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.
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!
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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- 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.
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.
Here is how to make molasses crinkle cookies with sourdough discard.
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.
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.
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.
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.
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.
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Let's Connect!
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].
📖 Recipe
Equipment
- Hand mixer or stand mixer
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
Instructions
- In a small bowl, whisk together the flour, baking soda, kosher salt, and spices. Set aside.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
- 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.½ cup (113 grams, 1 stick) 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, 3 tablespoons (40 grams) neutral-flavored oil, 1 large (18 grams) egg yolk, 1 teaspoon vanilla extract
- 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.
- About 20 minutes before you’re ready to bake, preheat your oven to 375°F and line a baking sheet with parchment paper.
- 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.
- Bake the cookies for 8-9 minutes, or until the edges are just set and beginning to brown, and the tops look crackled.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to one week or freeze for up to 3 months.
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