What if I told you I had a deliciously easy cookie recipe that was perfectly spiced with ginger, cinnamon and laced with molasses? And then I went on to tell you it has a soft chewy center with a slightly crispy and sugary edge?
And if I told you this recipe yielded cookies the size of your face and is a total clone of a certain coffee house cookie. Would you make them?
These are my FaVoRiTe Christmas-esque cookie.
I only make them around the holidays, and I even made them last year to share with you, but the lighting and the photos were below par so I scrapped those and promised I’d deliver the goods in 2011. And here you go, the best knock off version of Starbucks Giant Ginger Molasses Cookies, right at your fingertips!
To Make These Giant Ginger Molasses Cookies You Will Need:
- unbleached all-purpose flour
- baking soda
- kosher salt
- cinnamon
- ground ginger
- softened unsalted butter
- dark brown sugar
- egg
- unsulphured molasses (not blackstrap)
- granulated sugar (for rolling cookie dough)
Sift together 2-1/4 cups unbleached all-purpose flour, 2 teaspoons baking soda, 1/4 teaspoon kosher salt, 1 teaspoon ground cinnamon and 1 teaspoon ground ginger and set aside.
Cream 1-1/2 sticks (or 3/4 cup) softened unsalted butter and 1 cup dark brown sugar until light and fluffy.
Crack in 1 large egg and pour in 1/4 cup unsulfured molasses. I like to use my butter wrappers or nonstick spray for greasing up my measuring cup before doling out the molasses. It’ll help with the pouring. You will most likely still need to use a spatula to get it all out, but it will be way easier and faster!
Turn your mixer on low to medium-low and combine.
Until creamy and no longer looks all curdled. You’ll know what I mean when you see it.
With your mixer on low, gradually add in the flour. I do it in three parts… but mix and scrape down your bowl in between the additions.
Now it should be looking like cookie dough.
With a 1/4 cup scoop, measure out the cookie dough.
It would be a great idea to remove any and all rings before the next part of the recipe (take my word for it!).
Roll each “scoop” of dough into balls.
Then roll each of them into 1/2 cup granulated sugar.
Place four at a time on a prepared sheet pan. Keep them far apart because they will spread out!
With dampened fingers, press down the center of each cookie. Place the pan into a 375 degree oven and bake for 10-12 minutes.
Let them cool just a tad before removing them to a wire rack. Repeat with the rolling, sugaring and baking until all cookies are done.
This recipe only makes 10 cookies, but they are large. Like two cookies in one sort of deal.
See, it’s meant to be.
Enjoy! And if you give this Ginger Molasses Cookies recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Giant Ginger Molasses Cookies
Ingredients
- 2¼ cups unbleached all-purpose flour
- 2 teaspoons baking soda
- 1/4 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 3/4 cup unsalted butter, softened
- 1 cup dark brown sugar
- 1 large egg
- 1/4 cup unsulphured molasses
- 1/2 cup granulated sugar, for rolling cookie dough
Instructions
- Preheat your oven to 375° and line a baking sheet with a silpat or parchment.
- Sift the flour, baking soda, salt, cinnamon and ginger into a medium bowl and set aside.
- Cream the butter and dark brown sugar on high speed until light and fluffy {about 1-2 minutes}. On medium speed beat in the egg and molasses, increase the speed to high and mix until it no longer looks curdled.
- On low speed, gradually add flour mixture, stop once combined. Use a 1/4 cup scoop to measure each cookie and roll them into large balls.
- Toss each cookie ball into the granulated sugar and place 4 cookies onto the prepared baking sheet spaced a few inches apart as they will spread. With dampened fingers, press down the center of each cookie.
- Bake in your preheated oven for 10-12 minutes.
- Remove the pan let cool for 5 minutes before removing to a wire rack. Repeat until all are baked.
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Oooh, now these look good. I love the short ingredient list and the texture looks perfect! My fridge/freezer are already stuffed with baked goods, but I may just have to bake these anyway. It's only 10 cookies, after all. 😉
These cookies sound so yummy! Nothing like a big, gingery, cookie!
Oh gosh! These look super yummy! I think my mom will love these!! I'm a sucka for Chewy/Crunchy hybrid cookies!!
Cookies the size of my face?? NOW we're talkin'! These look glorious 🙂
I love ginger cookies and these photos!
all i'm saying is the bigger the cookie the better 🙂
Those look as big as my face! LOVE it!
I looove anything involving ginger and molasses, and giant is such a positive attribute 😉 Looks wodnerful!
Did someone say Giant? Did someone say Cookie? Did someone say Giant Cookie??? I am so there.
Sounds awesome! I'm adding these to my holiday baking list 🙂
Pretty sure I could eat my weight in these. I love how big they are. And I love the photo of your tea cup. Beautiful cookies, Laurie! Absolutely perfect.
I love all molasses-ginger type cookies. You just launched a craving. THANKS. Thanks a lot…and I just lost the extra turkey-day pound I put on. 😉
swoon!! i've been looking for the perfect molasses cookies! these look perfect!
Wow, these look delicious! I love the idea of molasses with ginger. Sounds yummy!
These look like the best cookies EVER!!
These cookies are screaming holidays!! They look so scrumptious!
Thank you! I'm ot a huge fan of ginger, but my secret Santa asked for ginger cookies. Now I know what to do. 🙂
Hot diggity! These are huge! I make ginger molasses cookies that are SMALL and yielded me about 120, haha. I'll have to make them bigger for much less work 😉 I've never had these cookies from Starbucks; I never really go that often. But mmm, I love being able to make them instead of buying them!
Ohhh, these look so yummy! And the fact that they are giant makes them even better!
wow..that is really cool one…What a surprise i posted a ginger cookies recipe in my blog couple of days back..Awesome..i totally love the ginger flavour wafting through the house..
I have been on a molasses cookie kick lately and just craving them so much. I like your recipe because it has butter in it! I will definitely try! And thank you so much for your kind comment on TK, Laurie. 🙂
Looks like the PERFECT knockoff cookie, I will have to try them! I'm definitely with you in the ring removal department…my husband has asked why he even bothered to buy me a ring since I almost never wear it; nothing worse than cruddy rings 🙂
You weren't kidding when you said giant! These are the perfect treat with a hot beverage.
Hello.. first time here…
and i must say you have a beyond-wonderful blog! 🙂 Simply love those pictures of every step (I try to do the same, but mine suck, compared to yours! :D) Do you click all your pics by yourself?
And you wouldn't believe if I told ya, but I'm actually visualizing munching those cookies right now! 😀 And they taste delicious!! 😀
By
Oh I love these cookies..but have never tried baking them from scratch. Can I freeze some of the cookie dough?
What if I have blackstrap unsulfered molasses??? Still too strong???
Michelle, blackstrap is extremely strong which will ruin the recipe! Sorry, but I highly suggest using the regular unsulphured kind… I promise you'll be glad you did! 🙂
Laurie, I have to say this is the best cookie I've ever eaten (including chocolate-y ones for all those who know me)! I ate probably 7 in one day. Although I will say that I formed mine smaller than yours. My husband especially loved these because they had no chocolate. He's requested these a few times :).
I love love LOVE this recipe! I never save the recipe (that would be too easy?) so I have to google it every time and I always know I’ve found the right one when i seee the beautiful cookies with the blue mugs!
That’s awesome! 🙂
Just wondering if Crosby’s “Fancy” Molasses is okay to use? The carton does not specify whether it’s unsulphured or not…?
Thanks for the great recipe. I’ll try this for my Christmas cookie exchange!
L
Hi Lisa! I’m not familiar with Crosby’s fancy molasses, but I did some internet research and said it was good for baking. As long as the label doesn’t read “blackstrap” you should be fine. Un-sulphured is the BEST to bake with so I can’t promise that the flavor will still be the same, but give it a shot and let me know 🙂
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Love these!! I just got some of Penzey’s candied ginger bits so I can’t wait to add them to the batter when I make these this year.
Extra ginger can’t be bad! Enjoy!❤️
I made these cookies over the holidays this year and they are to DIE for. I found the flavours were more evident the next day so if you can let them sit so each day they’ll get tastier. You must make these if you love a good ginger molasses cookie as you will not be disappointed.
These are amazing just made a batch for myself!
This is absolutely the best recipe to follow I’ve ever seen I just had to come here to say that I appreciate all of this detail SO much as a mom who just bakes as a hobby and really knows nothing this is THE BEST