Chewy Sourdough Ginger Molasses Cookies
These sourdough ginger molasses cookies are chewy, sweet, and delightfully spicy. They have a beautiful cracked appearance from the sugar coating and make a perfect cookie for any occasion.
Equipment
- 1 Medium Mixing Bowl
- 1 Whisk
- 1 Rubber Spatula
- Measuring cups and spoons
- 1 Stand Mixer (or large mixing bowl with hand mixer)
- 1 Large Baking Sheet
Ingredients
Dry Ingredients
- 3 cups all purpose flour
- 1½ teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- ¾ teaspoon cloves
- ¼ teaspoon nutmeg
- ¼ teaspoon black pepper
Wet Ingredients
- 2 sticks unsalted butter (1 cup)
- 1 cup packed brown sugar
- ¼ cup granulated sugar
- ½ cup unsulphured molasses
- 1 egg
- ½ cup sourdough discard
- 2 teaspoons vanilla extract
For Rolling the Cookie Dough Balls
- ¼ cup granulated sugar
Instructions
- In a medium mixing bowl, whisk together the dry ingredients. Set aside.
- In the bowl of a stand mixer, cream together the butter with the brown sugar and ¼ cup of granulated sugar on medium speed. The mixture should be light and fluffy.
- With the mixer turned off, add the vanilla, egg, molasses and sourdough discard. Then, mix on medium speed until smooth.
- On low speed, slowly add the flour mixture and mix until well incorporated. (Scrape the sides of the bowl with a rubber spatula once during the mixing process to ensure all the ingredients get well mixed.)
- Cover with plastic wrap and refrigerate at least 1 hour, up to 48 hours.
- Preheat the oven to 375℉.
- Pour the reserved ¼ cup of sugar into a small bowl.
- Roll the cookie dough into tablespoon sized balls.
- Roll each cookie dough ball in the sugar until completely coated.
- Place the cookies on a large baking sheet lined with parchment paper, spacing them 2½ inches apart.
- Bake for 12-14 minutes.
- Allow to cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.
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