Other Recipe

Sourdough Ginger Molasses Cookies

These are the best sourdough ginger molasses cookies ever! They are soft and chewy with a delicious sugar crunch on the outside. They are the perfect cookie to bake for the Christmas holidays.

PREP TIME: 10minutes
COOK TIME: 10minutes
CHILL TIME: 1hour

INGREDIENTS

DRY INGREDIENTS

  • 2 ½ cups (300 g) all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 ¼ teaspoons ground ginger
  • ½ teaspoon fine sea salt

WET INGREDIENTS

  • 8 tablespoons (113 g)unsalted butter (melted)
  • ¼ cup (50 g) dark brown sugar
  • cup (70 g) granulated sugar
  • ¼ cup molasses
  • 1 large egg
  • cup (100 g) sourdough starter discard

SUGAR COATING

  • ¼ cup sugar (you may need more)

INSTRUCTIONS

    • Combine the dry ingredients, — flour, baking soda, salt, ground cinnamon, and ground ginger — in a large mixing bowl. Whisk them together thoroughly and set the bowl aside.
    • In another bowl, blend the wet ingredients — sourdough starter, melted butter, brown sugar, granulated sugar, molasses, and egg — until the mixture achieves a smooth and creamy consistency.
  • Transfer the wet ingredients to the bowl containing the dry ingredients. Use a spatula or wooden spoon to carefully blend all the ingredients together. (Make sure the dough is smooth and not sticky. If it’s sticky, mix in 2-3 tablespoons of flour.) Cover the bowl with plastic wrap or a lid and refrigerate the dough, allowing it to chill for at least one hour (up to 5 days).
  • When you’re ready to bake, place the oven rack in the center position and preheat your oven to 350°F (176°C). Line a baking sheet with parchment paper or a silicone mat.
  • Place ¼ cup of granulated sugar on a plate or in a small bowl. Use a cookie scoop to measure out the cookie dough, with each portion being approximately 2 tablespoons. Take a portion in your hands and roll it to form a smooth ball. Roll the ball around in the sugar to evenly coat the outside of the dough ball.
  • Place 12 cookie dough balls on a baking sheet lined with parchment paper. Bake the cookies for 10-12 minutes until they spread and the tops begin to crack. Transfer the cookies to a wire rack to cool completely before serving them.

Nutrition

Serving: 1cookie | Calories: 116kcal| Carbohydrates: 19g | Protein: 2g| Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 134mg | Potassium: 69mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 119IU | Vitamin C: 0.01mg | Calcium: 14mg | Iron: 1mg

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