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?

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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.

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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.

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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
Yield: 10 giant cookies

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!

Prep Time 20 minutes
Additional Time 25 minutes
Total Time 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)


  1. Preheat your oven to 375° and line a baking sheet with a silpat or parchment.
  2. Sift the flour, baking soda, salt, cinnamon and ginger into a medium bowl and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Bake in your preheated oven for 10-12 minutes.
  7. Remove the pan let cool for 5 minutes before removing to a wire rack. Repeat until all are baked.

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Nutrition Information:



Serving Size:

1 cookie

Amount Per Serving: Calories: 263 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 20mg Sodium: 330mg Carbohydrates: 58g Fiber: 1g Sugar: 35g Protein: 4g
Nutrition information isn’t always accurate.

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