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Starbucks Copycat Ginger Molasses Cookies

Starbucks Copycat Ginger Molasses Cookies

These chewy and delicious ginger molasses cookies are a perfect copycat recipe inspired by Starbucks' famous holiday treat. Easy to make and guaranteed to satisfy your sweet tooth!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Cookie, Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Unsalted Butter (2 sticks), softened
  • ¾ cup Granulated Sugar
  • ¾ cup Packed Light Brown Sugar
  • 1 Large Egg
  • 1 teaspoon Molasses
  • 1 teaspoon Vanilla Extract
  • 2 ½ cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Ground Cloves
  • ½ teaspoon Ground Allspice
  • ¼ teaspoon Salt
  • Optional Coarse Sugar For sprinkling

Equipment

  • Mixing bowls
  • Baking Sheet
  • Measuring Cups and Spoons
  • Wooden Spoon or Electric Mixer

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, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the egg, molasses, and vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, allspice, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Roll dough into 1-inch balls and place them onto the prepared baking sheets, leaving some space between each cookie.
  7. Sprinkle with coarse sugar, if desired.
  8. Bake for 10-12 minutes, or until the edges are lightly golden brown. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week. For extra chewy cookies, slightly underbake them. Feel free to adjust the spices to your liking.