Sourdough Ginger Molasses Cookies

Sourdough ginger molasses cookies are spiced with ginger and cinnamon, sweetened with rich molasses, and given a subtle tang from sourdough starter. They’re such a lovely twist on a classic holiday favorite cookie.

Their soft and chewy texture with crinkly sugar-dusted tops makes them extra special.  Whether you’re baking for a holiday cookie swap, or just want a treat that pairs perfectly with a cup of coffee, these cookies are guaranteed to become a new favorite.

Why You’ll Love This Recipe!

Perfect Chewy Texture - these cookies are perfectly chewy with cute cracked tops and just a tiny bit of crunch from the ginger sugar topping.

Rich Spiced Flavor - the ginger and molasses create a classic warm holiday cookie flavor. The added sourdough gives a subtle tang that makes the cookies taste more complex than a standard ginger cookie.

Make-Ahead Friendly - the cookie dough can be refrigerated up to 24 hours in advance. The flavor actually develops as it rests in the fridge and the sourdough starter works its magic.

Ingredients

• Butter - I've used salted butter here, but unsalted butter will also work. 
• Sugar - granulated sugar is used in the cookies for sweetness. A coarser sugar (like cane sugar or raw sugar) is mixed with ginger to coat the cookies for a bit of sweet crunch. I haven't used brown sugar to make these cookies as the molasses provides these flavors.
• Egg - one large egg (mine was 70g) is all you need. If your eggs are on the small side, consider adding an extra egg yolk to increase the weight of egg in the recipe.
• Molasses - the molasses adds the rich flavor that balances the ginger. It is a signature ingredient in ginger molasses cookies. I've used liquid molasses. Avoid using black strap molasses as it's too bitter for these cookies.
• Vanilla Paste - I love the flavor vanilla paste adds, but you can also use vanilla extract.
• Sourdough Starter - You can use active sourdough starter or sourdough starter discard for these cookies, it won't make too much difference to the final outcome. Although if you're using discard, make sure it's not too old and sour.
• All Purpose Flour
• Baking Soda & Baking Powder - you'll use both here to give the cookies the best texture. 
• Salt
• Ground Ginger - feel free to increase the amount of ginger in this recipe if you like a really spicy ginger cookie (perfect for the depths of winter when you need to warm your insides).
• Ground Cinnamon - used for warm flavor, and to enhance the ginger flavors. A little nutmeg or ground cloves also make a nice addition, especially if you're making these sourdough molasses cookies for Christmas.

How to Make Sourdough Ginger Molasses Cookies

I prefer to make this recipe using a stand mixer because it's a bit easier (and I'm always trying to find ways to make things quick and easy), but you can use a bowl and whisk, or even a hand mixer if you'd like.

Start by creaming the butter together with the sugar until light and creamy.

Now, add the egg and continue to beat until fully combined. Then add the molasses, vanilla paste and sourdough starter (or sourdough discard). The mixture might look a little strange, but trust the process.

Now, on top of the wet ingredients, add the dry ingredients and bring together to form a cookie dough. It will be a wet, smooth dough, but don't worry, this is how it's meant to look.

Fermenting the Cookies

At this point, I like to place the cookie dough into the fridge for at least 2 hours to chill and ferment. You can leave it in the fridge for up to 24 hours (and the flavor really does develop if you allow to ferment like this). I also love the texture of the cookies when they've been fermented for a longer period of time.

When you're ready to bake, preheat your oven to 180C (350F). Grab a couple of cookie trays and line them with parchment paper, or use a non stick baking sheet.

Using a cookie scoop, form the dough into balls, roll the cookie dough balls in the ginger sugar mixture and then place onto the trays. I like to make these cookies using a 1 tablespoon cookie scoop, but I can confirm they work well using a 2 tablespoon scoop too.

Bake the cookies for around 12 minutes before removing and allowing to cool on the tray. The cookies will look a little puffy when you take them out of the oven, but they will settle and become chewy as they cool. Again, just trust the process.

How to Store + Freeze

These cookies are best stored in an airtight container at room temperature for 3-4 days. I find they keep especially well in a glass jar or cookie tin. If you’re stacking them, it helps to add a piece of parchment paper between the layers so they don’t stick together or turn too soft.

The baked cookies also freeze beautifully. Once they’ve cooled, add them into a freezer-safe Ziploc bag and store for up to 2 months. When you’re ready to enjoy them, just let them thaw at room temperature or pop them into a low oven for a few minutes to bring back that fresh-from-the-oven texture.

You can freeze the cookie dough, too. I like to roll the dough balls in ginger sugar first, then snap freeze them on a parchment lined baking tray until firm before transferring to a Ziploc bag. When you’re ready to bake, simply place the frozen dough balls on a lined tray and bake straight from frozen. You may need to add a couple of extra minutes to the bake time.

If you need more sourdough cookies for the holidays, these crunchy sourdough gingerbread cookies or these sourdough sugar cookies, which are great for decorating. These soft sourdough gingerbread crinkle cookies and sourdough monster cookies are always a hit.

Share the sourdough love!