One of my favourite treats to eat with my latte is a Starbucks Ginger Molasses cookie – however, I don’t often make the trip to Starbucks anymore! With two kids in tow and a strict budget – we’re frugal now! – so I abuse my Breville Keurig Coffee Machine at home and bake these cookies when I can!
These cookies are so delicious, and very similar to the kind you’ll find at Starbucks. They are HUGE with a delicious sugary crunch and a soft, melt in your mouth buttery cookie center. Make these for friends or family because it’s hard to resist them! Enjoy!
- 2¼ cups flour
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¾ cup (1½ sticks) unsalted butter, softened
- 1 cup dark brown sugar
- 1 extra-large egg
- ¼ cup regular unsulphured molasses
- Granulated sugar (for coating cookie dough before baking)
- Preheat oven to 375 degrees with rack in 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. Lower to medium speed, beat in the egg and molasses, then increase speed to high and beat about 1 minute longer, until mixture no longer looks curdled.
- 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 ¼-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.
- 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 slightly firm to the touch. Allow to cool and then eat.