the gingered whisk

Soft Sourdough  Molasses Cookies


Main Ingredient

▢ 3/4 cup dark brown sugar ▢ 1/2 cup unsalted butter, room temperature ▢ 1/2 cup sourdough starter, 100% hydration ▢ 1/3 cup molasses ▢ 1 egg ▢ 1 teaspoon vanilla extract ▢ 3 cups flour ▢ 1 teaspoon baking soda ▢ 1 teaspoon baking powder ▢ 1 teaspoon ground ginger ▢ 1 teaspoon ground cinnamon ▢ 1/2 teaspoon salt ▢ 1/4 teaspoon ground cloves ▢ 1/4 teaspoon ground nutmeg


Soft Sourdough Molasses Cookies


24 Cookies

Prep Time

15 minutes

Total Time

35 Minutes



1. Preheat the oven to 375 F. 2. Line two baking sheets with a silpat mat or parchment paper.


3. In the bowl of a stand mixer, cream the butter and sugar until it is light and fluffy, about 4 minutes.


4. Mix in molasses, sourdough starter, egg, and vanilla extract.

Mix In:

5. In a medium mixing bowl, whisk together the flour, baking soda, baking powder, ground ginger, ground cinnamon, salt, ground cloves and ground nutmeg.


6. In the bowl of a stand1. Slowly mix the dry ingredients into the molasses mixture, mixing until it is all just combined.mixer, cream the butter and sugar until it is light and fluffy, about 4 minutes.


7. Roll the dough into 1” balls.


8. Roll the balls in a bowl of granulated sugar to coat and place on the prepared cookie sheet about 2” apart.


9. Using a flat bottomed glass, press each cookie to make it a more pancake shape. They don’t spread much when baking, but they do puff up, so you want to give them some shape now.


10. Bake for 12-14 minutes, or until they are mostly set.


11. Allow to cool on the pan for 5 minutes.


12. Transfer to a wire cooling rack to cool the rest of the way.

Finish Cooling:


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