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.
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!
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)!
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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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
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.
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.
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.
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.
Adding molasses to cookie dough adds a dark brown colour, adds lots of flavour and sweetness, and it creates a chewy moist texture.
Molasses cookies are usually soft and chewy and gingerbread cookies are usually harder in texture and crunchy.
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:
EASY NO-FAIL HOLIDAY RECIPES AND COOKING & BAKING TIPS
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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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Ginger Molasses Cookies
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 on medium-high speed until soft, creamy, and slightly pale in color.
- 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, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
- Add the dry ingredients to the butter mixture and mix on low speed just until no streaks of flour remain. Scrape down the sides to make sure everything is incorporated.
- Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
- Use a cookie scoop to portion the dough into about 36 balls. Roll the top of each ball in granulated sugar and place on the prepared baking sheet, spacing them about 2 inches apart.
- Bake each sheet of cookies for 10-11 minutes at 350 degrees Fahrenheit.
- Let the cookies cool completely on the baking sheet. They'll firm up as they cool, giving you that perfect crispy-outside, chewy-inside texture.
Recipe: Notes
- Butter temperature: Let butter sit at room temperature for about 20 minutes before mixing. It should be soft but still hold its shape.
- Fresh vs. powdered ginger: Fresh ginger gives a sharper, more intense flavor. Powdered works in a pinch.
- Molasses type: Use regular (light or dark) molasses. Avoid blackstrap, which is too bitter.
- Soft dough fix: If dough is too soft or sticky, chill it in the fridge for 30 to 60 minutes before scooping.
- Don’t overbake: Pull the cookies when they still look soft. They continue baking on the hot pan as they cool.
- Sugar coating: Rolling the tops in sugar creates the signature crinkly tops.
- Storage: Keep in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze baked cookies for up to 6 months. Layer with parchment to prevent sticking.
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I made this cookies for my favorite aunt! She is a ginger lover, so I did add more than what was called for. I will be freezing them, and send them to warm her through these winter months in KY.
Thanks so much for the comment Charisse, so happy to hear you like the recipe and found a way to use them as a gift!
This is exactly what I was looking for! Outstanding. Perfect combo of crisp and chewy! I used half light brown sugar and half white sugar. Definitely used fresh grated ginger and a rounded spoon which I would do again to pack in more real ginger flavor. Bravo!!
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback!
They were delicous and ill definetly make them again. I love all your recipes, ive made a few and they all turn out perfect!
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback.
This recipe is AMAZING! They are perfectly soft and chewy and they taste even better than Starbucks! I was slightly apprehensive after reading other comments of mishaps, but I’m glad I ignored those. They came out just perfect! I also ended up with 60 cookies rather than 36, but I certainly won’t complain about that! I’m excited to add these to my Christmas treat boxes to gift to family and friends.
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback!
I’ve made a few of these cookies over the years with different recipes. This one is by far the best recipe ever. Follow it perfectly and you will not be disappointed. Very easy recipe.
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback!
My cookies look fantastic when I took them out of the oven, as they cooled they became very flat…any suggestions?
They are supposed to flatten when removed from the oven. Happy baking ☺️
Even those these didn’t turn out great for me I gave them 5 stars. The issue was they flattened out totally but having read through the reviews now I believe I know what I did wrong. I used margarine (unsalted) and it was way too warm. They tasted so good we ate them anyways and I will be making another batch using real butter that is just at room temperature. I want to give them as gifts so looks are important as well as the taste LOL!
Yes, indeed, margarine is not ideal for this recipe. I’m so happy you enjoyed them though! Thank you for taking the time to leave your feedback!
OMG I felt these cookies were a bit of a pain to make at first and said I’d NEVER make them again unless they were fabulous tasting! Well, they were BEYOND
FABULOUS tasting and I’m going to make them ALL the time! I’ve always liked Gingerbread but found them so time consuming to make, but these were far beyond tasting like an ordinary gingerbread. I can’t say it enough, they are BEYOND FABULOUS tasting and have now become my favourite cookie. They have a slight crispness around the outer edge but are so chewy on the inside. Highly recommend making these cookies you won’t be sorry by any means! DELICIOUS!
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback!
Let me start with saying, I NEVER review recipes, I’m usually far t0o busy to care, but these cookies ARE AMAZING! I have never had a ginger molasses cookie before today, neither had anyone of my kids or hubby, we were floored! I didn’t have butter so I just subbed crisco, I was super apprehensive because the molasses smell was strong, we also used kosher salt, definitely recommend for a salty sweet bite. These cookies are our new family fav, they were being devoured still warm from the oven. Thanks for this recipe that we will be making for generations!
I’m so happy you and your family enjoyed them! Thank you for taking the time to leave your feedback!
This is the third year in a row I’ve made these for Christmas. They never disappoint and you don’t regret making it. I’m freezing it ahead for the first time, I’m hoping they turn out just the same in the end!
I’m so happy to hear that my cookies are becoming a Christmas tradition for you! They freeze well for up to three months, both baked and raw. Let us know how they turn out!
I just made these cookies. And while they do taste yummy, the texture feels almost like it’s under cooked. The cookie themselves also spread on the baking sheet and smooshed together. Any thoughts on how I could avoid this if I did another batch? I followed the recipe exactly and I baked them for the 11 minute mark.
You should make sure you measure your flour properly. Too little flour causes excessive spreading. However, the cookies are supposed to spread as they cook so make sure you space them out. You should also make sure you bake them soon after you take them out of the fridge. The cookies are supposed to be soft and chewy in the middle and a little bit crispy on the outside. Hope this helps ☺️ Happy baking!
They are soooo perfect!
They really are 😉. Thanks Leah!
These are the best scratch made cookies ever! They crack just perfectly out of the oven and have the most delicious texture and taste. They made 36 as stated and I couldn’t be happier that I made these. Thanks for sharing this recipe, I am most definitely making them again and possibly for Christmas gifts!
I know, right!? What’s not to love!? Thanks so much for your feedback!!
Soft, chewy and insanely delicious! The best ginger molasses cookies I’ve ever eaten!
Thanks so much Melanie!!😊
These cookies are so dangerous to keep in the house! I can’t stop eating them. Ginger cookies were always a coffee shop treat for me but I will say that now that I can make them on my own, I may save a small fortune at the expense of gaining a few pounds. My first batch was a bit too crispy because my dough balls were too small (I used a 1/2 tbsp measure to scoop the dough), the second, third and fourth batches, I used a tbsp for the scoop and baked them 6 to a tray and boy were they incredible! Still soft and chewy days later. Thank you busy baker!
You’re welcome Ashley! Really happy they turned out incredible!🙂
Such a great recipe if followed! Easy to make and very delicious. I made them for work and had to make them a second time before Christmas. Thank you!
You’re welcome Ruth!! Thanks for your feedback!🙂
I was a little worried the dough was really thick and on the dry side but they turned out to be really good!
So glad they turned out good!🙂
These cookies remind me of summers in the Maritimes with my grandmother. She had 21 grandchildren and ALL of us remember how amazing her molasses cookies were. I’ve been searching for years for a recipe as good as her’s. I’ve made these twice now, and even my mom says they’re as good as her mother’s. Thank you so much for sharing this recipe.
That makes me so happy! You’re welcome Shannon!🙂
Great recipe. A real keeper. I am a hot ginger addict so ramped up the spices to include a teaspoon each of ground cardamom, nutmeg and ground black pepper. The Swedish husband was happy.
Mine didn’t flatten out as much either, even though I let them cool on the sheet… But it occurred to me that since I used silpat baking sheets, they didn’t get the direct heat from metal. It’s an exact s ience. However, these are simply superb.
Thank you Chrissy! Glad you like the recipe!
OUTRAGEOUS!! One of the best cookies I’ve ever baked!!
😄Thanks so much Shannon!