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5 from 192 votes

Just Like Starbucks Ginger Molasses Cookies Copycat Recipe

By: Bella Bucchiotti
You don’t have to go all the way to Starbucks to enjoy gingersnap molasses cookies. Make your own Starbucks ginger molasses cookies at home! This is the best ginger molasses cookie recipe. If you are a fan of gingerbread cookies, you will love these!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 Large cookies

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

Calories: 332kcal | Carbohydrates: 54g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 246mg | Potassium: 165mg | Fiber: 1g | Sugar: 36g | Vitamin A: 375IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg
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