I recently whipped up a batch of ginger molasses cookies that capture the perfect mix of spice and sweet. With all-purpose flour, a dash of ground ginger, unsulphured molasses, butter and vanilla, every bite offers a spiced delight. Their aroma fills the room and invites smiles on my counter.

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I’ve been experimenting in my kitchen lately and finally nailed down my version of a Starbucks copycat ginger molasses cookie recipe that I’m really excited to share. These cookies, soft and chewy with a kick of spice, are made using everyday ingredients like 2 1/4 cups all-purpose flour, 2 teaspoons ground ginger, and a little bit of unsulphured molasses.

I even threw in some unsalted butter, granulated sugar, and a large egg along with a splash of vanilla extract for that extra aroma. There’s a perfect balance achieved by the ground cloves and baking soda, creating a flavor that’s right up there with those iconic Starbucks cookies and the best ginger cookie recipes out there.

I promise it’s simple enough for a fun baking session at home that can easily become a go-to treat for cookie desserts or holiday baking. Enjoy trying it out and let the cookie magic win you over!

Why I Like this Recipe

1. I love how the spices create this warm and inviting flavor, it reminds me of chill afternoons hanging with friends at my local cafe.
2. The cookies turn out soft and chewy every time which is exactly what I’m after, you know they just melt in your mouth.
3. I really dig how easy it is to make these cookies, it’s like a quick fix that still gives you that special homemade treat.
4. And the smell while they are baking fills my kitchen with a cozy vibe that instantly makes me feel happy and nostalgic.

Ingredients

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It gives structure, carbohydrates, energy, and a light texture to each delightful cookie batch.
It adds a spicy warmth and medicinal benefits while offering a unique flavor profile.
It provides natural sweetness, robust molasses flavor, and essential minerals like calcium and iron.
It lends rich texture and flavor while contributing fats that make cookies moist and tender.
It sweetens the dough, balances spices, and creates a crisp exterior when baked perfectly.
It enhances overall flavor, adds subtle warmth, and rounds off the spice complexity naturally.
It acts as a leavening agent, giving cookies a light, airy rise during baking.

Ingredient Quantities

2 1/4 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

3/4 teaspoon salt

1/4 teaspoon ground cloves

3/4 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1/2 cup unsulphured molasses

1 teaspoon vanilla extract

How to Make this

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1. Preheat your oven to 350°F and line a couple of baking sheets with parchment paper

2. In a medium bowl, mix together 2 1/4 cups all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon baking soda, 3/4 teaspoon salt, and 1/4 teaspoon ground cloves

3. In a large bowl, cream 3/4 cup unsalted butter (softened) with 1 cup granulated sugar until the mixture looks light and fluffy

4. Beat in 1 large egg until its well mixed in, then stir in 1/2 cup unsulphured molasses and 1 teaspoon vanilla extract

5. Gradually add the dry ingredients into the wet mix while stirring until everything is just combined, be careful not to over mix

6. Scoop tablespoon-sized dollops of dough onto the prepared baking sheets, leaving a couple of inches between each cookie

7. Bake the cookies in the preheated oven for about 10 to 12 minutes until the edges start lookin set and the center still looks a bit soft

8. Remove the cookies from the oven and let them cool on the baking sheet for a couple of minutes before moving them to a wire rack to cool completely

9. Enjoy your soft, chewy, and perfectly spiced ginger molasses cookies!

Equipment Needed

1. Preheated oven
2. Two baking sheets lined with parchment paper
3. One medium mixing bowl
4. One large mixing bowl
5. A set of measuring cups and spoons
6. An electric mixer or a whisk to cream the butter and sugar
7. A wooden spoon or spatula for stirring
8. A tablespoon measure or cookie scoop to portion the dough
9. A cooling rack to let the cookies cool
10. A timer to keep track of the baking time
11. Oven mitts to safely handle the hot baking sheets

FAQ

Q: Can I substitute the unsulphured molasses with something else?

A: You can try using dark corn syrup or even honey, but the flavor might change a bit so it's best to stick with molasses if you can.

Q: Do I really need to use ground ginger or can I use fresh?

A: This recipe works best with ground ginger, because it mixes well with the other dry ingredients, while fresh ginger could overpower the cookie.

Q: How long do these cookies need to bake?

A: They usually take around 10-12 minutes at about 375°F. Just make sure you keep an eye on them so they dont burn.

Q: Can I make the dough ahead of time?

A: Yes, you can make it the night before and keep it in the fridge. Just let it come back to room temp before baking, it makes shaping easier.

Q: How should i store these cookies?

A: Store them in an airtight container at room temperature. They should stay fresh for about a week, if you can keep up the temptation to eat 'em all sooner.

Starbucks Copycat Ginger Molasses Cookies Recipe Substitutions and Variations

Instead of using all-purpose flour only, you can mix equal parts all-purpose and whole wheat flour for a nuttier, denser cookie.
If you dont have unsalted butter on hand, use salted butter and cut back on the added salt a bit.
You can swap unsulphured molasses with a bit of maple syrup or honey; just note it might change the flavor slightly.
If you run out of vanilla extract, almond extract is a fun substitute though its flavor is a bit stronger.
For ground cloves, allspice makes a decent alternative if cloves arent available.

Pro Tips

1. Make sure you don’t over mix the dough. Over stirring can make your cookies come out tough instead of soft so stir just enough to mix everything together even if that means a few lumps.

2. If your dough feels really sticky or difficult to shape, try chillin it in the fridge for like 15 minutes before you scoop it onto your pans. It makes the cookies easier to handle and you wont have to worry about them spreading too much.

3. Keep an eye on the cookies while they’re bakeing; they might look done on the edges, but the center can still be soft. If you take them out a few minutes early they’ll continue to cook on the hot cookie sheet so they dont overbake.

4. Where spice measurements are concerned, a little extra pinch here or there might boost the flavor. So if you like a bit more zing, don’t be afraid to toss in a teensy extra pinch of ginger or cloves.

Starbucks Copycat Ginger Molasses Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

193

kcal

Equipment: 1. Preheated oven
2. Two baking sheets lined with parchment paper
3. One medium mixing bowl
4. One large mixing bowl
5. A set of measuring cups and spoons
6. An electric mixer or a whisk to cream the butter and sugar
7. A wooden spoon or spatula for stirring
8. A tablespoon measure or cookie scoop to portion the dough
9. A cooling rack to let the cookies cool
10. A timer to keep track of the baking time
11. Oven mitts to safely handle the hot baking sheets

Ingredients

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon ground cloves
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1/2 cup unsulphured molasses
1 teaspoon vanilla extract

Directions

Preheat your oven to 350°F and line a couple of baking sheets with parchment paper
In a medium bowl, mix together 2 1/4 cups all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon baking soda, 3/4 teaspoon salt, and 1/4 teaspoon ground cloves
In a large bowl, cream 3/4 cup unsalted butter (softened) with 1 cup granulated sugar until the mixture looks light and fluffy
Beat in 1 large egg until its well mixed in, then stir in 1/2 cup unsulphured molasses and 1 teaspoon vanilla extract
Gradually add the dry ingredients into the wet mix while stirring until everything is just combined, be careful not to over mix
Scoop tablespoon-sized dollops of dough onto the prepared baking sheets, leaving a couple of inches between each cookie
Bake the cookies in the preheated oven for about 10 to 12 minutes until the edges start lookin set and the center still looks a bit soft
Remove the cookies from the oven and let them cool on the baking sheet for a couple of minutes before moving them to a wire rack to cool completely
Enjoy your soft, chewy, and perfectly spiced ginger molasses cookies!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.