You don’t have to go all the way to Starbucks to enjoy gingersnap molasses cookies. You can recreate your own Starbucks ginger molasses cookies in the comfort of your own kitchen! I am sure you will agree that this is the best ginger molasses cookie recipe. If you are a fan of gingerbread cookies, you will love these!
These are sweet, soft and delicious and I guarantee one won’t be enough. Taste the best ginger molasses cookie recipe and you’ll want to help yourself to another!
These are just as good with a cup of coffee as a snack as they are topped with a scoop of vanilla ice cream for dessert.
A Look at the Ingredients
To prepare homemade Starbucks Christmas cookies, you’re going to need some pantry staples.
Flour, sugar, butter, egg, baking soda, salt, and sugar combine for these copycat Starbucks ginger molasses treats. Go ahead and use shortening instead of unsalted butter if you prefer. The two are pretty much interchangeable in most baking recipes.
Ginger, cinnamon and nutmeg also go into the mix to add warm, earthy flavours. The main flavours in the finished homemade Starbucks Christmas cookies will be the richness of the molasses and a subtle hint of spice.
How to Make Homemade Starbucks Christmas Cookies
The first thing to do, to make gingersnap molasses cookies, is cream together the butter and brown sugar. Next, add the molasses and then the egg. Mix in the flour, baking soda, salt, and spices, and gather up the dough.
Roll about ¼-cup of the dough into a ball and roll it in white sugar. Put it on a parchment lined baking sheet and press down with moistened fingers. Repeat with the rest of the dough and sugar. Now all that’s left to do is bake the Starbucks ginger molasses cookies!
Tips for Making Starbucks Gingerbread Cookies
Before you begin mixing the ingredients together you should preheat the oven. By the time it’s warm enough your dough should be ready. Also, line a couple of baking sheets with parchment paper.
This recipe makes 12 cookies but, just like real Starbucks ginger molasses cookies, they are big. So I recommend adding no more than 6 cookies to each baking sheet. You can bake one batch of 6 and then the other.
For a real copycat Starbucks ginger molasses flavour, stick to the quantities specified in the recipe. The finished cookies should have a hint of spice. I know some festive cookies are heavily spiced but that’s not true of these.
You can add as much of each spice as you like, of course. But I prefer the main flavour being the molasses, just to keep these true to the Starbucks gingerbread cookies taste.
It’s handy to coat the ¼-cup scoop with some non-stick cooking spray before scooping up a cookie-sized piece of dough. It just comes out easier if you do this.
What Kind of Molasses to Use
I recommend using regular un-sulphured molasses. The reason for that is blackstrap molasses is too strong here. Blackstrap would obliterate the delicate spice flavours, so I wouldn’t use it to make the best ginger molasses cookie recipe.
If you have blackstrap molasses and want to use that, then I would suggest swapping the dark brown sugar in the recipe for light brown sugar. I might also increase the amount of ginger.
What’s the Difference between Molasses and Gingerbread Cookies?
So these cookies contain molasses and ginger. So, are they molasses cookies or gingerbread? The main difference between these types of cookies is gingersnap cookies are crisp and snappy while molasses cookies are soft in texture.
Molasses cookies typically contain ginger but much less than you’ll find in gingerbread or gingersnap cookies.
Where Does Molasses Come From?
Since molasses is one of the main flavours in Starbucks ginger molasses cookies, you might like to know more about this ingredient. As you know, molasses is a dark, thick, sweet syrup. It’s made during the sugar-making process.
After sugar beets or sugar cane is crushed, the juice is extracted then boiled down to make sugar crystals. The brown syrup left behind after the sugar is removed is the molasses. Repeating this process results in different molasses types.
Sulphured molasses has been treated with sulphur dioxide which works as a preservative. Because you can vaguely taste it, I prefer un-sulphured molasses. Most molasses from the grocery store is the un-sulphured kind.
Light molasses is the most common type sold and the best one for pies, cakes, and these Starbucks ginger molasses cookies. It gives a wonderfully sweet, rich flavour without being too strong. If a recipe doesn’t specify which type to use, then use this.
What about Dark Molasses?
Dark molasses is the result of re-boiling the light molasses and this is thicker, richer and less sweet. It tastes very strong and pairs nicely with ginger to make ginger cake. You can also add it to barbecue sauce or baked beans for richness.
Boil the syrup a third time and the result will be blackstrap molasses, which is very dark, very thick and slightly bitter. It is often added to livestock feed since it’s a little richer in nutrients than other types. It can be used in BBQ and on meats but isn’t the best choice for gingersnap molasses cookies.
Find these cookies and others in my holiday cookie box
If you like these gingerbread molasses cookies, you might also like White Chocolate Dipped Ginger Cookies, Chocolate Dipped Peppermint Meringue Kiss Christmas Cookies or Nutellotti Soft Nutella Cookies with Filling.
Just Like Starbucks Ginger Molasses Cookies Copycat Recipe
Just Like Starbucks Ginger Molasses Cookies Copycat Recipe
- Preheat oven to 375 degrees F.
- Prepare a couple large baking sheets by lining them with parchment paper.
- In a large bowl with an electric mixer or in the bowl of a stand mixer, cream together the brown sugar and butter until light and airy 3 to 4 minutes.
- Slowly stream in the molasses, once combined, scrape the sides and add in the egg. Mix until fully combined and airy again.
- Sift in the flour, salt, baking soda, and spices into the butter mixture, and combine on low speed until a thick dough forms.
- Place the white sugar into a small bowl and set it nearby
- Fill a small cup or bowl with water and set it nearby.
- Scoop about ¼ cup of the dough out into the palm of your hand, roll the dough into a ball.
- Take the ball of dough and roll it in the bowl of sugar so that it is generously covered in sugar. Set the ball onto a baking sheet then dip your fingers into the cup of water to dampen them and press the ball down lightly to flatten the ball a bit.
- Repeat this step, keeping plenty of space between the cookies on the baking sheet. You should be able to fit about 5 to 6 cookies on each sheet.
- Bake one sheet of cookies at a time on the middle rack of your preheated oven. Keep the other sheet of dough in your fridge while the first sheet is baking. Bake for 10 ot 15 minutes, until the cookies have hardened on the edges and have spread.
- Take the cookies out and let cool.
- Bake the second tray of cookies.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
These homemade Starbucks Christmas cookies are perfect for the holidays. I find this to be the best ginger molasses cookie recipe and would recommend making plenty of Starbucks ginger molasses cookies this year!