This Better Than Starbucks Ginger Molasses Cookies recipe is EXACTLY what the name suggests: they’re crispy on the outside, chewy on the inside and bursting with sweetness and a sharp ginger flavour. They’re one of our most popular recipes ever and they’re SO easy to make.
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Ginger Molasses Cookies Recipe
It dawned on me recently that I’ve been making cookies for almost 25 years. Now, I realize that doing something for a long time doesn’t necessarily make you an expert, but I would like to think that I’ve learned a thing or two about baking cookies over the years and that I have at least a few cookie recipes that I’ve perfected…and these Ginger Molasses Cookies definitely fall into the perfection category!
Starbucks Ginger Molasses Cookies Recipe
This recipe is SO MUCH BETTER than the Starbucks Ginger Molasses Cookies Recipe, so if you’re a fan of those cookies these will become your new favourite. They’re not dry like some ginger-flavoured cookies can be and they’ve got the perfect balance of sweet molasses, spicy ginger, and warm cinnamon. They’re so soft that they almost melt in your mouth.
If you’re still buying the Starbucks’ Ginger Molasses cookies with your morning coffee then you obviously haven’t tried this recipe! I’m telling you, once you try these cookies you won’t find yourself in the Starbucks drive thru line up anymore (unless it’s to get a latte to dunk these bad boys in)!
Kitchen Items You’ll Need to Make Ginger Molasses Cookies
To make this molasses cookies recipe, you’ll need these kitchen items (affiliate links):
- mixing bowls and a hand mixer OR a stand mixer
- a silicone spatula
- measuring cups and spoons
- a cookie scoop
- a baking sheet or two
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Ingredients You’ll Need to Make Ginger Molasses Cookies
To make this molasses cookies recipe, you’ll need:
- unsalted butter
- granulated sugar
- eggs
- molasses
- all purpose flour
- salt
- baking soda
- ground cinnamon
- fresh or powdered ginger
- ground cloves
How to Make Ginger Molasses Cookies
Time needed:45 minutes
Follow these tips for the BEST Starbucks ginger molasses cookies ever!
- Start with cool butter.
Leave your butter out of the fridge for about 20 minutes before using so it’s soft enough to mix but hard enough to keep its shape.
- Don’t forget the spices!
Don’t skimp on the spices, and use fresh ginger instead of powdered ginger for an intense ginger flavour.
- Chill the dough only if it’s soft.
If your dough feels extra soft, refrigerate it for up to 30-60 minutes so it firms up enough to form into balls.
- Use a cookie scoop.
For evenly-sized cookies, use a cookie scoop to portion the batter so all the balls of dough are the same size. Check out the cookie scoop we use HERE (affiliate link).
- Dip the dough balls in sugar.
For the gorgeous crinkly top, dip the top of the dough balls in granulated sugar before baking.
- Let the cookies cool on their pans.
If you attempt to remove them from the pans too soon they’ll be raw in the middle and they’ll probably fall apart since they actually finish baking completely AFTER they’ve been removed from the oven (the heat of the pan continues to bake the cookies even out of the oven). If you can muster up the patience to let them cool before moving them, you’ll be absolutely amazed at the result……a crispy, sugary exterior with a soft, chewy interior.
Frequently Asked Questions
Why is the dough so soft?
If your dough is soft, it’s probably because your butter has a water content that’s too high. Try refrigerating the dough for 30-60 minutes before rolling.
Why did my cookies spread so much?
If your cookies spread a lot in the oven, they likely contain too much butter, butter that’s too warm, or low quality butter that has a high water content.
Can I make these molasses cookies ahead of time?
Yes! Simply make the recipe as directed and either store the unbaked dough in the fridge for up to 2 days until ready to use, OR store the cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to 6 months.
What does molasses do in cookies?
Adding molasses to cookie dough adds a dark brown colour, adds lots of flavour and sweetness, and it creates a chewy moist texture.
What is the difference between molasses cookies and gingerbread cookies?
Molasses cookies are usually soft and chewy and gingerbread cookies are usually harder in texture and crunchy.
Why are my molasses cookies so hard?
They’re likely over-baked. Molasses cookies are at their best when they’re very soft (too soft to move) when removed from the oven.
I hope you enjoy this Best Ever Ginger Molasses recipe below! Let me know in the comments below, what’s your favourite cookie? I’d love to know!
Looking for more delicious recipes like this one? You’ll LOVE these:
- Soft and Chewy Oatmeal Raisin Cookies
- Soft and Chewy Christmas Frosted Sugar Cookies
- Mini Eggs Chocolate Chip Cookies
- Soft and Chewy Frosted Sugar Cookies (Lofthouse Copycat)
- Instant Pot Creamy Carrot Ginger Soup
- Healthy Carrot Cake Oatmeal Cookies
- Pumpkin Cheesecake Cookies
Looking for more?
EASY NO-FAIL HOLIDAY RECIPES AND COOKING & BAKING TIPS
Get my easy no-fail holiday meals e-cookbook!
Click here to learn more!
Ginger Molasses Cookies Recipe Video
Watch the video below to see exactly how I make this homemade treat. You can find more delicious recipe videos on my YouTube channel
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Best Ever Ginger Molasses Cookies
These Best Ever Ginger Molasses Cookies are crispy on the outside, chewy on the inside and perfectly flavoured with ginger!
4.65 from 59 votes
By Chrissie Baker (thebusybaker.ca)
Yield 36 cookies
Prep 20 minutes mins
Cooling time 10 minutes mins
Cook 10 minutes mins
Total 40 minutes mins
Recipe: Equipment
Recipe: Ingredients
- 1 1/4 cup unsalted butter at room temperature
- 2 cups white sugar
- 2 eggs
- 1/2 cup molasses
- 4 cups all purpose flour
- 1/2 tsp salt
- 4 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp grated fresh ginger or powdered ginger
- 1/2 tsp ground cloves
- 1/3 cup white sugar for rolling
Recipe: Instructions
Add the butter to the bowl of your stand mixer fitted with the paddle attachment. Cream the butter on medium high speed until it is soft and creamy and the colour begins to turn pale (use a hand mixer if you wish).
Add the sugar and beat on medium high speed for 2 minutes, scraping down the sides of the bowl a few times.
Beat in the eggs on medium high speed one at a time, scraping down the bowl after each addition.
Beat in the molasses and scrape down the bowl to ensure everything is evenly combined.
In a separate bowl, combine the flour, baking soda, grated ginger, cinnamon, cloves and salt. Whisk these ingredients together until they're combined and dump the mixture into the bowl of the stand mixer with the butter mixture.
Combine the butter mixture and the dry ingredients on low speed just until no streaks of flour remain. You’ll have to scrape down the sides of the bowl a few times to make sure everything is incorporated.
Preheat your oven to 350 degrees Fahrenheit.
Shape the dough into about 36 balls with your hands or using a cookie scoop, rolling each ball of dough in the white sugar and placing it on a baking sheet prepared with some parchment paper. Remember to space the cookies out appropriately. This recipe makes about 3 dozen cookies so you'll likely need to bake 3 or more sheets of cookies.
Bake each sheet of cookies for 10-11 minutes at 350 degrees Fahrenheit.
When you remove the baking sheet from the oven, let the cookies cool on the baking sheet until they’ve cooled almost completely. This will help them achieve that soft and chewy texture as they continue to bake on the inside even after they’ve been removed from the oven.
Recipe: Notes
What to do if your dough is too soft to roll
If your dough is too soft and sticky try adding 2-3 more tablespoons of flour, but make sure you don’t over-mix it. If your dough is soft, chill the dough in the bowl in the fridge for about 30-60 minutes until it firms up enough to roll.
Soft dough can be caused by a variety of factors, including how soft the butter was when you began making the dough, the fat content in the butter (use at least 80% fat butter for this recipe), etc.
Storage Instructions
Store these cookies in an airtight container for up to 3 days at room temperature.
Freezer Instructions
Store these cookies in the freezer in an airtight container for up to 6 months. Be sure to add layers of parchment paper between the cookies to prevent sticking.
Course: Dessert
Cuisine: Baking
Keywords: best ever ginger molasses cookies, ginger molasses cookies
Recipe: Nutrition
Nutrition Facts
Best Ever Ginger Molasses Cookies
Amount Per Serving (1 serving)
Calories 175Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 26mg9%
Sodium 160mg7%
Potassium 89mg3%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 16g18%
Protein 2g4%
Vitamin A 210IU4%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
