Sourdough Ginger Molasses Cookies (Soft and Chewy)
Soft and chewy on the inside, a tad crispy on the outside, with plenty of warm gingerbread spices and a sugary crackled top… These sourdough ginger molasses cookies are quite possibly the most delicious cookies we've ever made. Enjoy!
Equipment
- Mixing bowls
- Baking sheets (ungreased)
- 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
- 12 Tbsp 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.
- **Keep the dough as cold as possible to prevent excess spread of cookies. Meaning, keep it in the refrigerator until you're ready to roll and bake, and refrigerate (or even freeze) the extra dough between baking batches.
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.
Tried this recipe?Let us know how it was!