When Starbucks first came out with these, Alex would always pick one up whenever we stopped in. Slowly, from having lukewarm feelings towards them, I became a fan of the spicy and sweet flavour. I’ve always wanted to find a recipe that mimics just this cookie, and so entered Barefoot Contessa at Home.
Since Barefoot Contessa has baking mixes as well, I actually first tried this cookie via her box mix, and loved it so much that I searched for it in my Barefoot Contessa cookbooks. Surely enough, there was the recipe in Barefoot Contessa at Home, and I made it immediately.
The recipe sucks.
After having seen how runny/sticky the batter from the mix turned out, I was dismayed to find actual decent-solid-like cookie dough in my mixing bowl. From there, it was a downhill experiment where I forgot to add baking soda to the second batch, and the third batch’s consistency was even further from my expectations that I couldn’t even muster up the energy to roll the cookies in sugar before baking.
That was all last year. This year, I decided that the problem must lie within the proportion of the ingredients in the recipe – and I boiled it down to the fact that everything was in cup measures. Out of curiosity, I weighed my cup of flour and discovered that today, a cup weighed 6 oz. in my apartment! (On a dry summer’s day, it’s about 4.5 oz. using the exact same cup.) So after some fine-tuning (hello, first-batch ginger rocks in garbage can), here’s the recipe:
Ginger Molasses Cookies – adapted from Barefoot Contessa at Home by Ina Garten
- 8 oz. dark brown sugar
- 2.5 oz. canola oil
- 3.5 oz. molasses
- 1 large egg
- 2 tsp. ground cinnamon
- 1 tsp. ground cloves
- 1 tsp. ground nutmeg
- 1/2 tsp. ground ginger
- 1/4 tsp. sea salt
- 10 oz. all-purpose flour
- 1 tsp. baking soda
- roughly 1/2 cup chopped crystallized ginger
- granulated sugar, for rolling cookies in
- Preheat oven to 350 degrees Fahrenheit
- In a stand mixer, mix together on medium speed, the sugar, oil, molasses, spices, and salt for about 5 minutes. You shouldn’t have to scrape the bowl too much, but do as necessary.
- Add in egg and mix on medium speed for another 2 minutes.
- Add in flour and baking soda, and mix on medium speed to incorporate all the flour. Add the chopped ginger and mix until combined.
- Roll the dough into about 1″ balls, and drop into sugar. Flatten on the cookie sheet.
- Put into preheated oven for 10 minutes. Depending on oven temperature etc., it should be ready at about the 13 minute mark. In my convection oven I left them for only 10.5 minutes and they turned out perfectly.
- Cool on the cookie sheet for 3 minutes before removing to rack to cool completely. Makes 32 regular-sized cookies, or 16 jumbo Starbucks-sized ones.
- The dough dries out and “seals” itself easily, so my second batch, which was rolled and then sat on the counter for 10 minutes waiting for the first batch to bake, didn’t crack as much. Pictures here are of the first batch.
- When you remove the cookies from the oven, they should still be puffed up. That’s fine, during the three-minute cooling period, they’ll flatten and start to look like what you want them to look like.
Now go and make them! They taste just like the wonderful things from Starbucks!