On 02/12/2010 5:44 PM, sf wrote:
> Thanks, Dave - I was reading on one of the web sites that the way to a
> soft cookie is to cream the butter and sugar together until the butter
> is very light. This recipe seems to have included that factor. I bet
> even if it's not a Starbucks recipe, it must be really good.

I have made quite a few batches of these cookies and they are great. It
is a keeper recipe.



>
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> On Thu, 02 Dec 2010 14:56:52 -0500, Dave Smith
> > wrote:
>
>>
>> This is alleged to be the Starbucks recipe for Ginger Molasses cookies.
>> They are on the soft side. FWIW, I make them about half the size
>> suggested..... and get twice as many.
>>
>>
>> 2 1/4 cups flour
>> 2 tsp. baking soda
>> 1/4 tsp. salt
>> 1 tsp. ground cinnamon
>> 1 tsp. 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 (blackstrap is too strong for this
>> cookie)
>> Granulated sugar (for coating cookie dough before baking)
>> Non-stick vegetable spray (optional, for coating the scoop)
>>
>> Heat oven to 375 degrees with the rack in the center. Line 2 baking
>> sheets with parchment paper, silicone pan liners or aluminum foil (if
>> using foil, grease foil with 1 Tbsp. butter or solid vegetable
>> shortening). 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. 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.
>>
>> 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.
>>
>> 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 firm to
>> the touch. Rotate the sheet 180 degrees halfway through the baking time.
>> Remove from the oven and let the cookies cool on the baking sheet.
>>
>> Note: This dough can be frozen for slice-and- bake cookies. Just roll
>> into a log 2-1/2 inches thick. Wrap in plastic wrap and then in foil.
>> Can be stored in the freezer up to 6 months.
>>
>> Makes 1 dozen large cookies.
>
>