These bakery-style ginger molasses cookies are bold and spicy with a crispy sugary exterior and a chewy center.
My kids and I are HUGE fans of Starbucks ginger molasses cookies. I can’t even drive by a Starbucks without them asking for a cookie, which is fine with me because it gives me an excuse to get myself a caramel macchiato or a salted caramel mocha (or any of their sweet caffeinated drinks!).
However too many trips to Starbucks can cost you a lot of $$$, so I decided to pause on spending the $2.50 on a cookie and bake my own ginger molasses cookies at home. I decided to try this recipe from The Chunky Chef. I liked that there was no chilling required and Amanda’s recipes have never failed me. If you have not checked out her site, you should, because all her recipes are fabulous!
The only change I made to her recipe is that I made the cookies larger to try to mimic Starbucks.
The cookies turned out amazingly delicious! My kids devoured them and asked for more. They are crispy on the outside, soft and chewy in the center, and perfectly spiced with deep flavors of molasses, cinnamon and ginger.
Are they exactly like Starbucks? I would have to be honest and say no, but they are pretty darn close. I think the only way I’m going to get it exactly like Starbucks is to break into Gordon Food Services and steal the recipe (don’t tell anyone).
- ¾ cup (142g) vegetable shortening
- 1 cup (220g) packed brown sugar
- ¼ cup (62ml) molasses
- 1 large egg
- 2&1/4 cups (282g) all-purpose flour
- 2 tsp (10ml) baking soda
- 1 tsp (5ml) ground cinnamon
- 1 tsp (5ml) ground ginger
- ½ tsp (2.5ml) ground cloves
- ½ tsp (2.5ml) salt
- ¼ cup (50g) granulated sugar for rolling
- Preheat oven to 325F and line 3 baking sheets with parchment paper.
- In a large bowl, beat the shortening, brown sugar, molasses, and egg until combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves and salt. Slowly stir the dry ingredients into the wet ingredients until just combined.
- Using a large cookie scoop or ¼ dry measuring cup, scoop out rounded cookie doughs and roll them in the granulated sugar.
- Place the cookie balls onto the prepared baking sheets about 3" apart and flatten slightly.
- Bake for 13-15 minutes or until cookies are puffed, cracked, and just set around edges.
- Let cool on baking sheets for 5 minutes before transferring to cooling racks.
I’ll be sharing this at Fiesta Friday #146 hosted by the wonderful Angie, co-hosted by Antonia @ Zoale and Petra @ Food Eat Love.