Sourdough Molasses Cookies

5 from 1 vote

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.

Prep Time20

Cook Time13

Total Time33

Course: Cookie Recipes

Cuisine: Sourdough

Servings: Cookies

Calories: 156kcal

Author: Erica Schramek

Equipment

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

US Customary - Metric

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

Storage: Baked Sourdough Molasses Cookies can be stored in an airtight container at room temperature for two to three weeks.

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.

Nutrition