These gingersnap cookies are soft and chewy and moist just like the starbucks ones, they're just a little smaller. But hey... if you want you could make yourself a giant ginger molasses cookie with this recipe if you wanted to.
1 1/2 cups butter (softened)
2 cups sugar
1/2 cup molasses
4 1/2 cups flour
3 tsp baking soda
2 tsp cinnamon
1 tsp ground ginger
1 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp salt
1/3 cup sugar (for rolling cookies in)
In a large mixing bowl, cream together the butter and sugar. Add in the egg one at a time, beating well after each addition. Beat in the molasses.
In a seperate bowl combine the flour, baking soda, cinnamon, ginger, cloves, nutmeg and salt. Gradually add this to the creamed mixture (in about 3 or 4 additions). Mix well.
Refridgerate the dough for about 1 hour or until it's firmer and easy to handle.
Preheat oven to 350 F.
Roll into 1 inch balls and then roll in sugar. Place them 2 inches apart on an ungreased cookie sheet. Bake for about 10 minutes or until puffy and lightly browned.
Cool on baking sheet for about 1 minute, then transfer to wire racks to cool completely.