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    You are in: Home / Recipes / Ginger Molasses Cookies Recipe
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    Ginger Molasses Cookies

    1/1 Photo of Ginger Molasses Cookies

    Total Time:

    Prep Time:

    Cook Time:

    27 mins

    15 mins

    12 mins

    Chelle_N's Note:

    A Starbucks copy-cat recipe

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375 degrees with the rack in the center.
    2. 2
      Line 2 baking sheets with parchment paper.
    3. 3
      Set aside.
    4. 4
      Sift flour, baking soda, salt, cinnamon and ginger into a medium bowl.
    5. 5
      Set aside.
    6. 6
      Cream the butter and brown sugar in a large mixing bowl with mixer on high speed until light and fluffy, about 1 minute.
    7. 7
      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.
    8. 8
      Scrape the sides with a rubber spatula several times while mixing.
    9. 9
      Mix in the flour mixture on low speed.
    10. 10
      The batter will be rather stiff.
    11. 11
      Place some granulated sugar on a small plate or saucer.
    12. 12
      Use a 1/4-cup ice cream scoop or a measuring cup to form 1/4-cup portions of dough.
    13. 13
      (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.
    14. 14
      Place six sugared balls on each baking sheet, spacing them evenly, because they will spread during baking.
    15. 15
      Dampen your fingers with water and press down lightly on each cookie to flatten it a little and dampen the top.
    16. 16
      Refrigerate one filled baking sheet while the other bakes.
    17. 17
      Bake for 12 minutes, or until the cookies have spread and are firm to the touch.
    18. 18
      Rotate the sheet 180 degrees halfway through the baking time.
    19. 19
      Remove from the oven and let the cookies cool on the baking sheet.
    20. 20
      Note: This dough can be frozen for slice-and-.
    21. 21
      bake cookies.
    22. 22
      Just roll into a log 2 1/2 inches thick.
    23. 23
      Wrap in plastic wrap and then in foil.
    24. 24
      Can be stored in the freezer up to 6 months.

    Ratings & Reviews:

    • on December 10, 2011

      55

      YUMMY! I just made these and they are good! I used two teaspoons of "victorian epicure" gingerbread spice instead and baked them for a few minutes less, they are Pefect!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 14, 2009

      55

      Mmmm. I just baked these cookies and they are very tasty. There is the right amount of spices for my taste. I used wheat flour and sprinkled cinnamon sugar on top. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 19, 2009

      55

      I've made these a few times. They are so yummy!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Ginger Molasses Cookies

    Serving Size: 1 (68 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 284.0
     
    Calories from Fat 109
    38%
    Total Fat 12.1 g
    18%
    Saturated Fat 7.4 g
    37%
    Cholesterol 46.0 mg
    15%
    Sodium 273.9 mg
    11%
    Total Carbohydrate 41.4 g
    13%
    Dietary Fiber 0.7 g
    3%
    Sugars 21.7 g
    87%
    Protein 3.1 g
    6%

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