Ginger Molasses Cookies


One of my favourite treats to eat with my latte is a Starbucks Ginger Molasses cookie – however, I don’t often make the trip to Starbucks anymore! With two kids in tow and a strict budget – we’re frugal now! – so I abuse my Breville Keurig Coffee Machine at home and bake these cookies when I can!

These cookies are so delicious, and very similar to the kind you’ll find at Starbucks. They are HUGE with a delicious sugary crunch and a soft, melt in your mouth buttery cookie center. Make these for friends or family because it’s hard to resist them! Enjoy!

5.0 from 1 reviews
Ginger Molasses Cookies
Recipe type: Dessert
Serves: 12
This makes 12 very large cookies, similar to Starbucks Ginger Molasses Cookies
  • 2¼ cups flour
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¾ cup (1½ sticks) unsalted butter, softened
  • 1 cup dark brown sugar
  • 1 extra-large egg
  • ¼ cup regular unsulphured molasses
  • Granulated sugar (for coating cookie dough before baking)
  1. Preheat oven to 375 degrees with rack in center. Line 2 baking sheets with parchment paper, set aside.
  2. Sift flour, baking soda, salt, cinnamon and ginger into a medium bowl. Set aside.
  3. Cream the butter and brown sugar in a large mixing bowl with mixer on high speed until light and fluffy, about 1 minute. Lower to medium speed, beat in the egg and molasses, then increase speed to high and beat about 1 minute longer, until mixture no longer looks curdled.
  4. Mix in the flour mixture on low speed. The batter will be rather stiff. Place some granulated sugar on a plate, and using an ice cream scoop or measuring cup form ¼-cup portions of dough. Transfer dough to your hands and roll each portion into a rough ball, then roll each ball into the sugar. Place six sugared balls on each baking sheet, spacing them evenly, because they will spread during baking.
  5. Dampen your fingers with water and press down lightly on each cookie to flatten it a little and dampen the top. Refrigerate one filled baking sheet while the other bakes.
  6. Bake for 12 minutes, or until the cookies have spread and are slightly firm to the touch. Allow to cool and then eat.
If you are making more standard size cookies, I would reduce the cooking time to between 8 and 10 minutes.

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