Oh, you know those moments, right? When you’re out and about, maybe grabbing a coffee, and suddenly your brain just screams for those warm, chewy, perfectly spiced ginger molasses cookies? Yeah, me too. For the longest time, I’d try to recreate that specific cozy flavor from Starbucks, and let me tell you, it was a journey! But I finally cracked it, and now I can share my secret: these incredible Starbucks Copycat Ginger Molasses Cookies. They’ve got that signature crackle on top, that delightfully chewy center, and all the warm spices you dream of, made right in your own kitchen!

Why You’ll Love These Starbucks Copycat Ginger Molasses Cookies

Seriously, these cookies are a game-changer! Here’s why you’ll be making them over and over:

That Classic Flavor: They taste EXACTLY like the ones from Starbucks, packed with warm ginger, cinnamon, and cloves.
Perfectly Chewy Texture: We’re talking a slightly crisp top with an incredibly soft and chewy center. No dry cookies here!
SO Easy to Make: Honestly, the dough comes together super fast, and the chilling and baking are a breeze.
Homemade Happiness: There’s just something so satisfying about pulling a batch of these perfect, spicy cookies out of your own oven. Pure joy!

Gathering Your Ingredients for Starbucks Copycat Ginger Molasses Cookies

Alright, let’s get our ducks in a row for these amazing cookies! You’ll need to grab a few things from your pantry or the store. Trust me, having everything ready makes the whole process so much smoother.

First up, grab your dry stuff: you’ll need 2 1/4 cups of all-purpose flour, 2 teaspoons of ground ginger (don’t skimp here, it’s key!), 1 teaspoon of baking soda for that lift, about half a teaspoon of cinnamon, a good pinch of ground cloves (just 1/4 teaspoon is perfect for that warm spice), and finally, 1/4 teaspoon of salt to balance everything out.

Now for the wet ingredients that make these babies chewy! You’ll want 3/4 cup of unsalted butter, and make sure it’s softened – not melted, just soft enough to mash easily. Then, get yourself 3/4 cup of packed dark brown sugar and 1/2 cup of regular granulated sugar. For binding, we need one large egg, and the star of the show, 1/4 cup of unsulfured molasses. Oh, and one last thing for rolling: another 2 tablespoons of granulated sugar. It’s what gives them that lovely sparkle and crunch on top!

Essential Equipment for Perfect Starbucks Copycat Ginger Molasses Cookies

Okay, so you’ve got your ingredients! Now, let’s talk about what you’ll need to whip up these amazing Starbucks Copycat Ginger Molasses Cookies. Having the right tools really does make baking easier and, honestly, more fun!

You’ll definitely want a couple of good mixing bowls – one for your dry stuff and a bigger one for creaming the butter and sugar. A trusty whisk is perfect for your dry ingredients, and a sturdy spoon or spatula is essential. If you have a stand mixer with a paddle attachment or even a good old hand mixer, that’ll make creaming the butter and sugars a breeze, but you can totally do it by hand if you’re feeling strong! Also, grab some baking sheets (parchment paper makes cleanup SO much easier, trust me!), and a wire cooling rack for once those beauties come out of the oven. And remember to have your flour ready to go – good quality all-purpose flour makes all the difference, and King Arthur Baking has a great rundown on why it matters!

Step-by-Step Guide to Making Starbucks Copycat Ginger Molasses Cookies

Alright, let’s get down to business! Making these amazing Starbucks Copycat Ginger Molasses Cookies is easier than you think, but a few little tricks will make them absolutely perfect. Just follow along, and you’ll have a batch of pure cookie bliss in no time!

Mixing the Dough for Your Starbucks Copycat Ginger Molasses Cookies

First things first, let’s get that yummy dough going. In a medium bowl, just whisk together your flour, that essential ground ginger, baking soda, cinnamon, cloves, and salt. Give it a good stir so it’s all combined. Now, grab your bigger bowl (or your mixer bowl!) for the magic. Cream together your softened butter, that dark brown sugar, and the 1/2 cup of granulated sugar until it’s nice and smooth – like fluffy clouds! Beat in your egg and that rich molasses until it’s all beautifully blended. Here’s the super important part: gradually add your dry ingredients to the wet. Mix only until everything is *just* combined. Seriously, don’t go wild with the mixer here; overmixing can make your cookies tough!

Shaping and Baking the Cookies

Okay, now for the fun part – shaping! Pop that dough into the fridge for at least an hour. This is crucial for that perfect chewy texture and, trust me, it makes it way easier to handle. Once it’s nice and chilled, preheat your oven to 350°F (175°C) and get some baking sheets lined with parchment paper – it’s a lifesaver for cleanup! Roll your chilled dough into 1-inch balls. You can use a cookie scoop if you have one, it makes them all the same size. Next, roll each little ball in that extra 2 tablespoons of granulated sugar you set aside. Get them nicely coated for that pretty sparkly finish! Place them about 2 inches apart on your prepared baking sheets. Now, bake for about 9 to 11 minutes. You want them to look set around the edges but still a little soft in the middle – that’s the secret to chewy cookies! Let them cool on the baking sheet for just a few minutes before carefully moving them to a wire rack to cool down completely. They just keep baking a little on the sheet, so don’t overdo it!

Tips for Baking the Best Starbucks Copycat Ginger Molasses Cookies

Okay, so we’ve gone through the steps, but let me give you a few little secrets I’ve picked up to make these Starbucks Copycat Ginger Molasses Cookies absolutely THE BEST. First off, don’t skip chilling that dough! It’s not just a suggestion; it’s what keeps these cookies perfectly chewy and stops them from spreading into sad, flat pancakes in the oven. Also, use good quality molasses – it really makes a difference in that deep, rich flavor. And while we’re talking about the oven, make sure yours is actually at 350°F (175°C). An oven thermometer is a baker’s best friend, I swear!

For that perfect chewy texture, remember not to overbake them! Pull them out when the edges look *just* set and the centers still seem a tiny bit soft. They’ll firm up as they cool on the baking sheet. And if you want to make sure your cookies don’t spread too much, The Kitchn actually has some great tips on that, but chilling the dough is really the #1 trick for this recipe.

Ingredient Notes and Substitutions for Your Ginger Molasses Cookies

Let’s chat about a couple of ingredients in these Starbucks Copycat Ginger Molasses Cookies that sometimes spark questions. First, that unsulfured molasses. It’s the backbone of that gorgeous dark color and deep, slightly tangy flavor. You really want to use unsulfured molasses for this recipe; it’s a bit more mellow. If you absolutely can’t find it, you could try blackstrap, but it’s much stronger, so maybe use a tiny bit less. Just a heads-up, it’s a different flavor profile!

And what about the dark brown sugar? It gives these cookies that lovely chewiness and a richer caramel note than regular white sugar. If you only have light brown sugar, it’ll still work, but the color and complexity won’t be quite as intense. You can even make your own dark brown sugar by mixing a tablespoon of molasses into a cup of regular granulated sugar if you’re in a pinch!

Storing and Reheating Your Starbucks Copycat Ginger Molasses Cookies

Okay, so you’ve baked an amazing batch of these Starbucks Copycat Ginger Molasses Cookies, and maybe, just maybe, there are a few left over. Don’t let them get stale! The best way to keep these beauties perfectly chewy and delicious is to store them in an airtight container right at room temperature. Seriously, just pop them in a container with a good lid, and they’ll stay fantastic for about 3 days. I’ve found that sliding a small piece of parchment paper between layers can sometimes help stop them from sticking together, but they usually hold up really well on their own.

If by some chance they do start to feel a little less chewy after a day or two (though I doubt that will happen with this recipe!), you can always give them a quick refresh in the microwave. Just pop one or two on a microwave-safe plate for about 5-10 seconds. They come out warm and wonderfully soft again, just like they just came out of the oven!

Frequently Asked Questions About Starbucks Copycat Ginger Molasses Cookies

Got questions about these glorious Starbucks Copycat Ginger Molasses Cookies? I totally get it! Baking can sometimes feel like a science experiment, but I’m here to help clear things up so you get perfect cookies every single time.

Can I skip chilling the dough?

Oh, I know it’s tempting to just bake them right away, but trust me, don’t skip chilling the dough! It’s super important. Chilling helps the fats in the dough firm up, which means your cookies won’t spread out too much in the oven. You’ll get that lovely thick, chewy texture we’re going for, instead of thin, crispy ones. Plus, the dough is way easier to handle when it’s cold!

Why are my cookies spreading too much?

This is a common cookie conundrum! Usually, it’s because either your oven is too hot, or the dough is too warm. Making sure your oven is accurately preheated is key, and like I just mentioned, chilling that dough properly makes a HUGE difference in preventing spread. Also, make sure you’re not creaming the butter and sugar for too long; you want it creamy, but not super fluffy which incorporates too much air. And remember, use parchment paper for an even bake!

How long do these cookies stay fresh?

These Starbucks Copycat Ginger Molasses Cookies are best enjoyed when they’re fresh and chewy, but they do keep pretty well! Stored in an airtight container at room temperature, they should stay delicious for about 3 to 4 days. Honestly, though, with how good they are, I doubt you’ll have any leftovers that long!

Can I make them ahead of time?

Yes, you absolutely can! The dough can be made a day or two in advance and kept chilled in the refrigerator. Just make sure to wrap it tightly in plastic wrap. You can even freeze balls of dough (rolled in sugar!) on a baking sheet until solid, then transfer them to a freezer-safe bag for up to a month. Just add a few extra minutes to the baking time if baking from frozen.

Estimated Nutritional Information

Just so you know, while these Starbucks Copycat Ginger Molasses Cookies are incredibly delicious, they do have some nutritional info to be aware of. These are just estimates, of course, because every bakery is a little different, right? Per cookie, you’re looking at roughly 180 calories, about 8 grams of fat (with 5 grams of that being saturated fat), 2 grams of protein, and around 25 grams of carbohydrates. They also contain about 15 grams of sugar and 100mg of sodium. Enjoy them as a wonderful treat!

Share Your Starbucks Copycat Ginger Molasses Cookie Creations!

I poured my heart into making these Starbucks Copycat Ginger Molasses Cookies, and now I’d just LOVE to see what you create! Did they turn out perfectly chewy? Did your house smell amazing? Please, leave a comment below and tell me all about it, or snap a pic and tag me on social media – I adore seeing your baking triumphs!

Starbucks Copycat Ginger Molasses Cookies

Author: iyma hernandes
Total Time: 1 hour 30 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Chewy and spiced ginger molasses cookies that taste like the Starbucks favorite.

Ingredients

Scale

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup packed dark brown sugar
1/2 cup granulated sugar
1 large egg
1/4 cup unsulfured molasses
2 tablespoons granulated sugar, for rolling

Instructions

Whisk together flour, ginger, baking soda, cinnamon, cloves, and salt in a medium bowl.
In a large bowl, beat butter, brown sugar, and 1/2 cup granulated sugar until creamy.
Beat in egg and molasses until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Chill the dough for at least 1 hour.
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Roll the dough into 1-inch balls.
Roll each ball in the 2 tablespoons of granulated sugar.
Place cookies 2 inches apart on the prepared baking sheets.
Bake for 9-11 minutes, or until the edges are set and the centers are still slightly soft.
Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For extra chewiness, do not overbake.
Store cookies in an airtight container at room temperature for up to 3 days.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 15g
Sodium: 100mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg

Keywords: ginger molasses cookies, Starbucks cookies, copycat recipe, chewy cookies, spiced cookies, holiday cookies