Starbucks Ginger Molasses Cookies
Indulge in the warm, spiced goodness of Starbucks Ginger Molasses Cookies, a delightful take on the beloved coffeehouse treat made right in your own kitchen. These soft and chewy cookies feature a perfect balance of cozy spices like cinnamon, ginger, and cloves, paired with rich dark brown sugar and robust unsulphured molasses. Rolled in granulated sugar before baking, each cookie boasts a beautiful, crackly surface and just the right amount of sweetness. Ready in under an hour (including chilling time), this easy recipe yields up to 24 generously sized cookies—perfect for holiday gatherings, afternoon tea, or a sweet snack alongside your favorite latte. With a melt-in-your-mouth texture and irresistible flavor, these ginger molasses cookies are destined to become your go-to for festive baking or anytime you crave something comforting and homemade.
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Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 2 teaspoons Baking soda
- 1.5 teaspoons Ground cinnamon
- 2 teaspoons Ground ginger
- 0.5 teaspoons Ground cloves
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter (softened)
- 1 cups Dark brown sugar (packed)
- 0.25 cups Granulated sugar
- 1 Egg
- 0.25 cups Unsulphured molasses
- 2 teaspoons Vanilla extract
- 0.5 cups Granulated sugar (for rolling cookies)
Instructions
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
In a medium mixing bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
In a large mixing bowl, use a hand mixer or a stand mixer with a paddle attachment to cream the softened butter, dark brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the egg to the butter mixture and mix until fully incorporated. Then, beat in the molasses and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Cover the dough with plastic wrap and chill it in the fridge for at least 30 minutes to make it easier to handle.
Once chilled, use a tablespoon or cookie scoop to portion the dough into 1.5-inch balls. Roll each ball in the extra granulated sugar to coat.
Place the cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers still look slightly soft and underbaked.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Serve the cookies once cooled, and store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.0 g | 197% | |
| Saturated Fat | 93.4 g | 467% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 584 mg | 194% | |
| Sodium | 3911 mg | 170% | |
| Total Carbohydrate | 623.2 g | 227% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 406.5 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 441 mg | 34% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 1594 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
