recipe after the jump…

Ginger Molasses Cookies

Ingredients
•2 1/4 cups flour
•2 teaspoons baking soda
•1/4 teaspoon salt
•1 teaspoon ground cinnamon
•1 teaspoon 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
•Granulated sugar (for coating cookie dough before baking)
Method
1 Preheat oven to 375 degrees with rack in center. Line 2 baking sheets with parchment paper, set aside.
2 Sift flour, baking soda, salt, cinnamon and ginger 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. Lower to medium speed, beat in the egg and molasses, the increase speed to high and beat about 1 minute longer, until mixture no longer looks curdled.
4 Mix in the flour mixture on low speed. The batter will be rather stiff. Place some granulated sugar on a plate, and using an ice cream scoop or measuring cup form 1/4-cup portions of dough. Transfer 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.
5 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.
6 Bake for 12 minutes, or until the cookies have spread and are firm to the touch. Allow to cool and then eat.

• 2 1/4 cups flour

• 2 teaspoons baking soda

• 1/4 teaspoon salt

• 1 teaspoon ground cinnamon

• 1 teaspoon 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

• Granulated sugar (for coating cookie dough before baking)

Okay!

1. Preheat oven to 375 degrees with rack in center. Line 2 baking sheets with parchment paper, set aside.

2.  Sift flour, baking soda, salt, cinnamon and ginger 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. Lower to medium speed, beat in the egg and molasses, the increase speed to high and beat about 1 minute longer, until mixture no longer looks curdled.

4. Mix in the flour mixture on low speed. The batter will be stiff but moist. Place some granulated sugar (normal, non-dark brown  sugar is recommended, but dark will work too) on a plate, and using an ice cream scoop or measuring cup form 1/4-cup portions of dough. One ice cream scoop will yield small “classic” cookie size and a 1/4 cup portion will give you the bigger “starbucks” sized cookie. 

5. Transfer 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.

5. 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.

6. Bake for 9 – 12 minutes, or until the cookies have spread and the edges become just slightly golden. Size will effect cooking time, so smaller will be done in 8 – 9 mins and larger will be 10 –  12. When over cooked the bottoms will caramelize and the cookies will get hard, so make sure you err on the side of under baking them.

7. Cool on a wire rack and enjoy!

 

Updated Dec. 14, 2013 – Some readers had issues with this recipe, so I’ve re-tested them and added more details and clarifications in the post’s recipe above (the downloadable card still needs to be updated). These cookies are fluffier and more cakey than the Starbucks cookies, but they’re a great stand in if you’re craving them. Make sure you under bake them, and you’ll be golden!

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