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4.77 from 43 votes

Sourdough Ginger Molasses Cookies (Soft and Chewy)

Prep Time20 mins
Cook Time11 mins
Chill Time2 hrs
Course: Dessert, Sourdough
Keyword: Sourdough cookies, sourdough ginger cookies, sourdough ginger molasses cookies, sourdough molasses cookies
Servings: 30 cookies (approximately)


  • Mixing bowls
  • Baking sheets
  • Parchment paper or silicone cookie sheet liner


  • 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


  • 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.


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.