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The mister has been obsessed with Starbucks’ Ginger & Molasses cookies. Okay – maybe not obsessed,  but definitely enthusiastic, and enough for me to notice. So when he had a craving he decided to buy some healthy version at the grocery store. One bite was all either of us needed to determine that those were not cookies. They were… sand cakes. I announced that they were a waste of calories because, hey, if you’re going to eat something unhealthy like a cookie, it had better be a good– no, great cookie.


So I decided to make some and turned to Pinterest for inspiration. I found this recipe, and was determined to try it out simply because it used fresh ginger, which I feel should always be above ground, powdered ginger.

These cookies were easy to make, super quick to bake (7 minutes!?) and I loved the sugary coating. They looked so pretty (though my picture doesn’t!). I experimented a bit after making a test batch by adding more cinnamon into some, adding cocoa powder to others, and even some with espresso extract because I had some that I have been dying to find an excuse to try and also because, why not?


Right off the bat, these cookies are delicious. They’re a good, crunchy ginger snap.

But that was my problem.

He loves the chewiness of the Starbucks cookie so I know I have to go back to the drawing board with these guys. I also didn’t love that they had a bit of a butter-rich after taste. That might be key for some people but not me.



Fresh Ginger Molasses Cookies

 Found on and adapted from “Old-Fashioned Molasses Cookies with Fresh Ginger” from The Dahlia Bakery Cookbook by Tom Douglas and Shelley Lance. The recipe states it makes 54 cookies, but I don’t think I got that many.


  • 3/4 cup unsalted butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1/4 cup molasses
  • 2 teaspoons peeled and grated fresh ginger
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon


  • 1/2 cup sugar



  1. In a medium bowl, whisk together the flour, baking soda, salt and cinnamon. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides of the bowl and add the egg, ginger and molasses. Continue to beat until blended together.
  3. Turn the mixer down to low and add the dry ingredients, mixing until just barely combined.
  4. Cover and refrigerate the dough for at least one hour.
  5. When ready to bake, preheat the oven to 350°F.
  6. Form dough into small balls, about 3/4? diameter. Roll each in sugar and place about 2? apart on baking sheet to allow for spreading, and press down just slightly with the palm of your hand. I tried a few without pressing them down first, and they spread out perfectly. So you could probably skip this if you want.
  7. Bake for about 7-8 minutes, until golden brown around the edges, but still slightly soft in the middle – rotating the baking sheet halfway through. These cookies will puff up and spread during the first few minutes of baking, but then will begin to crack and flatten out. Allow to cool on a wire rack for a few minutes before removing the cookies from the pan and allowing them to cool completely. They’ll firm up as they cool.



So my next attempt will be with this recipe from since they’re billed as soft and chewy. Fingers crossed!