This recipe is without question our favourite, chewy, indulgent, ginger molasses cookies. It is a close relative to the Starbucks drive-thru ginger molasses cookie. I actually think this recipe is a couple rungs above the benchmark Starbucks version. We can affectionately refer to it as Starbucks glamorous cousin.

Certain flavours, scents and colours feel like the festive holiday season is upon us. Just by baking these ginger molasses cookies in the fall, when the temperature has dipped, I am automatically transported to the holiday season. Something about wafts of ginger baking in the oven screams the ‘holiday season has arrived’.

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All this said, it is worth noting that I do bake these cookies year round as my family love them that much. Mid-summer my kids will ask for them. I don’t get that holiday feeling in the summer but, the cookies taste just as delicious and indulgent - ginger is a feel good spice, and this cookie transcends the seasons.

This recipe makes a chewy cookie. My grandmother baked crunchy ginger cookies which were rolled, and cut into snowmen, star, and tree shapes as part of her holiday seasonal baking but, that is a recipe for another time. This recipe is for a rich sinfully soft indulgence.

This ginger molasses recipe started as an attempt to knock off of the Starbucks drive-thru ginger molasses cookie I used to get when I wanted to bribe my child. After several baking attempts and tweaks, mission accomplished.

Ingredients

This is the first baking recipe I am publishing with both imperial measurements, and weighed metric. Let’s give this method a whirl and see if people prefer measurements this way. Please let me know!

10 Tbsp, 140g unsalted butter, softened

½ cup, 110g packed dark brown sugar

½ cup, 100g extra-fine granulated sugar - regular granulated sugar is fine

1 large egg

¼ cup, 60ml molasses

2 cups, 284g all-purpose flour

1 ¼ tsp baking soda

½ tsp salt

2½ tsp ground ginger

1 tsp ground cinnamon

⅛ tsp nutmeg (optional)

¼ tsp ground clove

½ cup, 70g finely chopped crystallized ginger (optional - I started adding this ingredient lately as I saw a few other recipes adding it, definitely adds more gingery zing)

⅓ cup, 65g regular white granulated sugar for rolling the individual cookie dough prior to baking

Method 

1. In a bowl, cream the butter with the sugars until creamy and airy. Add the egg and continue to mix until evenly incorporated. Add the molasses and mix until creamy and combined.

   

2. In a separate bowl, blend the dry ingredients: flour, baking soda, salt, ginger, cinnamon and clove (and nutmeg if using). Add the dry ingredients to the (‘wet’) butter mixture, and add the the crystallized ginger if using. Mix together gently until just incorporated. Try to not over-mix or the cookies as this makes the cookie dough tight - the idea is to have a soft centre and a crunchy exterior.

   

3. Once the dough is mixed, cover the dough in the bowl and refrigerate for 2-4 hours for best results. You can make the cookies right away but the cookies will be softer and chewier if you chill the dough.

4. To make the cookies, use a big tablespoon of dough and roll in your hands into smooth balls (about the size of a golf ball), and roll each ball in granulated sugar - do not flatten prior to cooking.

5. Bake in a preheated oven, 350°F. Use parchment paper to line the baking sheets. I don’t recommend greasing the baking sheets for this recipe.

   

6. The cookie dough should be spaced 2 inches apart. Bake until evenly browned, roughly 10-11 minutes. Ovens can vary so keep an eye on the cookies after the 8 minute mark. The cookie will look slightly puffy and there will be cracks on the top. Remove from the oven.

7. Allow the cookies to cool slightly on the baking sheets (roughly 5 minutes) before transferring each cookie to a wire rack to cool.

Serve and enjoy!