Ingredients
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2 1/4
-
2
-
1/4
-
1
-
1
-
3/4
-
1
-
1
-
1/4
-
-
-
-
-
-
Directions
Ginger Molasses Cookies, A Starbucks copy-cat recipe, YUMMY! I just made these and they are good! used two teaspoons of victorian epicure gingerbread spice instead and baked them for a few minutes less, they are Pefect!
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Steps
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1
Done
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Preheat Oven to 375 Degrees With the Rack in the Center. |
|
2
Done
|
Line 2 Baking Sheets With Parchment Paper. |
|
3
Done
|
Set Aside. |
|
4
Done
|
Sift Flour, Baking Soda, Salt, Cinnamon and Ginger Into a Medium Bowl. |
|
5
Done
|
Set Aside. |
|
6
Done
|
Cream the Butter and Brown Sugar in a Large Mixing Bowl With Mixer on High Speed Until Light and Fluffy, About 1 Minute. |
|
7
Done
|
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. |
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8
Done
|
Scrape the Sides With a Rubber Spatula Several Times While Mixing. |
|
9
Done
|
Mix in the Flour Mixture on Low Speed. |
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10
Done
|
the Batter Will Be Rather Stiff. |
|
11
Done
|
Place Some Granulated Sugar on a Small Plate or Saucer. |
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12
Done
|
Use a 1/4-Cup Ice Cream Scoop or a Measuring Cup to Form 1/4-Cup Portions of Dough. |
|
13
Done
|
(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
Done
|
Place Six Sugared Balls on Each Baking Sheet, Spacing Them Evenly, Because They Will Spread During Baking. |
|
15
Done
|
Dampen Your Fingers With Water and Press Down Lightly on Each Cookie to Flatten It a Little and Dampen the Top. |
