These Sourdough Molasses Cookies are soft, chewy, and full of warm ginger and molasses flavor. Made with sourdough discard and coated in sugar for those beautiful crackled tops, they're the perfect addition to your Christmas cookie tray!
Back in high school (long, long ago!), I took home economics as an elective. As someone who has always loved baking, it quickly became one of my favorite classes. And one of the recipes I remember most from that class? Molasses cookies!
It was actually the first time I'd ever tried one, and I was surprised by just how delicious they were. Sweet, rich, and full of warm spices, they quickly became a Christmas favorite. I held onto that recipe for years and made a batch every holiday season.
Fast forward to today, and of course, I had to give that old favorite a sourdough twist. I added sourdough discard to the dough and made a few other updates along the way, including swapping the oil in the original recipe for butter.
The result is a batch of super soft and chewy sourdough molasses cookies with lightly crisp edges and beautifully crackled, sugar-coated tops. They're just the thing to add to your Christmas cookie tray.
I hope you give them a try and love them as much as I do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Use refrigerated sourdough discard or active starter.
- Unsulphured Molasses- I use Grandma's brand. Avoid blackstrap molasses, which has a much stronger, more bitter flavor.
- Spices- Ground ginger, cinnamon, cloves, and nutmeg give these cookies their classic warm, spiced flavor.
- Butter- Use unsalted butter softened to room temperature.
- Brown Sugar- Light or dark brown sugar both work.
- Granulated Sugar- Helps create the crackly tops and gives the cookies a sparkly coating when rolled in sugar before baking.
- Egg Yolk- Using just the yolk keeps the cookies rich and chewy without adding extra moisture, since the sourdough discard already adds liquid to the dough.
- Kosher Salt- I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). Use has as much by volume if using Morton's brand or table salt.
Tips for Success
- Use room temperature ingredients. Softened butter and a room temperature egg yolk help the ingredients mix together evenly and create a smooth cookie dough.
- Chill the dough. Refrigerate for at least 1 hour before baking. This helps firm up the dough, makes it easier to roll, and keeps the cookies from spreading too much.
- Coat generously in sugar. Roll each dough ball until completely coated in granulated sugar. This creates the sparkly finish and helps highlight the crackled tops.
- Don't overbake. Remove the cookies when the edges are set but the centers still look slightly soft. They'll continue to set as they cool, keeping the centers chewy.
- Give them room to spread. Leave about 2 inches between dough balls on the baking sheet so the cookies have enough space to spread without running into each other.
Follow these simple steps to make a batch of soft, chewy sourdough molasses cookies. For more detailed instructions, scroll to the recipe card below!
Step 1: Mix the dry ingredients. Whisk together the flour, baking soda, salt, and spices.
Step 2: Cream the wet ingredients. Beat the butter and sugars until creamy. Add the egg yolk and beat until fluffy, then mix in the sourdough discard, molasses, and vanilla.
Step 3: Make the dough. Gradually mix the dry ingredients into the wet ingredients until a thick dough forms. Cover and refrigerate for at least 1 hour.
Step 4: Roll cookie dough in sugar. Scoop tablespoon-sized portions of dough and roll into balls. Coat each in granulated sugar and arrange on the prepared baking sheet, spacing about 2 inches apart.
Step 5: Bake. Bake at 375°F for 8–9 minutes, until the edges are set and the tops are crackled. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
How to Store
Store sourdough molasses cookies in an airtight container for up to one week at room temperature.
For longer storage, transfer cookies to a freezer-safe plastic bag or container and freeze for up to 3 months. Thaw at room temperature before serving.
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📖 Recipe
Equipment
- Hand mixer or stand mixer
Ingredients
- 2 ¼ cups (270 grams) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon Diamond Crystal Kosher Salt reduce to ¼ teaspoon if using Morton's brand or table salt
- 2 teaspoons ground ginger
- 1 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 10 tablespoons (140 grams) unsalted butter softened
- ½ cup (100 grams) brown sugar packed
- ½ cup (100 grams) granulated sugar plus more for rolling
- 1 large egg yolk
- ½ cup (100 grams) sourdough starter discard
- ¼ cup (85 grams) unsulphured molasses
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together the flour, baking soda, kosher salt, ginger, cinnamon, cloves, and nutmeg until evenly combined.2 ¼ cups (270 grams) all-purpose flour, 1 teaspoon baking soda, ½ teaspoon Diamond Crystal Kosher Salt, 2 teaspoons ground ginger, 1 teaspoons ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg
- In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter, brown sugar, and granulated sugar until smooth and creamy. Add the egg yolk and beat until light and fluffy. Mix in the sourdough discard, molasses, and vanilla until well combined.10 tablespoons (140 grams) unsalted butter, ½ cup (100 grams) brown sugar, ½ cup (100 grams) granulated sugar, ½ cup (100 grams) sourdough starter discard, ¼ cup (85 grams) unsulphured molasses, 1 large egg yolk, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, mixing just until a thick dough forms and no dry flour remains. Cover the bowl and refrigerate for at least 1 hour or up to 3 days.
- When you're ready to bake, preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper and add some granulated sugar to a small bowl for rolling.
- Scoop about 1 tablespoon of dough at a time and roll into balls. Coat each ball in granulated sugar, then arrange on the prepared baking sheet, leaving about 2 inches between cookies.
- Bake for 8–9 minutes, or until the edges are set and the tops have developed their signature crackled appearance. The centers may still look slightly soft, but they'll continue to set as the cookies cool.
- Let the cookies rest on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Nessa says
Delicious! My sister and I made the dough last night and baked them this morning. We will definitely be making these again!
Ashley Petrie, RDN, LDN says
Hi Nessa! I'm so glad you enjoyed them! 🙂