Coffee Shop Ginger Cookies

Recipe: Gretchen Jameson

These spiced softies remind me of the Starbucks Molasses cookies offered up each fall. They get a coating of sugar that bakes in for a sweet finish.

Prep: 30 minutes

Bake: 11/13 minutes

Cool: 2 min/batch

Yields: 20-30 cookies

Ingredients

• 4.5 cups all-purpose flour
• 2 tsp. baking powder
• 2 tsp. ground ginger
• 2 tsp. ground cinnamon
• 1 tsp. baking soda
• 1 tsp. kosher salt (or 1/2 tsp. salt)
• 1.5 tsp ground cloves
• 1 cup unsalted butter (softened)
• 1.5 cup sugar
• 2 eggs (room temperature)
• 1 cup mild-flavored molasses
• 1/2 coarse sugar or 1 cup confectionary pearl sugar (I use Wilton brand confectionary sanding sugar, available at Michael's)

Directions

1. In a large bowl, stir together the all-purpose flour, baking powder, ginger, cinnamon, baking soda, salt and cloves. In another large electric bowl, beat the softened butter on low speed for 30 seconds. Add the granulated sugar. Cream until combined (fluffy and light in color, usually 7-10 minutes), scraping sides of bowl often. Beat in eggs and molasses until combined (do not over beat). Beat in as much of the flour mixture as possible. Stir in any remaining (do not over mix or dough will lose character). Dough will be soft.

2. Shape the dough into 2-inch balls. Roll in coarse or pearl sugar. Place 4 inches apart on Silpat lined baking tray (or parchment lined, or ungreased sheet). Using the bottom of a juice glass, dipped in additional sugar if necessary to prevent sticking, flatten dough to 3-inch rounds.

3. Bake cookies in a 350 degree oven for 11 to 13 minutes or until the bottoms are lightly browned and the tops and puffed and slightly "cracked", (DO NOT OVERBAKE!) and edges are firm. Cool on cookie sheet 2 minutes. Transfer ginger cookies to wire racks to allow to cool completely.

Nutrition facts per cookie: 287 calories (reduce by rolling smaller cookies!), 10g fat, 46mg chol., 263mg sodium, 47g carbs, 1g fiber, 3g pro.