5 Reviews

My friend sent me a recipe almost exactly like this for Starbucks Ginger Molasses Cookies. The only difference is: 1/3 c of molasses and instead of cloves you add 1/2 tsp of nutmeg. I think the nutmeg is really important - it's definitely in the original Starbucks cookies. These are really great cookies and I really enjoyed. However, they are not quite the same as Starbucks :)

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eillena October 20, 2007

Yes, I agree the cloves really don't have a place there, but nutmeg should be on the list not as an option. There is more molasses to be needed for that amount of baking soda, and the cookies don't need to be that high 'unless' you are making them mondo-huge like the one's at starbucks. If you're making them normal size I would reduce the heat and cook them only ten minutes. For that amount of baking soda and not enough molasses, the heat is way too high and way too long. 12 minutes for those kinds of cookies is too much.

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minkey07 November 08, 2012

I followed the advice of a previous review and increased the molasses to 1/3 cup and substituted the cloves with nutmeg. I also made these cookies much smaller (one tablespoon of dough) as I definitely don't need a cookie the size of a hamburger patty! I decreased cooking time to about 8 minutes and made about 30 cookies. They are good! A bit baking soda-y but that could be because I had my 2 year old son helping me. Will definitely make again.

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jkfdesigner November 08, 2011

I've never had a Starbucks ginger cookie but these are delicious! I used about 1/3 tsp extra of cinnamon and ginger and the spiceyness was just right. They are a cakey cookie - not crisp, I would have like them just a touch moister. I used my small scoop and got around 30 cookies. I cooked them the same around 11 minutes since thats when they were firm according to the recipe. I might cook them a little less next time to see if that makes them moister, though I'm thinking maybe a couple of TBLS of applesauce would do the trick. Everyone I shared them with loved them too. Reviewd for My 3 Chefs 07

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momaphet June 20, 2007

I did add more cinnamon. Right out of the oven my test batch was hard; reduced cooking time, and this time they were soft and really good; however, the next morning they were hard. I think they need more molasses or something-- definitely not like the Starbucks cookie! (:

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mzpro713_11585604 November 28, 2012
Starbucks Ginger Molasses Cookies