Starbucks has the most amazing ginger molasses cookies. They are soft and delicious, and honestly, I’m really not a cookie person, but I love me some soft, cakey cookies. This is one of my favorite cookie recipes, and it’s fantastic because the real deal is pricey, and many Starbucks no longer carry this gem.



  • 2 1/4 cups flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground nutmeg
  • 1/2 tsp ground cloves(optional)
  • 3/4 cup softened unsalted butter or margarine
  • 1 cup dark brown sugar
  • 1 extra-large egg
  • 1/3 cup blackstrap unsulphured molasses, or 1/2 cup plain molasses
  • granulated sugar (for coating cookie dough before baking)
  • vegetable oil cooking spray (for coating) (optional)


Heat oven to 375 degrees with the rack in the center.

Sift flour, baking soda, salt, and spices into a medium bowl. Set aside.

Cream the butter and brown sugar in a large mixing bowl with mixer on high speed until light and fluffy, about 1 minute.

With mixer on medium speed, beat in the egg and molasses, then increase the speed to high and beat about 1 minute longer, until the mixture no longer looks curdled. Scrape the sides with a rubber spatula several times while mixing.

Mix in the flour mixture on low speed. The batter will be rather stiff.

Place some granulated sugar on a small plate or saucer. Take heaping tablespoons of dough and roll each portion into a rough ball, then roll each ball into the sugar. Spacing evenly on baking sheet, far apart, because they will spread during baking.

Here is what gives it the lovely cracked appearance: Dampen your fingers with water and press down lightly on each cookie to flatten it a little and dampen the top.

Refrigerate one filled baking sheet while the other bakes. Bake for 9-12 minutes, or until the cookies have spread and are firm to the touch. Rotate the sheet 180 degrees halfway through the baking time. Remove from the oven and let the cookies cool on the baking sheet.

This dough freezes very well and can be saved for for slice-and- bake cookies. Just roll into a log 2-1/2 inches thick. Wrap in plastic wrap and then in foil. Can be stored in the freezer up to 6 months.