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!
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A Starbucks ginger molasses cookies recipe is a great recipe to choose if you want sweet, chewy cookies for the holiday season. In fact, this homemade version might even be better than Starbucks ginger molasses cookies!
These are sweet, soft and delicious and I guarantee one of these chewy ginger molasses cookies just won’t be enough. Taste the best ginger molasses cookie recipe and you’ll want to help yourself to another!
Starbucks ginger cookies 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. You can enjoy all the benefits of Starbucks copycat ginger molasses cookies without having to go to a coffee shop.
A Look at the Ingredients
To prepare homemade Starbucks Christmas cookies, you’re going to need some pantry staples and equipment like a wire rack and airtight container.
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 to your favourite cookie. 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 dry ingredients, namely 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 get to work and bake 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 cookie sheet or two 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 a little bit 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 in the Starbucks molasses cookies, so I wouldn’t use it to make the best ginger molasses cookie recipe. Baked cookies are better with delicate flavours, especially when, like these, they boast a spicy-sweet deliciousness.
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. Either variety is ideal for Christmas time though and also a great idea for gifts.
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
Ingredients
- 2 1/4 Cup flour
- 1 Cup brown sugar dark
- 3/4 Cup unsalted butter softened
- 1/4 Cup molasses light flavoured
- 1 egg large
- 2 Teaspoon baking soda
- 1 1/4 Teaspoon ground ginger
- 1 Teaspoon ground cinnamon
- 1/4 Teaspoon salt
- 1/4 Teaspoon nutmeg
- 3/4 Cup sugar
Instructions
- 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.
Nutrition
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!
I need to try these! I love the Starbucks ginger cookies.
Taste yummy but my dough was very soft and sticky making it hard to roll into balls. And the tops didn’t crackle and are just smooth.
You might want to refrigerate before baking, like I suggest for the second baking sheet.The dough may have been too warm.
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.
Delicious ✔️👌🥰and turned out perfect!
Finally a ginger molasses that I’ve been looking for I have tried so many and they’ve all failed using this recipe it turned out exactly what I hoped it would they’re really good I ended up making another batch a few days after the first because we ate all of them the first batch I put in forgot to Press them down but they still turned out the same but I did press the others down Look very good and taste amazing
Has anyone had success using gluten free flour?
I haven’t tried it personally, but someone let me know they did. I don’t know what brand of flour they used though. I find I have a lot of success with Bob’s Red Mill 1:1 GF flour. Good luck and let me know how it goes.
I am a pretty accomplished baker. I weigh my ingredients to be more accurate and I have a thermometer in my oven to confirm that the temp is correct. The dough was chilled before I used it. The cookies came out a flat mess and all melted together. Epic fail and I have no idea what happened.
Oh no! Sorry to hear this. I am not sure what happened. I have made them many times with success and I am seeing many post about making them, too.
I have tried so many molasses cookie recipes and this is my favorite to date. I actually have made it twice this christmas! thank you for this!
we all loved these cookies, I will make them again. The first time i made as is. The second time I didn’t have ginger so I left that out and still tasted and looked perfect.
these turned out just like your photos and we love them. They were gobbled up fast by everyone
Made this recipe for a cookie platter for work. They are now my fave cookie. I think even better than Starbucks ones
I have made these 3 times now and am ADDICTED.
This are the best cookies i have ever made. They turned out perfect and that doesn’t always happen with me! brilliant recipe
You had me at Starbucks! I love their Ginger Molasses cookies, but unfortunately because of a dairy-intolerance, I can’t have them anymore. I used my vegan butter as a replacement in your recipe. I only had dark brown sugar and Blackstrap Molasses, so I followed your suggestion and added a bit of extra ginger. They turned out really well. My husband really likes them, as do my kids and I am so happy I can have my Starbuck Ginger Molasses cookie again! They barely lasted the day. My cookies spread out quite a bit, so they were thinner than the ones at Starbucks, but that might’ve had to do with my butter substitute or the altitude. I also needed to add a bit of extra flour to my bowl because it wasn’t forming a dough, but was more of a batter. Again, that could’ve been due to my 2.5 year old helping with the sifting and not all of it getting into the bowl, or the altitude here. Overall, super happy and feel like I need to make another batch! Thanks for all of the tips and the info about molasses. It was so helpful!
Good to know it works with vegan butter, too! I will have to try that version. 🙂
nothing else to say but EXCELLENT!
Good to hear!
I’m wondering anyone has tried pre-rolling them and freezing them. I would love to have these ready to go when the craving hits. I doubled the recipe and they turned out great.
I haven’t frozen the dough so I don’t know how it will turn out, but I have frozen the baked cookies. A few seconds in the microwave and they taste just like fresh out of the oven.
I cook in a retirement home and we make fresh cookies everyday, these are a favorite
so good to hear!
These were super easy & quick to make. I didn’t change a thing. However I ended up with around 20 cookies, which I’m not complaining about! They stayed soft in the middle and crispy around the edges just like I hoped they would. I used 2 sheets of parchment to guarantee no dark spots on the bottom. I’m test-freezing some pre-pared dough balls and will try before too long to see if I can make ahead of Christmas baking season.
Thanks for a great tasting copycat recipe!
So good to hear. I have had success making these from frozen. Keep us updated.
Just made these. Turned out amazing. Made a double batch first time. Made them smaller using a small ice-cream scoop. I did cut back on the ginger. They are delicious
This looks very good.please send me the website thank you
If you click the “jump to recipe” button at the top you can find the recipe to print. 🙂
Just told that I can longer have dairy, gluten or eggs. What would you suggest for substitution for these items?
Hi, there are options for these ingredients to use for baking, but I have not tested a version with this recipe. Sorry!
Have made these multiple times over the years. They’re perfect and delicious. Definitely important to take out of the oven after 10-12 mins even if they look undercooked. They turn out perfect. Best of all, my kids have made them and not even followed the directions exactly and they STILL turn out great.
So good to hear. They are a very easy/foolproof cookie!
I made this cookies today for the first time. they turned out great. My husband loves him, and he’s a big molasses cookie fan. One tip I hope will be helpful. Instead of Rolling the cookie dough in my palms, I used a cookie scoop and put the balls of dough in a plate of sugar. I rolled them around in the sugar and then rolled them in my hands. they didn’t stick to my hands. I put them on a cookie sheet pressed them a little bit and put a little more sugar on top.
Thanks for the tip! 🙂
Just make these today. They did spread out too much but the taste is very good. Should I have added more flour? As the dough didn’t form a ball and was on the soft side.
Yes, it sounds like you needed more flour.
Made these tonight and they were pure evil, in a delicious way! I made them smaller though, and only baked for 8 minutes. So good, will definitely make again!
Glad you enjoyed them!
It’s really a 4.75 recipe. Used gf flour because I have to. Mine came out flat so next time I will refrigerate all of the dough before baking. Will also sprinkle more sugar on the tops when flattening. They taste so good. That is the most important thing. Thanks for the recipe!
Btw, I have never had a Starbucks cookie, so…
I love this recipe and each time I make them I forget that you can’t flatten them out, if you do they are a flat crispy cookie.
I use a larger (pampered chef) scoop to measure them and roll them into balls, DO NOT FLATTEN, backe as instructed – they are perfect.
There is something so familiar about these – I am certain I had them somewhere as a child – not starbucks. Yum, my favorite holiday (wintertime) treat.
Good to note. I do flatten mine as shown and they aren’t flat. Glad you found what works for you. They are so tasty!
These are AMAZING! Just made them for the second time this in four days, made them smaller (ended up with just over 2.5 dozen), baked them for 9min so they were still soft, and put a chunk of candied ginger in the center before baking. Delicious!
These were not as chewy as the Starbucks ginger molasses cookies. There’s a perfect ratio to sweetness to chewiness in cookies and this just missed it. Most recipes ask for too much sugar/molasses, this one surprisingly asks for a tad too little. After adjusting it with the second half of the batch, it was much better.
These are the BEST ginger cookies I have ever had. They lasted an hour and then I had to make another batch!!!!
They sure do go fast!
I made these with gluten free flour twice now and they turn out great. They also freeze well too. Thanks for this recipe. My friend sent to me and now I see what the hype was all about!
Good to hear you enjoyed them!
These cookies were delicious but they do have a different texture than the Starbucks version. The edges were slightly crispier and the centre was more dense. As I said they were still delicious! I followed the recipe to the tee and they came out looking just like the pictures.