Chewy Sourdough Ginger Molasses Cookies

5 from 1 vote

Chewy Sourdough Ginger Molasses Cookies

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.

Prep Time15

Cook Time10

Total Time25

Course: Sourdough

Cuisine: American

Servings: cookies

Calories: 167kcal

Author: Rebecca Warfield

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

US - Metric

Instructions

In a large mixing bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt until combined. Set aside.
568 g all-purpose flour, 20 g baking soda, 6 g ground ginger, 5 g ground cinnamon, 5 g salt, 2 g 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 unsalted butter, 200 g granulated sugar, 213 g 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 sourdough starter
Pour in the molasses and mix on medium-low speed until combined.
170 g 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 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