Starbucks Copycat Ginger Molasses Cookies
These chewy and delicious ginger molasses cookies are a perfect copycat recipe of the Starbucks favorite. Easy to make and perfect for any occasion.
Equipment
- Mixing bowls (2)
- Measuring cups and spoons
- Electric Mixer
- Baking Sheets
- Parchment paper
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
Instructions
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Use an electric mixer for best results.
- Beat in the molasses and egg until well combined. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 30 minutes. This will prevent the cookies from spreading too thin.
- Roll the dough into 1-inch balls. Place the balls onto the prepared baking sheets, leaving about 2 inches between each cookie. Sprinkle with coarse sugar, if desired.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- 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 gingery flavor, add 1 tablespoon of crystallized ginger to the dough. Store cookies in an airtight container at room temperature for up to a week.