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Starbucks Copycat Ginger Molasses Cookies

Starbucks Copycat Ginger Molasses Cookies

These chewy, spiced ginger molasses cookies are a delicious copycat recipe inspired by Starbucks' famous holiday treat. Easy to make and perfect for gifting!
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Cookie, Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup (2 sticks) Unsalted Butter softened
  • 1 cup Packed Light Brown Sugar
  • 1/2 cup Molasses
  • 1 Large Egg
  • 1 teaspoon Vanilla Extract
  • 3 1/2 cups All-Purpose Flour
  • 2 teaspoons Ground Ginger
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Ground Cloves
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • Optional Coarse Sugar for sprinkling

Equipment

  • Mixing Bowls (2)
  • Electric Mixer
  • Baking Sheets
  • Measuring Cups and Spoons
  • Wire Rack

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy using an electric mixer.
  3. Beat in the molasses and egg until well combined. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Cover the dough and chill in the refrigerator for at least 30 minutes (recommended).
  7. Roll the dough into 1-inch balls. Place onto prepared baking sheets, leaving about 2 inches between each cookie. Sprinkle with coarse sugar, if desired.
  8. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For extra intense ginger flavor, use crystallized ginger finely chopped and added to the dough. Store cookies in an airtight container at room temperature for up to a week.