These Sourdough Ginger Molasses Cookies are filled with the dark rich flavor of molasses and warm spices making them the perfect treat for a chilly winter day.
This one-bowl recipe is so simple and easy to make. Plus there is no need to chill the dough so you can enjoy one of these cookies in about 30 minutes.
These chewy cookies have a crunchy crackly top and stay moist for days. They are the perfect addition to your Christmas cookie tray.
Need some more sourdough cookie recipes? Try one of these: Sourdough Oatmeal Cookies, Sourdough Chocolate Chip Cookies, Sourdough Discard Gingerbread Cookies, Sourdough Turtle Cookies, Sourdough Discard Peanut Butter Cookies, Sourdough Discard Shortbread, Sourdough Apple Cookies, Sourdough Snickerdoodle Cookies, Sourdough Nutella Cookies, Sourdough Discard Pumpkin Cookies, or Sourdough Sugar Cookies.
Jump to:
Recipe Ingredients
All you need are a few simple ingredients to make these Sourdough Discard Molasses Cookies!
Unsalted Butter: Room temperature butter is easier to cream together with the sugar. I use unsalted butter. If you only have salted butter, do not add additional salt to the recipe. There is about ¼ teaspoon of salt per stick of salted butter.
Brown Sugar and Granulated White Sugar: This recipe uses both types of sugar. The brown sugar adds moisture while the white sugar helps the cookie dough spread while it is baking.
Sourdough Discard: Don't worry your cookies won't be sour. There is plenty of sugar to eliminate the sourdough flavor. Bring your sourdough discard to room temperature before adding it to the recipe. It will be easier to incorporate. Active starter or sourdough discard can be used.
Pro Sourdough Tip: Keep a glass jar in your refrigerator to store your sourdough discard. Continue adding to it until you have enough to make your chosen sourdough discard recipe.
Molasses: Molasses helps give these cookies their classic flavor. For these cookies, I used medium molasses. I suggest not using blackstrap molasses as the flavor will be too bitter.
Egg Yolks: Bring the egg yolks to room temperature before adding them to the cookie dough. Save the egg whites to make this Easy Swiss Meringue.
Tip: Egg whites and egg yolks are easier to separate while they are still cold. Separate the eggs, save the whites for another recipe, and then allow the yolks to come to room temperature.
All-Purpose Flour: No special flours are needed for these cookies. All-purpose flour is perfect. For accuracy, the best way to measure the flour is by using a digital kitchen scale.
Tip: If you don't have a digital scale, spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup.
Salt: I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt which packs more densely than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.
See the recipe card for full information on ingredients and quantities.
Are you new to sourdough? I have plenty of information to help you on your sourdough journey.
Substitutions and Variations
- Sourdough Discard: You can use either sourdough discard or active sourdough starter.
- Spices: These cookies are filled with lots of different spices; cinnamon, ginger, allspice, and cloves. You could also substitute 1 tablespoon of pumpkin pie spice for the spices. The flavor will be slightly different but it will work in a pinch.
Step by Step Directions
Step 1: Preheat the oven to 350°F (180°C).
In the bowl of your stand mixer, cream together the softened butter, brown sugar, and granulated white sugar with the paddle attachment on medium speed until smooth.
Step 2: Lower the mixer speed to low speed and add the sourdough discard, unsulphured or dark molasses, and egg yolks. Mix until combined, about 30 seconds.
Step 3: Add the all-purpose flour, baking soda, ground cinnamon, ground ginger, and kosher salt. Mix on low speed until combined.
Step 4: Line a cookie sheet with parchment paper. Add the remaining granulated white sugar
to a small bowl. Using a 2-tablespoon cookie scoop, portion the cookie dough and shape the cookie dough into balls. Roll the dough balls in the sugar, coating thoroughly.
Tip: Be careful to not over mix. Over-mixing will create tough cookies.
Tip: Use a light-colored cookie sheet. Dark cookie sheets absorb too much heat and can cause your cookies to overbake. Check out this post from Handle the Heat to see a comparison of cookies baked on different types of cookie sheets.
Step 5: Bake for 12 to 14 minutes or until the edges are set and crispy but the center is still soft.
Step 6: Allow the cookies to cool for at least 5 minutes before transferring them to a wire rack to cool completely.
Tip: For crispier cookies increase the bake time by 2-3 minutes.
Make-Ahead, Storage, and Freezing Instructions
Make-Ahead: Mix up the cookie dough and chill it in the refrigerator for up to 3 days.
Storing: Baked Sourdough Molasses Cookies can be stored in an airtight container at room temperature for two to three weeks.
Freezing Cookie Dough: Unbaked cookie dough balls can be frozen for up to 3 months. I always have a batch of Condensed Milk Chocolate Chip Cookie dough in my freezer for when a cookie craving strikes.
After rolling the dough into balls place them on a parchment-lined baking sheet and freeze until solid. Once frozen, remove them from the baking sheet and place them in a zip-top bag. Label with the date and contents.
When you are ready to bake, remove the cookie dough balls from the freezer, let them sit at room temperature for 30 minutes, preheat the oven, and then roll them in the sugar.
Freezing Baked Cookies: Baked cookies can be frozen for up to 3 months.
Once the cookies have cooled completely, place them on a sheet pan and freeze until solid. Transfer the frozen cookies to an airtight container or zip-top bag. Label with the date and contents.
Thaw frozen cookies overnight in the refrigerator or on the counter.
Recipe FAQs
Yes, you can. Sourdough starter is usually fluffier than sourdough discard so it will measure differently. The most accurate way to the sourdough starter is with a kitchen scale.
Want perfectly round cookies? Immediately after removing the cookies from the oven grab a round cookie or biscuit cutter and place it around one of the cookies. Move the cookie cutter in a circular motion to gently round the cookie before it sets completely. Check out my cookie shaping video on Instagram if you have questions.
Molasses comes in three main types: regular (light), medium, and blackstrap. While all are made from the same ingredients, the difference lies in how many times the syrup is boiled. Blackstrap molasses is boiled three times, resulting in a very dark and bitter flavor. I prefer medium molasses because it offers a deep, rich flavor without the bitterness.
Expert Tips
- Use a kitchen scale to weigh your ingredients rather than the cup measurements. In baking accuracy matters. If you don't have one this is my favorite kitchen scale, because the display pulls out making it easy to see even if you are using a large bowl.
- Make sure all of the ingredients are at room temperature. This ensures the ingredients mix evenly and will give you the best final texture.
- Don't over-mix the dough once the sourdough discard and flour have been added. Over-mixing will create too much gluten and cause the cookies to be tough.
- Use a cookie scoop for evenly portioned cookies. Take the guesswork out of portioning cookies by using a cookie scoop to make sure each cookie is the same size.
- For a crispier cookie, bake them for slightly longer (about 2-3 minutes more).
- Baking times for all recipes are only suggestions. The actual baking time will vary depending on your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer. Oven temperatures can vary as much as 50 degrees plus or minus.
- Allow the cookies to cool for 5 minutes before transferring them to a wire rack. These molasses cookies are soft and fluffy when they first come out of the oven. They may fall apart if you try to move them too soon.
More Sourdough Discard Recipes
Thanks for Reading!
If you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi.
Subscribe to get more recipes and tips by email.
📖 Recipe
Sourdough Molasses Cookies
Ingredients
Molasses Cookies
- ½ cup unsalted butter room-temperature
- ½ cup brown sugar light or datk
- ½ cup granulated white sugar
- ½ cup sourdough discard room-temperature
- ⅓ cup unsulphured or dark molasses do not use blackstrap
- 2 egg yolks
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon kosher salt
Sugar Coating
- ¼ cup granulated white sugar
Instructions
- Preheat the oven to 350°F (180°C).
- In the bowl of your stand mixer, cream together the softened ½ cup unsalted butter ½ cup brown sugar, and ½ cup granulated white sugar with the paddle attachment on medium speed until smooth.
- Lower the mixer speed to low and add the ½ cup sourdough discard, ⅓ cup unsulphured or dark molasses, and 2 egg yolks. Mix until combined, about 30 seconds.
- Add the 3 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, and ½ teaspoon kosher salt. Mix on low speed until combined.
- Line a cookie sheet with parchment paper. Add the ¼ cup granulated white sugar to a small bowl. Using a 2-tablespoon cookie scoop, portion the cookie dough and shape the cookie dough into balls. Roll the dough balls in the sugar, coating thoroughly.
- Place the dough balls on the cookie sheet spacing them two inches apart. Bake for 12 to 14 minutes or until the edges are set and crispy but the center is still soft.Allow the cookies to cool for at least 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use a kitchen scale to weigh your ingredients rather than the cup measurements. In baking accuracy matters. If you don't have one this is my favorite kitchen scale, because the display pulls out making it easy to see even if you are using a large bowl.
- Make sure all of the ingredients are at room temperature. This ensures the ingredients mix evenly and will give you the best final texture.
- Don't over-mix the dough once the sourdough discard and flour have been added. Over-mixing will create too much gluten and cause the cookies to be tough.
- Use a cookie scoop for evenly portioned cookies. Take the guesswork out of portioning cookies by using a cookie scoop to make sure each cookie is the same size.
- For a crispier cookie, bake them for slightly longer (about 2-3 minutes more).
- Baking times for all recipes are only suggestions. The actual baking time will vary depending on your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer. Oven temperatures can vary as much as 50 degrees plus or minus.
- Allow the cookies to cool for 5 minutes before transferring them to a wire rack. These molasses cookies are soft and fluffy when they first come out of the oven. They may fall apart if you try to move them too soon.
Comments
No Comments