Cookies are certainly a household favorite, especially when they’re brimming with milk chocolate chips, then dipped in milk to soften their sweetened depth. While regular cookies are certainly amazing, I wonder if you have had a chance to bake a batch of soft and chewy sourdough molasses cookies. The results are phenomenal. Here’s the recipe for all my sourdough bakers to try!
Table of Contents
- What Makes Sourdough Molasses Cookies Unique?
- Should I Use An Active Sourdough Starter or Discard for This Sourdough Cookies Recipe?
- Sourdough Molasses Cookies
- FAQs
Sourdough Ginger Molasses Cookies Recipe
Fancy some sourdough cookies? Then these scrumptious sourdough molasses cookies are a great way for you to utilize extra sourdough starter, whilst producing a sweeter, and chewier cookie that’ll certainly delight your taste buds with each bite!
- Total Time: 2.5 hrs
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp sea salt
- 2 tsp ground ginger powder
- 1.5 tsp cinnamon
- 1/2 tsp ground cloves
- 1/8 tsp nutmeg
- 1/2 cup granulated white cane sugar
- 1/2 cup brown sugar, light or dark
- 12 tbsp. softened butter (not melted)
- 1 egg
- 2 tsp vanilla extract
- 1/3 cup molasses
- 1/2 cup sourdough starter discard
Instructions
- Start by combining your dry ingredients in a large mixing bowl: flour, baking soda, salt, and spices. Mix until well incorporated.
- In another bowl, combine softened butter and sugars. Once well combined, beat in the egg, molasses, and vanilla.
- Then add your sourdough starter discard to the wet ingredients, and mix well.
- Gradually add your dry ingredients to the bowl of wet ingredients, stirring until well combined. Fold the ingredients and stir well, but don’t over-mix.
- Cover and refrigerate the dough for at least 2 hours or overnight depending on when you plan to bake.
- Preheat the oven to 350 degrees Fahrenheit. Meanwhile, line your baking sheet with parchment paper.
- Add half a cup of white cane sugar to a bowl.
- Pinch and roll the dough into 1-inch thick balls, then roll the balls in the sugar until they’re lightly coated.
- Place the sourdough cookie dough balls on to your baking sheet, spaced 3 inches apart.
- Bake the cookies for 9-10 minutes, until the cookies begin to spread, and the tops crack. They should continue to flatten and crackle while they cool.
- Remove the cookies from the oven, and let them rest for 5 minutes, before transferring them to a cooling rack.
- Prep Time: 2 hours 20 mins
- Cook Time: 10 mins
- Category: cookies
- Cuisine: American
Keywords: sourdough molasses cookies
What Makes Sourdough Molasses Cookies Unique?
Sourdough molasses cookies are smothered in cane sugar before they’re baked. This process achieves a crackly and crunchy crust, with an incredibly sweet taste, contrary to regular sourdough chocolate chip cookies.
Another great thing about these molasses cookies is that they taste even better with time. The molasses helps preserve the cookie’s chewy texture, as opposed to any normal cookie recipe.
Should I Use An Active Sourdough Starter or Discard for This Sourdough Cookies Recipe?
For this sourdough ginger molasses cookies recipe, you can use either an active sourdough starter or a sourdough discard. Remember to use an active, and well-fed sourdough starter, preferably one that is 100% hydrated.
Sourdough Molasses Cookies
Adding molasses to your cookie recipes might just be the missing element you were searching for, especially if you’re craving an especially sweet and chewy cookie. For regular cookies, take a look at our fabulous soft and chewy sourdough chocolate chip cookies recipe
FAQs
Does Molasses Make Cookies Chewy?
Yes, molasses certainly make your cookies chewier.
What Does Molasses Do For Cookies?
Molasses provide an abundance of flavor in your cookies, as well as some additional sweetness and a rich brown color.
Are Ginger Snaps The Same As Molasses Cookies?
Not necessarily. While they may have ginger in them, the main difference between the two is that molasses cookies are chewier and contain very less ginger compared to ginger snap cookies. Whilst ginger cookies are crisper in texture, and contain a considerable amount of ginger, making it almost a primary ingredient for taste. However, both cookie recipes require the same amount of molasses.
