Giant Ginger Molasses Cookies

These giant ginger molasses cookies are as big as your face! They are super soft, chewy and delicious! This recipe yields 10 giant ginger molasses cookies!

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?

ginger molasses cookies l

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? would ya… WOULD YA?!!

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!

When you decide to make these remember, not just any ol’ molasses will do. Blackstrap molasses is too strong… so stick with the unsulphured kind mmm-k?

Sift together all of the dry ingredients and set aside.

Cream the butter and dark brown sugar until light and fluffy.

I like to use my butter wrappers 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}!

Mix… and keep on mixing…

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 the 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.

ginger molasses cookies l

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.

ginger molasses cookies l

This recipe only makes 10… but they are large… and in charge… if-you-know-what-I-mean.

See, it’s meant to be.

Enjoy! And if you give these Ginger Molasses Cookies a try, let me know by snapping a photo and tagging me on twitter or instagram!

ginger molasses cookies l

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 


Giant Ginger Molasses Cookies

These giant ginger molasses cookies are as big as your face, soft, chewy and delicious! This recipe yields 10 giant ginger molasses cookies!

Yield: 10 giant cookies

Prep Time: 20 minutes

Cook Time: 10-12

Total Time: about 45 minutes


2-1/4 cups all-purpose flour

2 teaspoons baking soda

1/4 teaspoon kosher salt

1 teaspoon cinnamon

1 teaspoon ground ginger

3/4 cup (1-1/2 sticks) 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)


Preheat your oven to 375 degrees and line a baking sheet, i.e. a silpat.

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 onto the prepared baking sheet {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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33 Responses to “Giant Ginger Molasses Cookies”

  1. #
    Amanda — December 5, 2011 at 1:27 pm

    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. 😉

  2. #
    warmvanillasugar — December 5, 2011 at 1:31 pm

    These cookies sound so yummy! Nothing like a big, gingery, cookie!

  3. #
    Elle @ Chellbellz — December 5, 2011 at 1:44 pm

    Oh gosh! These look super yummy! I think my mom will love these!! I'm a sucka for Chewy/Crunchy hybrid cookies!!

  4. #
    Sally @ Spontaneous Hausfrau — December 5, 2011 at 2:05 pm

    Cookies the size of my face?? NOW we're talkin'! These look glorious 🙂

  5. #
    Kath — December 5, 2011 at 2:11 pm

    I love ginger cookies and these photos!

  6. #
    Heather (Heather's Dish) — December 5, 2011 at 2:19 pm

    all i'm saying is the bigger the cookie the better 🙂

  7. #
    Lauren's Latest — December 5, 2011 at 3:14 pm

    Those look as big as my face! LOVE it!

  8. #
    Kiri W. — December 5, 2011 at 3:24 pm

    I looove anything involving ginger and molasses, and giant is such a positive attribute 😉 Looks wodnerful!

  9. #
    Jennifurla — December 5, 2011 at 4:18 pm

    Did someone say Giant? Did someone say Cookie? Did someone say Giant Cookie??? I am so there.

  10. #
    Maria @ Orchard Bloom — December 5, 2011 at 5:32 pm

    Sounds awesome! I'm adding these to my holiday baking list 🙂

  11. #
    Cassie/Bake Your Day — December 5, 2011 at 6:03 pm

    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.

  12. #
    Margaret Murphy Tripp — December 5, 2011 at 7:07 pm

    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. 😉

  13. #
    jenna — December 5, 2011 at 7:22 pm

    swoon!! i've been looking for the perfect molasses cookies! these look perfect!

  14. #
    Kimber — December 5, 2011 at 7:41 pm

    Wow, these look delicious! I love the idea of molasses with ginger. Sounds yummy!

  15. #
    Jessica @ How Sweet — December 5, 2011 at 9:24 pm

    These look like the best cookies EVER!!

  16. #
    Steph — December 5, 2011 at 11:57 pm

    These cookies are screaming holidays!! They look so scrumptious!

  17. #
    Lisa — December 6, 2011 at 12:52 am

    Thank you! I'm ot a huge fan of ginger, but my secret Santa asked for ginger cookies. Now I know what to do. 🙂

  18. #
    Hester aka The Chef Doc — December 6, 2011 at 4:44 am

    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!

  19. #
    Stephanie @ Eat. Drink. Love. — December 6, 2011 at 4:53 am

    Ohhh, these look so yummy! And the fact that they are giant makes them even better!

  20. #
    Aarthi — December 6, 2011 at 4:55 am

    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..

  21. #
    Kay Heritage — December 6, 2011 at 12:59 pm

    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. 🙂

  22. #
    Anna @ hiddenponies — December 7, 2011 at 12:22 am

    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 🙂

  23. #
    Sandra — December 7, 2011 at 1:00 pm

    You weren't kidding when you said giant! These are the perfect treat with a hot beverage.

  24. #
    Kavi — December 9, 2011 at 10:20 am

    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!! 😀


  25. #
    gattu :) — December 14, 2011 at 7:31 pm

    Oh I love these cookies..but have never tried baking them from scratch. Can I freeze some of the cookie dough?

  26. #
    Michelle — December 17, 2011 at 4:03 pm

    What if I have blackstrap unsulfered molasses??? Still too strong???

  27. #
    Laurie {Simply Scratch} — December 17, 2011 at 6:26 pm

    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! 🙂

  28. #
    Britt — January 20, 2012 at 9:48 pm

    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 :).

  29. #
    Daisy — November 23, 2012 at 10:38 pm

    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!

    • simplyscratch replied: — November 25th, 2012 @ 1:08 am

      That’s awesome! 🙂

  30. #
    Lisa — November 28, 2012 at 11:36 pm

    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!


    • simplyscratch replied: — December 5th, 2012 @ 3:11 pm

      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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