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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 ¼ Cups all purpose flour
- 1 Cup dark brown sugar
- ¾ Cup unsalted butter, softened
- ¼ Cup molasses, light flavored
- 1 egg, large
- 2 Teaspoon baking soda
- 1 ¼ Teaspoons ground ginger
- 1 Teaspoon ground cinnamon
- ¼ Teaspoon salt
- ¼ Teaspoon ground nutmeg
- ¼ Cup white sugar, for rolling, more if needed
Instructions
- Preheat oven to 375°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 white 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.
These are wonderful cookies. It is the original Molasses Cookies recipe published by Betty Crocker in their 1950 cookbook.
Indeed. You can’t improve on perfection! 🙂
This is the second year I’ve used your Starbucks Ginger Molasses Cookie recipe. It’s a phenomenal recipe for several reasons. First, it’s a one bowl recipe. Nothing against my stand mixer, but if I can make cookies in one bowl with my beaters, it’s a win. Second, your recipe produces consistent results. My cookies come out looking like a professional baked them every time. Third, and perhaps most importantly, they taste amazing!!
Glad you enjoyed them!
Could I add small pieces of candied ginger for exta kick?
Sure! That sounds really good.
These cookies are fabulous. I came across the recipe a few years ago and I just love them. Thanks for the recipe!
Love these cookies. Make them every year. Thanks for sharing.
I love them as well!
15 minutes burned them up. I have accurate temp per oven thermometer. After reading up, I found this recipe in several other places and it said 11-12 min. Si folks be careful with your cooking times.
The recipe says 10 to 15, as ovens do vary, so it’s recommended to check after 10 minutes. And best to keep an eye on them so you can take them out as soon as they’re done. The thickness also determines the cooking time.
I had never heard of Starbucks Copycat Ginger Molasses Cookies before and I really want to try them. Can you tell me how to make them crunchy instead of soft and chewy? And do you think I could use Monk Fruit instead of sugar? I can’t eat sugar ;( Thanks a lot
Amazing pictures by the way!
For crunchier cookies, make the dough balls smaller and flatter, bake a couple minutes longer until the edges are a deeper brown, and let them cool completely on the baking sheet so they crisp up. Monk fruit could work if it’s a 1:1 baking blend (often mixed with erythritol), but it can change the texture and sometimes leaves a cooling aftertaste. Also, molasses is still sugar, so these cookies won’t be sugar-free even with monk fruit. In these cookies, the molasses isn’t just flavor – it adds moisture, chew and helps with spread and browning, so swapping to another kind of sweetener would likely throw off the texture and taste. If you can’t have any kind of sugar, I don’t think these are going to work out for you.
Hi Bella!
Thanks for your quick replies. The cookies tasted amazing, but they were a tad dry. Could that be that I overbaked them? Hard to tell with Ginger cookies when they’re done, because they’re already brown 😉
Hmm, could be that!
We did 3 batches…the first batch was not refrigerated, they had a great crackle and were a nice thickness. The others we put in the fridge as you suggested, but they actually came out flatter and not as crackled. Any thougts?
Hi Shelley, thanks so much for making 3 batches and sharing what happened. I find that chilling usually helps cookies stay a bit thicker, so if your chilled trays spread more it may be because the baking sheet was still warm from the previous batch. When the pan’s warm, the butter starts to melt before the cookies really bake, so they flatten and don’t crackle as much. Next time I recommend you can either use a fresh cool pan or let the baking sheet cool right down, and also keep the chill time fairly short so the dough is cool but still scoopable. And if you preferred that first batch, you can absolutely skip chilling altogether and use that method for future batches. Hope that helps!
Yummy!! Needed a tad more ginger. Also, 3/4 cup of sugar for rolling is way to much. I would say 1/4 cup is the right amount.
Hi! Glad you liked them and thanks for the feedback! This dough can definitely handle a little extra ginger if you like a stronger kick, so your tweak sounds delicious. And you’re right that ¾ cup of sugar is more than most people will actually use for rolling, so I’ll make a note that ¼ cup is usually enough and that you can always add more to the bowl if needed. Glad you enjoyed the cookies.
Very good!
These are my favourite cookie and you nailed this recipe! Way better than Starbucks. Super chewy, amazing flavour and I love that they are big cookies!
That’s always great to hear! Glad you enjoyed them.
Huge hit with my family!
That’s great!
Hi! I just made these today and they’re so good and so tasty! Thanks for the recipe!
Hi! How do you recommend storing these cookies – in airtight container at room temp or in the refrigerator?
Thank you!
Hi July, I recommend you store the cooled cookies in an airtight container at room temperature for up to 5 days, maybe also adding a slice of bread or piece of apple in there to help keep them soft. They’d dry out much quicker in the fridge, but room temperature storage preserves their soft, chewy texture. You can freeze them too with parchment paper between each cookie to stop them sticking (or freeze on a baking sheet first then transfer into a freezer bag) for up to 3 months. Thaw on the counter before serving. Making extra is a great idea (they’re so good, aren’t they!)
Has anybody tried these with gluten free flour and if so what adjustments were made?
Thanks
They should come out well with a 1:1 gluten free flour, but I haven’t tried that personally. Let me know if you try it!
These cookies turned out perfect! Big with crispy edges and soft center. Perfect look and flavor!
Thanks, they’re one of my all time favorites!
Love love love these cookies!
I didn’t trust the process and thought they’d turn out smaller (regardless of you saying they’d be large) so I doubled the size of the dough balls and they were ginormous! Haha, but my family loves them! Will definitely be using this all fall and winter.
The bigger, the better!
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
I could not get the cookies to hold their structure. While I added the ingredients exactly, I ended up adding extra floor. Not sure how I went wrong. They test great though.
That’s a pity 🙁 I hope they come out better if you try again!
This recipe is a Christmas staple everywhere I go. I add a bit more spice than the recipe calls for but people cannot get over the texture of these. I give cookie boxes out every year, and people are already asking if these ones will be on the list again. I just have way more baking to do this year so I’ve got to start early! Do these freeze well at all? Thanks!
Yes, you can definitely freeze these! They’re pretty hardy and shouldn’t break if you’re rummaging through the freezer. I love the flavor and texture too!
This worked exactly as written, however for me, going over the 10 min. Bake mark made them harder than preferred. 10 minutes is the sweet spot for chewy yet formed cookies
Haven’t tried these yet but look amazing! Are they crisp or chewy? I’m looking for something on the chewy side.
They are chewy with a crispy outside if that makes sense!
These were amazing!! Since they’re so big, I put each one in a sandwich bag. Everyone loved them and I’ll definitely make them again and again……
Thank you for sharing 😊
Glad you enjoyed them!
On my first attempt batch, cooked too long…. Second attempt was much better. Really need to know your oven. What makes your cookies have the crackling.. mine do not.
Usually baking them at a lower temperature means they spread out more and this is what causes the cracking, as they spread before setting and then crack. Mine cracked on top. Perhaps, if you make them again, have the oven a little lower and cook them for a few extra minutes. I know you really need to know your oven for baking – they can be really different!
Hi, I’ve made these using your recipe 2x, now, this month! Our household loves them! I’m able to get 16 out of my 1st try and this time, I got 18 big cookies, 1 baby cookie. 🍪 🍪 Sooo good!
That’s great! So happy you’re enjoying them.
Good Morning! Pls I have carob syrup and grape syrup can I use it instead of molasses? Thank you.
hi! I have never tried with those substitutions. The molasses is an integral flavor of this cookie.
I got hooked on Starbucks molasses ginger cookies but hate to fork out the cash for them. Love that I can make them at home for a fraction of the cost! Delicious and pretty darn close to the real deal.
Very good! I measured my flour by weight and I think I will add a just a bit more next time – mine were a bit flatter than I would like (I will also chill the dough next time). I also switched to a wooden spoon to combine dough after adding flour as I felt it would get too gooey to handle if left in the mixer. It was very soft and sticky when I was done but I was able to make balls and roll in sugar. I rolled some in granulated and some in coarse. Granulated was prettier and looked just like Starbucks. But the 4 teenagers in my house said they like the crunchy coarse sugar better. Very good recipe just needs a few method tweaks for my personal preference.
Can I freeze the dough & make them into balls later
You can! I’d recommend you make the dough balls, arrange them on a parchment paper lined baking sheet until frozen, then transfer into a freezer-safe bag. Thaw and proceed with the recipe.
Fantastic cookie. I used light brown sugar.
These Ginger Cookies were amazing! I made a couple modifications. I didn’t have light molasses so I used blackstrap instead and in addition to the ground ginger I added 1/4 C. of finely chopped candied ginger. I baked for the 15 minute time suggestion and I got 15 large cookies. They were warm delicious and lightly crisp around edges and slightly soft in center.
This recipe is fantastic!!! Big, flavourful cookies everyone loves! Thank you!
Great to hear you love them, too!
This is my fave Starbucks cookie. Thanks for the recipe so I can make it at home.
Top notch!
The molasses just elevates this cookie! So good.
BEST GINGER MOLASSES COOKIES EVER. They are my new favorite cookie!
I’ve made this recipe a few times now…so delicious! They vanish pretty quickly in my house.
Yes, they tend to get eaten really fast!
Amazing!!!! Omg they even look exactly like them with the sugar and the crackling on top!!! Will absolutely be making these again!
They really are tasty! Glad you liked them
I love this so much that I am commenting, and I never comment lol
THANK YOU for putting the ingredients beside the instructions. It means I don’t have to scroll up and down the entire time I’m making these. It is so helpful and I LOVE it.
Yes, I like it that way too!
Can I freeze these? I don’t like baking the week before Christmas.
Yes, they freeze well!
I used this recipe and used Gluten Free 1 for 1 flour and they turned out awesome! I’m very happy with these.
Yes, I have made them many times with GF flour. Glad you enjoyed.
Turned out perfect! Mine only needed 10 minutes. Thanks for the recipe!
these are our all time favorite cookies ever. I make at least once a month
This is the only ginger molasses cookie I will ever make again. It’s also my son’s favourite cookie. I have tried several different molasses cookies and this one is the no-fail, hands down winner. Ladies you can throw out all the other recipes, your search for the perfect cookie is over!
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.
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 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!
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 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!
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!
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…
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!
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.
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!
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!
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. 🙂
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
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!
nothing else to say but EXCELLENT!
Good to hear!
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. 🙂
This are the best cookies i have ever made. They turned out perfect and that doesn’t always happen with me! brilliant recipe
I have made these 3 times now and am ADDICTED.
Made this recipe for a cookie platter for work. They are now my fave cookie. I think even better than Starbucks ones
these turned out just like your photos and we love them. They were gobbled up fast by everyone
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.
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!
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.
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.
Delicious ✔️👌🥰and turned out perfect!
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.
I need to try these! I love the Starbucks ginger cookies.