Thursday, November 13, 2008

Lisa's Ginger Molasses Cookies




Ok, just a quick note, I'm a new mom with a 3 month old at home, so sorry, no pictures of these for now , all i can say is that im pretty sure this is the original starbucks recipe.... Not positive, but tastes like it : ) Found it online somewhere and it looked like the real McCoy so i gave it a try. Anyway, it's fantastic, so try it out. Great for christmas!!





Lisa's Ginger Molasses Cookies

butter 1.5 c
demerara brown sugar 2 c

lg eggs 2
molasses 1/2 c

ap flour 4.5 c
all spice 1 tsp
cloves 1 tsp
ginger 2 tsp
cinnamon 2 tsp
baking soda 2.5 tsp

-cream butter and brown sugar
-add eggs and molasses and cream again
-combine all dry ingredients and dump into your creamed mix. Mix with a large spatula until just combined. It will be quite stiff...
-take a double handful of dough, and roll it into a two inch diameter tube. Roll in white sugar to make it less sticky. Take a sharp knife and cut into rounds that are 1/2-3/4 of an inch thick. Pat on each side with white sugar.
-place on a greased cookie sheet and bake at 375F for 7 min or until cracked on top. Do not overbake or they will be crisp not moist and chewy!

Note: demerara sugar is the very dark brown sugar in stores. You can get it in the baking section. If you don't have it on hand, just add another tablespoon of molasses to your mix and use the regular brown sugar..

Personal Note: i like to make a pan of them, and then roll the rest of the dough and store it wrapped in seran wrap in the freezer so i can have quick cookies when i feel like it : ) Just an idea. Also, the dough is easier to handle when its not super warm so if you're not working fast, put it in the fridge before you roll it... Enjoy you guys! I know we do : )

11 comments:

  1. Well, Lisa, we can all bake the cookies and see what they look like but only you can post a picture of your cutie. Thanks for giving us a peek at her. . .and you.
    The recipe will be tried at our house. . .I love those cookies.
    So great to have you post again.

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  2. I love ginger molasses cookies and I make them fairly often.
    Nice pic of your little one!

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  3. Such a nice cookie to have and give at Christmas time too. Love to have them with a good cup of tea....mmmm.mmm...I can almost smell them baking in the oven now.

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  4. When at Starbucks the Gingersnap Cookie is my favorite. What a little darling your daughter is. Who needed a picture of the cookie anyhow? Just stop by Starbucks to see it if you need to:)These are a must have for one of my son in laws so I will use this recipe for my next batch. Trust you are enjoying being Mommy. So many firsts...so much fun. Kathleen

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  5. Is your sweet little one into the cookie dough yet? If not I'm sure she will be soon !! smile
    Your cookie recipe looks like a winner - especially with a steaming mug of Starbuck's coffee!

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  6. Lisa, I made the cookies yesterday but they didn't poof and crack as I thought they should. I'm wondering if I did something wrong. I looked at other "copycat Starbcuks molasses cookies" and noticed that they had 2 tsp. of baking soda for half the amount of flour. . .I'm wondering if doubling the recipe needs more baking soda or did I goof up some where?

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  7. Hey Lovella

    As for the cookies... so, i don't chill it if im baking fresh, but just because i work fast enough, so that might be a factor. When i bake they are room temp as i find that if the dough is cold or frozen for the baking, the cookies taste great, but they don't have that rounded cracked look, but just a minimum of cracking and they stay close to the cold shape with harder edges. That's what i find at least. So next time (if there is one :) try baking them at room temp. Skip the chilling and just put them on the pan.. I took a look at my recipe, but the 2.5 tsp of powder to 4.5 c flour is my ratio so its not a typo. Don't know what else to tell you : ) Good luck!

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  8. Thanks Lisa, they taste excellent and will certainly make them again, but bake them at room temperature. . .

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  9. I just made them and I rolled them into balls, rolled them in sugar and put them on the cookie sheet. They turned out perfectly and had lots of "stretch marks" on them! They taste awesome and they are the exact recipe I was looking for!
    Donna

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  10. CAN SOMEONE TELL ME IF THE COOKIES ARE SOFT AND MELT IN YOUR MOUTH? I AM LOOKING FOR AN OLD MENNONITE MOLASSES COOKIE THAT IS. I USED TO PURCHASE THEM FROM A MARKET IN MUIR MICHIGAN AND THE BAKERY TOLD ME THEY RECEIVED THE RECIPE FROM A MENNONITE LADY BUT THEY COULD NOT GIVE THE RECIPE OUT. THANKS SO MUCH.

    LORI

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  11. making these today, thank you so much for the recipe and the idea of freezing some of the dough for later is fabulous!

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