Sourdough Molasses Cookies

5 from 1 vote

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!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Chill Time 1

Total Time 1 25

Servings cookies

Calories 135kcal

Author Ashley Petrie, RDN, LDN

Equipment

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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.