Giant Ginger Molasses Delights
Indulge in these oversized, bakery-style Ginger Molasses Cookies, inspired by the beloved treat from Starbucks. With a perfect balance of warm spices, these cookies feature a rich, chewy texture enhanced by the deep flavor of dark brown sugar and classic molasses. Each bite delivers the aromatic essence of ginger and cinnamon, making them perfect for cozy evenings or festive gatherings. Bake a batch and savor their delightfully sweet and spicy profile, just like your favorite coffee shop.
12
Servings
100
Calories
13
Ingredients
Ingredients
All-purpose flour
2 1/4 cups (sifted)
Baking soda
2 teaspoons (none)
Salt
1/4 teaspoon (none)
Ground cinnamon
1 teaspoon (none)
Ground ginger
1 teaspoon (none)
Allspice
1/2 teaspoon (optional)
Clove
1/2 teaspoon (optional)
Unsalted butter
3/4 cup (softened)
Dark brown sugar
1 cup (packed)
Extra-large egg
1 (none)
Regular unsulphured molasses
1/4 cup (none)
Granulated sugar
for coating (none)
Vegetable oil cooking spray
for coating (optional)
Instructions
1
Preheat your oven to 375°F (190°C) and position the rack in the center. Line two baking sheets with parchment paper and set aside.
2
In a medium bowl, sift together the flour, baking soda, salt, cinnamon, ginger, allspice, and cloves (if using). Mix well and set aside.
3
In a large mixing bowl, cream the softened butter and dark brown sugar using a high-speed mixer until the mixture is light and fluffy, about 1 minute.
4
With the mixer on medium speed, add the extra-large egg and molasses to the butter mixture. Beat on high for an additional minute, ensuring the mixture is well combined and smooth, scraping down the sides as needed.
5
Gradually add the dry ingredients to the wet mixture on low speed. Mix until combined; the dough will be quite stiff.
6
Pour some granulated sugar onto a small plate. Using a 1/4 cup ice cream scoop (or measuring cup), form generous portions of the dough, spraying the scoop with vegetable oil spray for easy release if desired.
7
Roll each cookie portion into a rough ball, then roll each ball in the granulated sugar until well coated.
8
Arrange six sugared dough balls on each baking sheet, spaced evenly to allow for spreading.
9
Lightly dampen your fingers and gently press down on each cookie to flatten slightly.
10
Refrigerate one baking sheet of prepared cookies while baking the first batch for about 12 minutes, or until the cookies are set and firm to the touch, rotating the baking sheet halfway through.
11
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information
5
Fat
1
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Giant Ginger Molasses Delights?
These are oversized, bakery-style cookies that feature warm spices, a chewy texture, and the deep flavor of dark brown sugar and molasses.
What is the inspiration for this cookie recipe?
This recipe is inspired by the popular ginger molasses treats found at Starbucks coffee shops.
How many servings does this recipe yield?
This recipe makes 12 large servings.
What is the recommended oven temperature?
Preheat your oven to 375°F (190°C) with the rack positioned in the center.
How should I prepare the baking sheets?
Line two baking sheets with parchment paper and set them aside.
What dry ingredients are sifted together?
Sift together 2 1/4 cups of all-purpose flour, 2 teaspoons of baking soda, 1/4 teaspoon of salt, and the spice blend.
Which spices are included in the dough?
The spices include ground cinnamon, ground ginger, allspice, and optional cloves.
How much ginger is used in the recipe?
The recipe calls for 1 teaspoon of ground ginger.
What type of butter is best for these cookies?
Use 3/4 cup of unsalted butter that has been softened.
What kind of sugar goes into the cookie dough?
One cup of packed dark brown sugar is used to provide a rich flavor.
How long should I cream the butter and sugar?
Cream the softened butter and dark brown sugar using a high-speed mixer for about 1 minute until light and fluffy.
What size egg does the recipe require?
One extra-large egg is needed for this recipe.
What type of molasses should be used?
Use 1/4 cup of regular unsulphured molasses.
How do I incorporate the egg and molasses?
Add them to the butter mixture and beat on high speed for an additional minute until smooth.
What is the consistency of the final dough?
After adding the dry ingredients, the dough will be quite stiff.
How large should each cookie portion be?
Use a 1/4 cup ice cream scoop or measuring cup to form generous portions.
How do I stop the dough from sticking to the scoop?
You can spray the scoop with vegetable oil cooking spray for easy release.
What is used for the cookie coating?
The portions are rolled in granulated sugar until well coated.
How many cookies should be placed on each sheet?
Arrange six sugared dough balls on each baking sheet, spacing them evenly.
Do I need to flatten the dough balls?
Yes, dampen your fingers and gently press down on each ball to flatten it slightly.
Should the second batch be refrigerated?
Yes, refrigerate the second baking sheet of prepared cookies while the first batch is baking.
How long do the cookies bake for?
Bake the cookies for about 12 minutes until they are set and firm to the touch.
Do I need to rotate the baking sheet?
Yes, rotate the baking sheet halfway through the baking time for even results.
How should the cookies be cooled?
Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
What is the calorie count for one cookie?
Each cookie contains approximately 100 calories.
How much fat is in each serving?
Each serving contains 5 grams of fat.
Is there protein in these cookies?
Yes, each cookie contains 1 gram of protein.
What cookie category does this fall under?
These are classified as drop cookies.
Are there any optional ingredients?
Allspice, cloves, and vegetable oil spray are listed as optional ingredients.
What tags describe these cookies?
Tags include cookies, ginger, molasses, giant, holiday, and Starbucks-inspired.