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Soft, chewy and rich with warm spices, these Starbucks copycat ginger molasses cookies bring café-style comfort right to your kitchen. With a crisp sugar-dusted edge and a tender center, they’re everything you love about the classic coffeehouse treat. Made with dark brown sugar, molasses and a blend of ginger, cinnamon and nutmeg, they’re perfect with a mug of tea or coffee. If you’re craving cozy flavors in cookie form, this recipe is sure to become a go-to favorite.
Starbucks copycat ginger molasses cookies are soft, chewy and full of cozy spices. Make a batch at home that’s just as tasty as the original.
Also try iced shaken espresso, stained glass Christmas cookies, chocolate peppermint dipped kisses, or struffoli honey balls.
Why You’ll Love It
Full of warm spices: Ginger, cinnamon and nutmeg give these cookies their signature flavor.
Perfectly chewy: Crisp edges and soft centers make every bite satisfying.
Coffeehouse classic: Tastes just like the version from your favorite café.
Great for gifting: Wrap them up and share during the holidays or anytime.
Simple to prep: Basic ingredients and no chill time required.
Ginger Molasses Cookies Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
All purpose flour: Provides structure for the cookies and keeps them soft.
Brown sugar: Adds deep molasses flavor and chewy texture.
Unsalted butter: Gives richness and helps create that soft crumb.
Molasses: Sweet and slightly smoky, it defines the cookie’s taste.
Egg: Binds the ingredients and helps create lift.
Baking soda: Gives the cookies their rise and soft texture.
Spices: Ground ginger, cinnamon and nutmeg add warmth, spice and balance.
Salt: Just a pinch to enhance the sweetness and round out the flavor.
Granulated sugar: Used for rolling to create a sweet, crisp exterior.
How to Make Ginger and Molasses Cookies
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Cream the base: Mix brown sugar and butter until light and fluffy.
Add wet ingredients: Stream in molasses, then mix in the egg.
Add dry ingredients: Sift in flour, baking soda, salt and spices, and mix to form dough.
Form the cookies: Roll dough into balls and coat in sugar.
Flatten slightly: Use damp fingers to gently press down each ball.
Bake and cool: Bake until edges are set, then cool before serving.
Substitutions and Variations
Use white sugar only: If you don’t have brown sugar, white sugar with a spoon of molasses can work.
Add chopped candied ginger: For more texture and spice.
Try different spices: Swap in cloves or allspice for a twist.
Gluten-free option: Use a 1:1 gluten-free flour blend for a similar result.
Serving Suggestions
With other cookies: You could serve a cookie tray with other cookies such as black and white cookies, these strawberry cheesecake cookies or banana chocolate chip cookies.
With a drink: Savor them with a banana cashew smoothie or iced lavender matcha latte.
How to Store Starbucks Ginger Molasses Copycat Cookies
Store: Place the completely cooled cookies in an airtight container. Store them at room temperature for up to 5 days. To help maintain their soft texture, you can add a slice of bread or a piece of apple to the container. The cookies will absorb the moisture, keeping them tender.
Freeze: Freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container with parchment paper between layers. They’ll keep for up to 3 months.
Thaw: Let thaw at room temperature before serving.
Top Tips
Don’t overmix the dough: This keeps the cookies soft and chewy.
Use fresh spices: For the best flavor, make sure your spices are not expired.
Roll generously in sugar: This gives the cookies a crisp, crackled top.
Bake one tray at a time: For even results, keep the second tray chilled until ready.
Starbucks Copycat Ginger and Molasses Cookie FAQs
To freeze unbaked cookie dough, roll into balls, coat with sugar, then freeze on a baking sheet. Once firm, transfer to a freezer-safe container. Bake directly from frozen, adding 1 to 2 minutes to the bake time.
I recommend using regular un-sulfured molasses. Blackstrap is too strong and would obliterate the delicate spice flavors in the cookies.
Just Like Starbucks Ginger Molasses Cookies Copycat Recipe
Starbucks Copycat Ginger Molasses Cookies
Equipment
- Electric Mixer or Stand Mixer
Ingredients
- 2 1/4 Cups all purpose 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 Teaspoons ground ginger
- 1 Teaspoon ground cinnamon
- 1/4 Teaspoon salt
- 1/4 Teaspoon ground nutmeg
- 3/4 Cup granulated 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 to 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.
Notes
Use fresh spices: For the best flavor, make sure your spices are not expired.
Roll generously in sugar: This gives the cookies a crisp, crackled top.
Bake one tray at a time: For even results, keep the second tray chilled until ready.
Nutrition
Starbucks copycat ginger molasses cookies are the perfect treat when you want something sweet, spiced and nostalgic. Their soft texture, caramel-like sweetness and crisp sugar coating make them just right for pairing with a warm drink or serving at a holiday gathering. Whether you’re a longtime fan of the original or trying them for the first time, this recipe for ginger cookies with molasses lets you enjoy a homemade version that’s every bit as satisfying.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
They were soft, chewy, and full of warm spices that made my whole kitchen smell amazing. If you’re into cozy, gingery treats, you’ll love these as much as I did.
There was a time when I spent every spare moment day after day searching online for the recipe that best recreated these Starbucks cookies. You see I’d lost the official recipe printed on on cards and freely given away from a display on Starbucks’ own counter. The edges had become feathered from handling while in the midst of baking but I treasured the cards and the cookies equally.
In all my searching and testing THIS ONE CAME THE CLOSEST. The proportions of spices are different– the original relied more on the ginger and less on cinnamon– and misses only one thing: 1 T of ground coffee. It was a promotion for something like an Anniversary Blend or whatever. But they were named Coffee-Infused Ginger Cookies so a tablespoon of medium to dark ground coffee seems apt.
Ooh I need to try them that way – thanks for the tips! I just love these too.
This recipe knocks the others out of the park. We love these cookies and my kids and I make them often.
Yes! They are a true favorite!
I have made this recipe for a few Christmas parties and they are delicious.
I have made this recipe a few times and it has never been anything less than excellent.
I’m so grateful to have this recipe, thank you for sharing. My son in law thanks you too, lol.
These are my fave cookies for this time of year – delighted to hear you love them too!
These cookies are delicious! I added more ground and some chopped candied ginger for more of that ginger kick. I used a #20 scoop which gave me 15 very large cookies. Thanks!
So glad you liked them! They’re one of my faves too.
Can I freeze this dough to bake later?
Yes you can. You can also cut the cookies before freezing and bake them from frozen if you don’t mind a thicker, chewier texture. Otherwise, just thaw first. The dough should be fine for up to 3 months in the freezer.
Mine and my families absolute favourite cookies!
Can confirm to bake only one rack of cookies at a time, I was in a rush and baked both and the underside sheet has no nice cracks.
Still yummy though!
It’s more of a temperature thing. I find the middle rack is best for these and unless you have a massive oven that means one tray at a time. But everyone’s oven works differently. Glad to hear they still came out tasty even if they looked different 🙂
Firstly, this recipe is great and turned out delicious! I did make a few modifications however:
1) Substituted ground allspice for nutmeg.
2) I also mixed some vanilla sugar and cinnamon into the white sugar for dusting cookies after rolling and before baking.
3) Used ~ 2-3 Tbsp of dough instead of a 1/4 cup of dough per cookie.
As for baking time, since mine were smaller, I experimented with times and found that 11-12 min was ideal for my larger single lined aluminum cookie sheet. However, for my double lined Cuisinart cookie sheet, 11-12min was too much and resulted in batches with slightly overdone bottoms with a crunchier texture rather than chewier. Next time I’ll stick to my aluminum sheet since 11-12 min was perfect.
I made a double batch which yielded about 42 cookies using roughly 2-3Tbsp of dough/cookie.
*Question: What is the shelf life for storing them on the counter vs. in the fridge?
Thanks!
I usually keep mine at room temperature and they’re gone very quickly but should be good for 4 or 5 days in there. In the refrigerator maybe up to a week although I haven’t tried refrigerating mine. One great tip is to add a slice of bread to your container or cookie jar in with the cookies. It will prevent them getting hard and stale for an extra day or so – a baker taught me this!
Huge hit with my family! I think I’ll have to make them again tomorrow