Sourdough Ginger Molasses Cookies
This recipe is the culmination of trials to engineer the perfect sourdough molasses cookie, producing a cookie with a shatteringly crisp sugar crust and a center that stays soft for days.
Equipment
- Large mixing bowl
- Second mixing bowl
- Spatula or wooden spoon
- Plastic wrap or lid
- baking sheet
- Parchment paper or silicone mat
- Small plate or bowl (for rolling sugar)
- Cookie scoop (approx. 2 tablespoons)
- wire rack
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon Recommended addition: 1/4 teaspoon ground cloves and 1/4 teaspoon ground nutmeg for complexity
- 1 1/4 teaspoons ground ginger Recommended addition: 1/4 teaspoon ground cloves and 1/4 teaspoon ground nutmeg for complexity
- 1/2 teaspoon fine sea salt
Wet Ingredients
- 8 tablespoons unsalted butter melted and slightly cooled
- 1/4 cup dark brown sugar
- 1/3 cup granulated sugar
- 1/4 cup molasses
- 1 large egg
- 1/3 cup sourdough starter discard
For Rolling
- 1/4 cup sugar May need more for rolling
Instructions
Mixing and Chilling
- Combine the dry ingredients (flour, baking soda, salt, ground cinnamon, and ground ginger) in a large mixing bowl. Whisk them together thoroughly and set the bowl aside.
- In another bowl, blend the wet ingredients (sourdough starter, slightly cooled melted butter, brown sugar, granulated sugar, molasses, and egg) until the mixture achieves a smooth and glossy consistency.
- Transfer the wet ingredients to the bowl containing the dry ingredients. Use a spatula or wooden spoon to carefully blend all the ingredients together until smooth and not sticky. If sticky, mix in 2-3 tablespoons of extra flour.
- Cover the bowl with plastic wrap or a lid and refrigerate the dough, allowing it to chill for at least one hour (up to 5 days).
Baking Procedure
- Place the oven rack in the center position and preheat your oven to 350°F (176°C). Line a baking sheet with parchment paper or a silicone mat.
- Place 1/4 cup of granulated sugar on a plate. Use a cookie scoop to measure out dough portions (approximately 2 tablespoons each). Roll each portion into a smooth ball, then roll the ball around in the sugar to evenly coat the outside.
- Place 12 coated cookie dough balls on the prepared baking sheet. Bake the cookies for 10-12 minutes until they spread and the tops begin to crack. They should look slightly soft in the center when removed.
- Transfer the cookies to a wire rack to cool completely before serving.
Notes
If your dough feels too hydrated (thick, heavy paste that clings to the spatula), add 2-3 tablespoons of additional flour. For a deeper flavor, chill the dough for 24 hours instead of just one hour. To keep cookies soft long-term, place a small piece of bread in the airtight container.
Nutrition
Calories: 116kcalCarbohydrates: 19gProtein: 2gFat: 4g
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