Sourdough Ginger Molasses Cookies (Soft and Chewy)
Servings: 30 cookies (approximately)
Equipment
- Mixing bowls
- Baking sheets
- Parchment paper or silicone cookie sheet liner
Ingredients
- 2 cups all purpose flour
- 2 tsp baking soda
- 2 tsp ground ginger powder
- 1.5 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/8 tsp nutmeg (optional but recommended)
- 1/2 tsp kosher salt or sea salt
- 3/4 cup unsalted butter (soft at room temperature)
- 1/2 cup brown sugar (light or dark)
- 1/2 cup white granulated cane sugar
- 1 large egg
- 2 tsp vanilla extract
- 1/3 cup molasses (unsulphured)
- 1/2 cup 100% hydration sourdough starter, discard or active
- 1/4 cup crystallized ginger, chopped (optional)
- extra white sugar, for rolling cookie dough balls in
Instructions
- First combine all of the dry ingredients: the flour, salt, baking soda, and spices.
- In a separate bowl, combine both sugars and the slightly softened butter. Mix well.
- In another small bowl, whisk the egg. Then add the egg, vanilla, and molasses to the butter-sugar mixture. Beat until thoroughly combined.
- Add the sourdough starter to the wet ingredients and mix well.
- Gradually add the dry ingredients into the wet ingredient bowl. Fold and stir until everything is just incorporated, but do not over mix.
- Stir in the optional crystallized ginger pieces.
- Chill dough in the refrigerator for at least 2 hours, or up to a couple days. Cover the bowl to prevent the dough from drying out.
- Preheat the oven to 350F.
- Add about half a cup of sugar to small separate bowl.
- Pinch and roll the dough into 1-inch balls, then roll the balls in sugar until they’re lightly but evenly coated.
- Place the cookie dough balls about 3 inches apart (12 per sheet) on a baking sheet lined with parchment paper.
- Bake for approximately 10 to 12 minutes*. Note that they will continue to flatten and crackle on top as they cool. (See notes below)
- Allow the cookies to cool for several minutes on the baking pan, and then transfer them to a wire cooling rack.
- Store leftovers at room temperature in an air-tight container for several days (up to a week), or freeze extras for up to three months.
Notes
Bake for a shorter time (9-10 minutes) if you didn't include crystallized ginger, and/or for a more gooey cookie. Bake for 11-12 minutes if you did add crystallized ginger, and/or for a more set cookie.