Sourdough Molasses Cookies

A hand holding up a single molasses sourdough crinkle cookie.

5 from 1 vote

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.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 10

Chill Time 1

Total Time 1 30

Servings cookies

Calories 113kcal

Author Ashley Petrie, RDN, LDN

Equipment

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.

Nutrition

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