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These chewy sourdough ginger molasses cookies are soft, warmly spiced, and have a hint of tangy sourdough. They’re perfect for holidays, family gatherings, or gifting on festive cookie trays.
Table of Contents
Nothing feels more like the holidays than old-fashioned, ginger molasses cookies. This sourdough version adds a slight tanginess that perfectly balances the sweet, spiced flavor.
One of my favorite things about this recipe is how adaptable it is. Depending on your schedule, you can either long-ferment the dough or just throw in some discard and bake the same day.
It’s also easy to customize with different add-ins like chocolate chips or chopped nuts for a festive twist.
If you love holiday baking, you might also enjoy baked sourdough apple cider donuts, pumpkin spice cinnamon rolls, or discard coffee cake for more cozy, seasonal treats.
Why You’ll Love This Recipe
Soft & Chewy: These cookies bake perfectly, staying soft with just the right amount of chewiness.
Sourdough: Flexible for busy holidays or a relaxed weekend treat, this recipe works for both long-fermentation with active starter and a quicker option using discard.
Make-Ahead Friendly: The dough can be made ahead and chilled for up to 3 days, so you can bake a fresh batch whenever you need it. They are also freezer-friendly!
Sweet & Spiced: Warm ginger, cinnamon, cloves, and molasses give these cookies that cozy, old-fashioned holiday flavor.
Simple Ingredients: Easy, everyday ingredients make these cookies perfect for any occasion.
Ingredients
Butter: I prefer unsalted butter when baking cookies. Salted will work, but you may need to adjust the remaining salt in the recipe.
Sugar: I used dark brown sugar and granulated sugar. Light brown sugar will also work.
Molasses: Unsulphured molasses is the key to that classic ginger molasses cookie flavor.
Flour: I used all-purpose flour. If you are using fresh-milled flour, use soft white wheat.
Spices: Ginger, cloves, and cinnamon give these cookies their delicious, spiced flavor. Adjust the amounts to suit your taste!
Get the full list of ingredients and measurements on the printable recipe card below.
Tools You Will Need
Stand Mixer: I used my KitchenAid bowl-lift mixer, but a hand mixer will also work.
Cookie Sheet: I used a large cookie sheet for this recipe.
Step-by-Step Instructions
Step 1: In a large mixing bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt until combined. Set aside.
Step 2: In the bowl of a stand mixer, cream the butter and both sugars until light, fluffy, and pale yellow, about 2-3 minutes. Scrape the sides of the bowl as needed.
Step 3: Add the eggs and sourdough discard and mix on medium-low speed until combined.
If your discard was cold, the mixture might look slightly separated. It will come together once you add the dry ingredients.
Step 4: Pour in the molasses and mix on medium-low speed until combined.
Step 5: Add half of the dry ingredients to the wet mixture. Mix on low speed for 30-45 seconds or until the flour is mostly combined.
Add the remaining dry ingredients and continue mixing on low until no dry flour remains, about 30-45 seconds more. Do not overmix.
Step 6: Cover the dough and refrigerate for at least 2 hours. I prefer to chill it overnight.
For long-fermentation, chill it for 24 hours or up to 3 days.
Step 7: When you are ready to bake, preheat the oven to 350° F and line a cookie sheet with parchment paper.
Then, pour the 1/4 cup of sugar onto a plate or small bowl.
Step 8: Scoop dough into 1 ½ tablespoon portions (or use a small cookie scoop) and roll into balls. Roll each ball in the sugar.
Then, place it on the parchment-lined cookie sheet, approximately 2 inches apart.
Step 9: Bake for 8–10 minutes, or until the cookies are puffed and just beginning to crack on top.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. The cookies will slightly deflate as they cool.
For the best texture and flavor, let them cool all the way to room temperature.
Tips for Success
- If your cookie dough is very cold, you may need to bake the cookies for a few extra minutes. My dough stayed in the fridge for two days, and I had to bake the cookies for about 15 minutes.
- Because this recipe has sourdough starter in it, you can long-ferment this cookie dough for up to 3 days in the refrigerator.
- Underbaked cookies can be put back in the oven and baked until done.
- If you are baking more than one sheet at a time, you may need to rotate the cookies and extend the bake time.
- Feel free to increase or decrease the spices to your liking.
- I usually have to rotate the tray during the last few minutes for even baking.
Serving Suggestions
Coffee: Pair with a warm cup of coffee with vanilla brown sugar creamer for a cozy breakfast or afternoon treat.
Hot Chocolate: Enjoy with a cup of hot cocoa for a comforting and cozy winter treat.
Cookie Sandwich: Turn the cookies into a fun dessert by sandwiching them with icing, whipped cream, or a scoop of homemade ice cream for a simple and extra tasty sweet.
Cozy Dessert Spread: Add to a holiday dessert table with other favorites like sourdough eggnog bread pudding or sourdough pumpkin cobbler.
Storing & Freezing
- Store in an airtight container for up to 5 days.
- For longer storage, freeze cookies in a single layer on a baking sheet, then transfer to a freezer bag. They’ll keep well for up to 3 months.
Variations
Extra Spiced: Add more ginger, cinnamon, or cloves for a warmer and bolder flavor.
Whole Grain: Using a simple conversion method, you can easily swap some or all of the all-purpose flour for fresh milled whole grain flour.
White Chocolate: Stir in white chocolate chips before baking for a sweet, creamy contrast to the warm spices and molasses flavor.
Frosted: Once cooled, top the cookies with a simple vanilla or cream cheese frosting for a delicious bakery-style finish.
FAQs
Yes! You can make these cookies without sourdough discard. Simply replace the 100 g of discard with 50 g all-purpose flour and 50 g water or milk to maintain the same texture and moisture balance.
Yes! Active starter works just as well. If you are using active starter, I recommend weighing it in grams. Those bubbles take up space in the measuring cup, which can lead to mismeasuring.
This can happen if the butter was too soft or if the dough wasn’t chilled long enough. I prefer to let the dough chill overnight when possible.
You can, but the flavor will be much stronger and more bitter. Blackstrap molasses is less sweet and can make the cookies darker and more intense.
If you prefer a classic, old-fashioned ginger molasses flavor, unsulphured molasses is the best choice.
Yes, this recipe can easily be cut in half without any adjustments.
Absolutely! These cookies are easy to customize. Try mixing in white chocolate chips, dark chocolate chunks, or chopped nuts for extra texture and flavor.
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Chewy Sourdough Ginger Molasses Cookies
Ingredients
Dry Ingredients
- 568 g all-purpose flour
- 20 g baking soda
- 6 g ground ginger
- 5 g ground cinnamon
- 2 g ground cloves
- 5 g salt
Wet Ingredients
- 340 g unsalted butter, softened
- 200 g granulated sugar
- 213 g dark brown sugar, packed
- 2 eggs
- 100 g sourdough starter, active or inactive
- 170 g unsulphured molasses
Sugar Coating
- 50 g granulated sugar, for rolling, use more if needed
Instructions
- In a large mixing bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt until combined. Set aside.568 g (4 cups) all-purpose flour, 20 g (4 teaspoons) baking soda, 6 g (1 tablespoon) ground ginger, 5 g (2 teaspoons) ground cinnamon, 5 g (1 teaspoon) salt, 2 g (1 teaspoon) ground cloves
- In the bowl of a stand mixer, cream the butter and both sugars until light, fluffy, and pale yellow, about 2-3 minutes. Scrape the sides of the bowl as needed.340 g (1 ½ cups) unsalted butter, 200 g (1 cup) granulated sugar, 213 g (1 cup) dark brown sugar
- Add the eggs and sourdough discard and mix on medium-low speed until combined. If your discard was cold, the mixture might look slightly separated. It will come together once you add the dry ingredients.2 eggs, 100 g (1/2 cup) sourdough starter
- Pour in the molasses and mix on medium-low speed until combined.170 g (1/2 cup) unsulphured molasses
- Add half of the dry ingredients to the wet mixture. Mix on low speed for 30-45 seconds or until the flour is mostly combined. Add the remaining dry ingredients and continue mixing on low until no dry flour remains, about 30-45 seconds more. Do not overmix.
- Cover the dough and refrigerate for at least 2 hours. I prefer to chill it overnight. For long-fermentation, chill it for 24 hours or up to 3 days.
- When you are ready to bake, preheat the oven to 350° F and line a cookie sheet with parchment paper. Then, pour the 1/4 cup of sugar onto a plate or small bowl.50 g (1/4 cup) granulated sugar
- Scoop dough into 1 ½ tablespoon portions (or use a small cookie scoop) and roll into balls. Roll each ball in the sugar. Then, place it on the parchment-lined cookie sheet, approximately 2 inches apart.
- Bake for 8–10 minutes, or until the cookies are puffed and just beginning to crack on top.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. The cookies will slightly deflate as they cool. For the best texture and flavor, let them cool all the way to room temperature.
Notes
- If your cookie dough is very cold, you may need to bake the cookies for a few extra minutes. My dough stayed in the fridge for two days, and I had to bake the cookies for about 15 minutes.
- Because this recipe has sourdough starter in it, you can long-ferment this cookie dough for up to 3 days in the refrigerator.
- Underbaked cookies can be put back in the oven and baked until done.
- If you are baking more than one sheet at a time, you may need to rotate the cookies and extend the bake time.
- Feel free to increase or decrease the spices to your liking.
- I usually have to rotate the tray during the last few minutes for even baking.
Nutrition
Nutrition information is auto-calculated and may not reflect your final product. Please verify independently if needed.