Name: Sourdough Molasses Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 90 min
Ingredients: 2 ¼ cups (270 grams) all-purpose flour; 1 ½ teaspoons baking soda; ½ teaspoon Diamond Crystal Kosher Salt; 2 teaspoons ground ginger; 1 ½ teaspoons ground cinnamon; ¼ teaspoon ground cloves; ¼ teaspoon ground nutmeg; ½ cup (113 grams, 1 stick) unsalted butter (softened); ½ cup (100 grams) brown sugar (packed); ½ cup (100 grams) granulated sugar (plus more for rolling); ½ cup (100 grams) sourdough starter discard; ¼ cup (85 grams) unsulphured molasses; 3 tablespoons (40 grams) neutral-flavored oil (such as avocado, vegetable, or canola oil); 1 large (18 grams) egg yolk; 1 teaspoon vanilla extract

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These Sourdough Molasses Cookies are soft, chewy, and full of warmly spiced molasses flavor. With their crackled tops and sparkly sugar coating, they're perfect for the holidays.

A hand holding up a single molasses sourdough crinkle cookie.

Molasses crinkle cookies are one of my favorite Christmas cookies of all time. Sweet, warmly spiced, and irresistibly chewy, they're a big hit with my family and friends. I make them every year for the holidays.

This year, I decided to add sourdough discard to my recipe since I’ve been using it in everything lately. While the molasses and spices take center stage in flavor, the discard makes the cookies softer and is a great way to use up extra during the busy holiday baking season.

They’re also super easy to make with just a hand mixer and a few bowls. You can even bake them the same day or prepare the dough a few days ahead and chill it in the refrigerator.

The beautiful crinkled tops and sparkly sugar coating make these sourdough molasses cookies as pretty as they are delicious. They're perfect for holiday gatherings, cookie exchanges, or just a cozy night by the Christmas tree.

I hope you'll give them a try this holiday season and enjoy them as much as I do!

Have extra molasses? Give my sourdough gingerbread or gingerbread man cookie recipes a try!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

Sourdough Discard- Using extra sourdough starter in molasses cookies is a great way to add moisture and a subtle sourdough flavor.
Unsulphured Molasses- You can find unsulphured molasses at most grocery stores. My favorite is Grandma's Original Molasses for its mild, sweet flavor.
Ground Spices- A blend of primarily ground ginger and cinnamon with a pinch of clove and nutmeg.
All-Purpose Flour- Provides enough structure to create a soft yet chewy cookie.
Butter- Adds moisture and a rich flavor while helping create crispy edges.
Neutral-Flavored Oil- Keeps the cookies soft and chewy since it stays liquid at room temperature. Use a neutral oil like avocado, canola, sunflower, or vegetable oil.
Brown Sugar- Adds moisture and a richer molasses flavor.
Granulated Sugar- Contributes to the sweetness and helps create the crackled surface when the cookie dough balls are rolled in it.
Egg Yolk- I use only the yolk to reduce moisture in the dough since the sourdough discard already adds water.
Kosher Salt- I use Diamond Crystal Kosher Salt. Consider using a little less if you use Morton's or table salt.

The ingredients to make sourdough crinkle cookies with molasses. Each ingredient is labeled with text. They include sourdough discard, brown sugar, sugar, vanilla, molasses, flour, egg, kosher salt, oil, baking soda, spices, and butter.

Tips for Success

Don't skip chilling the dough. Chilling the dough for at least an hour develops flavor, prevents overspreading, and gives the cookies that beautiful crinkle look.
Measure ingredients by weight. Use a kitchen scale for precise measurements, especially for flour and sugar. This helps ensure your cookies turn out perfectly every time.
Bake until the cookies are just set. For chewier cookies, take them out when the edges are just beginning to darken in color. They will deflate slightly and continue to cook on the baking sheet as they cool.
Make ahead. The flavors in the cookie dough get better the longer it chills in the fridge. For a tastier cookie with a more developed sourdough flavor, try making the dough a day or two in advance.

How to Make Sourdough Molasses Cookies

Here is how to make molasses crinkle cookies with sourdough discard.

The dry ingredients in a glass mixing bowl.

Step 2: Mix wet ingredients. In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, brown sugar, and granulated sugar until smooth and creamy. Add the sourdough discard, molasses, oil, egg yolk, and vanilla extract. Beat together until fluffy and lighter in color.

The wet ingredients mixed together in a glass mixing bowl.

Step 3: Combine wet and dry ingredients. Gradually add the dry ingredients to the wet ingredients until a thick cookie dough forms with no dry flour remaining. Cover the bowl with plastic wrap and chill for at least one hour (or up to two days) to firm.

The finished cookie dough in a glass mixing bowl.

Step 4: Preheat oven. About 20 minutes before you’re ready to bake, preheat your oven to 375°F and line a baking sheet with parchment paper.

Step 5: Roll cookie dough sugar. Add a ¼ cup of granulated sugar to a shallow bowl or plate. Scoop about a tablespoon of cookie dough and roll it into a ball. Roll each dough ball in the granulated sugar until fully coated. Arrange the sugared dough balls on the prepared baking sheet, leaving about two inches of space between each to allow for spreading.

Eight sourdough molasses cookie dough balls on a parchment-lined baking sheet.

Step 6: Bake the cookies. Bake the cookies for 8-9 minutes, or until the edges are just set and beginning to brown, and the tops look crackled.

Step 7: Cool. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Eight baked sourdough molasses crinkle cookies on a parchment-lined baking sheet.

How to Store

You can 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.

Sourdough molasses crinkle cookies on a piece of wrinkled parchment paper on a countertop.

A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."

Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

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Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

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