Oh, these cookies! If you’ve ever stood in line at Starbucks, dreaming of that perfectly spiced, wonderfully chewy ginger molasses cookie, then get ready to have your mind blown. My Starbucks Copycat Ginger Molasses Cookies aren’t just good, they’re *that* good. I’m pretty sure they’re what bakery dreams are made of – you know, the ones that are slightly crisp on the edges, wonderfully soft and chewy in the middle, and bursting with warm, comforting spices. I remember first trying the Starbucks version years ago and thinking, “How on earth do they get them *this* perfect?” It took quite a few batches in my own kitchen, adjusting and tasting, but I finally cracked the code. Now, I can whip up a batch of pure cookie bliss whenever that craving hits, and trust me, it hits often!
Why You’ll Love These Starbucks Copycat Ginger Molasses Cookies
Seriously, why wouldn’t you love these? They’ve got that amazing chewiness that just melts in your mouth, combined with all those warm, cozy spices that just scream comfort. Plus, making these yourself? Totally satisfying!
- That Dreamy Chewy Texture: They’re not cakey, they’re not crisp – they’re perfectly chewy, just like the ones you adore!
- Bursting with Spice: Ginger, cinnamon, cloves… it’s a warm hug in cookie form.
- Super Easy to Make: Honestly, I whip these up when I need a quick win. No fancy tricks needed!
- Impress Your Friends (and Yourself!): Who needs to go to Starbucks when you can bake these amazing copycats at home?
- Perfect for Gifting: Wrap ’em up! They make the sweetest (and most delicious) homemade gifts.
Gather Your Ingredients for Starbucks Copycat Ginger Molasses Cookies
Okay, let’s get our cookie-making party started! The secret to getting these Starbucks copycat ginger molasses cookies just right is using good quality ingredients. Make sure your butter is nice and soft – not melted, just easy to smoosh. And for the molasses, we really want unsulfured; it gives us that perfect deep flavor without any harshness. Here’s what you’ll need:
- 1 cup (that’s 2 sticks!) unsalted butter, softened
- 1 cup packed dark brown sugar (this is key for chewiness!)
- 1/2 cup regular granulated sugar
- 2 large eggs – make sure they’re room temperature if you can!
- 1/4 cup unsulfured molasses
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- And a little extra: 1/2 cup granulated sugar, just for rolling the dough balls in.
Essential Tools for Making Starbucks Copycat Ginger Molasses Cookies
Alright, let’s get down to business! To make these amazing Starbucks copycat ginger molasses cookies, you don’t need anything too fancy, but having the right gear makes all the difference. You’ll definitely want a good large mixing bowl for all that creaming and mixing action. Two baking sheets are perfect so you can bake in batches. Trust me, parchment paper is your best friend here – it keeps things from sticking and makes cleanup a breeze. Oh, and a medium bowl for your dry stuff, a measuring cup set, and spoons, and maybe a trusty whisk will get you there!
Step-by-Step Guide to Perfect Starbucks Copycat Ginger Molasses Cookies
Alright, let’s get this cookie party started! It’s seriously easy, and the payoff? HUGE. Just follow these steps and you’ll be munching on amazing ginger molasses cookies in no time. Thinking about other cookie adventures? You might love these classic chocolate chip cookies or even dive into some soft and chewy gingerbread cookies while you’re at it!
- First things first, get that oven preheated to 350°F (175°C). And grab your baking sheets – line ’em with parchment paper for super easy cleanup later.
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Creaming the Butter and Sugars
In your big bowl, toss in the softened butter and both the dark brown sugar and granulated sugar. Beat them together until the mixture is light and fluffy. This step is super important for that chewy texture!
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Incorporating Wet Ingredients for Starbucks Copycat Ginger Molasses Cookies
Now, let’s add the eggs, but do it one at a time, waiting until each is mixed in before you add the next. Then, stir in that dark molasses and the vanilla extract. It’s starting to smell amazing already!
- Grab another bowl and whisk together your flour, baking soda, ginger, cinnamon, cloves, and salt. Get them all mixed up really well.
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Combining Dry Ingredients and Forming the Dough
Time to bring it all together! Gradually add the dry ingredients to your wet mixture. Mix until *just* combined – I can’t stress this enough, don’t overmix! We want tender cookies, not tough ones.
- Pour that extra 1/2 cup of granulated sugar into a shallow dish. This is for rolling our cookie dough balls in.
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Rolling and Baking Your Starbucks Copycat Ginger Molasses Cookies
Scoop out rounded tablespoons of dough. Roll each one into a nice little ball, then give it a good roll in the sugar. Place these sugar-coated balls onto your prepared baking sheets, leaving about 2 inches between them so they have room to spread. Bake ’em for about 9 to 11 minutes. You want the edges to look set, but the centers should still be a tiny bit soft. That’s the secret to the perfect chewiness!
Once they’re done, let the cookies hang out on the baking sheets for a few minutes to firm up a bit before carefully moving them to a wire rack to cool totally.
Tips for Baking the Best Starbucks Copycat Ginger Molasses Cookies
Okay, so you’ve got the recipe, but let’s chat about how to make these cookies absolutely *divine*. A few little tricks and my own kitchen insights will seriously elevate your Starbucks copycat ginger molasses cookies. First off, don’t rush that creaming step – really beat the butter and sugars until they’re super light and fluffy. It makes a huge difference in the cookie’s texture, giving it that tender chew we all adore. Also, resist the urge to overmix the dough once you add the flour; a few streaks are okay! We want tender cookies, not tough ones. If your cookies seem to be spreading too much, you can pop the dough balls in the freezer for about 15 minutes before rolling them in sugar and baking; the cold dough helps them hold their shape better. And for that ultimate chewiness? Don’t overbake them! Pull them out when the edges look set but the centers are still a little soft. They’ll finish setting on the baking sheet. Thinking about other cookie adventures? You might love these classic chocolate chip cookies too!
Ingredient Notes and Substitutions for Your Copycat Cookies
Let’s dive a little deeper into some of these ingredients, shall we? It makes a world of difference knowing *why* we’re using certain things, especially for these Starbucks copycat ginger molasses cookies. That dark brown sugar? It’s not just for color; its higher molasses content is what gives these cookies that amazing chewy texture and a richer flavor. If you only have light brown sugar, you can totally use that, but the chewiness might be slightly less intense. Molasses is also crucial – we specifically call for unsulfured because it’s less harsh and has a deeper, sweeter flavor. If you get a little desperate and only have blackstrap molasses, use it sparingly, maybe just a tablespoon or two, as it can be quite strong! And for the butter, while unsalted is preferred so we can control the salt, you can use salted butter in a pinch – just cut back on the added salt in the recipe slightly. Happy baking!
Storing and Reheating Your Starbucks Copycat Ginger Molasses Cookies
So, you’ve baked the most amazing batch of Starbucks copycat ginger molasses cookies ever, and you have some leftovers (if you’re lucky!). Don’t let them go stale! The best way to keep these little gems chewy and delicious is to store them in an airtight container at room temperature. Seriously, just pop them in a cookie tin or a container with a good lid. They’ll stay perfectly yummy for about 3, maybe even 4 days. If you somehow end up with cookies that have lost a bit of their zing – no worries! You can pop one or two in the microwave for just a few seconds (like 10!) to bring back that lovely warm, chewy texture. Enjoy every bite!
Frequently Asked Questions About Starbucks Copycat Ginger Molasses Cookies
Got questions about these delicious Starbucks copycat ginger molasses cookies? I’ve got answers! Baking is an adventure, and sometimes little things can pop up. Here are a few common things people ask me:
Can I make these cookies without molasses?
Honestly, molasses is pretty key for that classic ginger molasses cookie flavor and chewy texture! If you absolutely can’t find it, you could try substituting with dark corn syrup plus a little extra spice, but it won’t be quite the same. The flavor profile would be different. For the best results, I really recommend trying to find some unsulfured molasses!
My cookies spread too much. What did I do wrong?
Oh, cookie spread! It happens. Usually, it’s because the butter was too soft (like, melted!), or the dough was too warm when it went into the oven. Making sure your butter is just softened (you can poke it with your finger and it leaves an indent but isn’t greasy) is super important. Also, if your kitchen is really warm, chilling the dough balls for about 15-20 minutes before you roll them in sugar and bake can really help them hold their shape better. Don’t overmix the dough either; that can sometimes make them spread more.
Can I use a different type of sugar for rolling?
You sure can! Rolling these Starbucks copycat ginger molasses cookies in plain granulated sugar gives them that lovely sparkly crunch and helps create that signature look. You could also try rolling them in turbinado sugar for an even bigger crunch, or even a mix of granulated sugar and cinnamon for an extra kick of flavor. Just make sure whatever you roll them in is coarse enough to give them a nice coating.
How do I get that super chewy texture?
The secret is a combination of things! Using dark brown sugar is a biggie because of its high molasses content, which adds moisture and chewiness. Then, it’s all about not overmixing the dough once you add the flour, and importantly – *not overbaking*! Pull those cookies out when the edges look just set and the centers are still a little soft. They’ll continue to cook and set up on the hot baking sheet, giving you that perfect, irresistible chew.
Estimated Nutritional Information
Just a friendly heads-up, these numbers are my best estimates for one of these wonderful Starbucks copycat ginger molasses cookies. Your actual numbers might be a little different depending on exactly what you use, like the fat content in your butter or even how big you roll your cookies! It’s just a rough guide, but it gives you an idea of what you’re working with. Enjoy them!
- Serving Size: 1 cookie
- Calories: About 200
- Sugar: Around 20g
- Fat: Roughly 10g
- Carbohydrates: Approximately 25g
- Protein: About 2g
Starbucks Copycat Ginger Molasses Cookies
- Total Time: 30 min
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Chewy and spiced ginger molasses cookies that taste like the Starbucks favorite.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup unsulfured molasses
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup granulated sugar, for rolling
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, dark brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the molasses and vanilla extract.
- In a separate medium bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Place the 1/2 cup granulated sugar in a shallow dish.
- Roll rounded tablespoons of dough into balls, then roll each ball in the sugar to coat.
- Place the dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 9-11 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 chewiness, do not overbake the cookies.
- You can store the cooled cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 20g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: ginger molasses cookies, Starbucks cookies, copycat recipe, chewy cookies, spiced cookies, holiday baking