Sourdough Ginger Molasses Cookies
These sourdough ginger molasses cookies are soft, chewy, and full of warm spice. Made with molasses, ginger, cinnamon, and a bit of tangy sourdough starter, they have a rich, deep flavor and just a tad of crunch from the ginger-sugar coating. Perfect for holiday baking, or anytime you want a comforting, flavorful cookie.
Servings 34 cookies
Equipment
- Baking Trays
- Cookie Scoop
Ingredients
Wet Ingredients
- 120 g Butter (Salted)
- 285 g White Sugar
- 1 Egg (mine was 70g)
- 50 g Molasses
- 5 g Vanilla Paste (or extract)
- 100 g Sourdough Starter
Dry Ingredients
- 280 g All Purpose Flour
- 4 g Baking Soda
- 2 g Baking Powder
- 4 g Salt
- 6 g Ground Ginger (can increase this if you like a really spicy ginger cookie)
- 4 g Ground Cinnamon
Sugar Coating
- 50 g Granulated Sugar
- 3 g Ground Ginger
Instructions
- It's easiest to make this recipe using a stand mixer, but you can use a bowl and whisk if you prefer.
- 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. 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. At this point, I like to place the cookie dough into the fridge for at least 2 hours to 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).
- When you're ready to bake, preheat your oven to 180C (350F). Grab a couple of cookie trays and line them with parchment paper.
- Using a cookie scoop, form the dough into balls, roll 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 2tbsp 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.
