the gingered whisk

Soft Sourdough  Molasses Cookies

molasses

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

Ingredients

Soft Sourdough Molasses Cookies

Yield

24 Cookies

Prep Time

15 minutes

Total Time

35 Minutes

Level

Easy

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

Preheat:

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

Cream:

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.

Whisk:

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.

Cream:

7. Roll the dough into 1” balls.

Roll:

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

Roll:

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.

Press:

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

Bake:

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

Cool:

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

Finish Cooling:

Enjoy!

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