A few years ago, during an afternoon trip to Starbucks, I decided to stray from my usual coffee-only routine.
Curiosity got the better of me, and I ordered a Chai Latte alongside a molasses cookie.
While I enjoyed the latte, nothing could dethrone my unwavering loyalty to coffee.
However, I instantly fell head over heels for the molasses cookie. I knew I had to embark on a quest to recreate this heavenly recipe.
It took some trial and error (and a few embarrassing flops), but eventually, I found the perfect combination.
These cookies have since become a household favorite, beloved by the kids
A couple of years ago, during one of my afternoon trips to Starbucks, I decided to take a break from my usual coffee-only routine.
Curiosity got the better of me, and I ordered a chai latte with a molasses cookie.
While I did enjoy the latte, there was nothing that could dethrone my unwavering loyalty to coffee.
However, I immediately fell head over heels in love with the molasses cookie. I knew I had to go on a quest to recreate this heavenly recipe.
It took some trial and error (and a few embarrassing flops), but I finally found the perfect combination.
These cookies have since become a household favorite, loved by kids and adults alike.
Molasses cookies are a classic American treat with roots in Colonial times. The use of molasses, an abundant byproduct of sugar production, made these cookies an affordable and popular dessert. They have since evolved into the soft, spiced, and utterly irresistible treats we know today.
Why You Will Love This Recipe
These cookies are a dream come true for any Starbucks molasses cookie aficionado.
They strike the perfect balance between soft and chewy, with just the right amount of spices to create a warm, comforting flavor.
This simple and straightforward recipe makes it an excellent choice for bakers of all skill levels.
- Be sure to refrigerate the dough for at least 1-2 hours. This helps prevent the cookies from spreading too much during baking, ensuring that they maintain their soft and chewy texture.
- For even distribution of spices, sift the dry ingredients together.
- Don’t overmix the dough, as it can result in tough cookies.
These molasses cookies are divine on their own, but if you want to make them extra special, try these ideas:
- Pair it with a hot cup of coffee or tea.
- Serve alongside a scoop of vanilla ice cream.
- Drizzle with a simple powdered sugar glaze.
- For a healthier twist, replace half of the all-purpose flour with whole wheat flour.
- If you don’t have blackstrap molasses, you can substitute it with plain molasses. Just increase the amount to 1/2 cup.
- Feel free to swap out the spices for your favorites or even add a pinch of ground cloves for an extra kick.
- Swap the butter for a vegan butter alternative for a dairy-free version.
- Use gluten-free flour in place of regular flour for a gluten-free cookie.
- Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) for a vegan option.
- Mixing bowls
- Electric mixer or wooden spoon
- Whisk or fork
- Measuring cups and spoons
- Baking sheet
- Parchment paper or non-stick spray
Q: Can I make these cookies vegan?
A: Absolutely! Replace the butter with a vegan alternative and use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) instead of the egg.
Q: How long can I store these cookies?
A: Store them in an airtight container at room temperature for up to a week.
Starbucks Molasses Cookies
- 3/4 cup butter or margarine
- 1 cup brown sugar
- 1 egg
- 1/3 cup blackstrap molasses (or 1/2 c. plain molasses)
- 2 1/2 cup flour (You can use any combination white/whole wheat flour)
- 2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp ginger
For rolling dough
- 1/2 cup white sugar
- Cream the butter or margarine and brown sugar together until fluffy. Add the egg and molasses and beat for an additional minute.
- In a small bowl, combine the dry ingredients. Sift or stir with a fork or whisk for 30 seconds.
- Add the dry ingredients to the wet ingredients and mix just until combined. Cover dough and refrigerate for 1 – 2 hours, until firm.
- Roll heaping tablespoons of dough into a ball, then roll through white sugar. Place on lightly greased cookie sheets and bake at 350 degrees for 10-15 minutes.