the gingered whisk

Soft Sourdough  Molasses Cookies


Key Ingredient

– dark brown sugar – unsalted butter – sourdough starter, 100% hydration – molasses – egg – vanilla extract – flour – baking soda – baking powder – ground ginger – ground cinnamon – salt – ground cloves – ground nutmeg


Sourdough Molasses Cookies Recipe


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:

Visit The Gingered Whisk for more notes and tips on making the BEST Sourdough Molasses Cookies!

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