Ingredients
Scale
- 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