Sourdough Discard Molasses Cookies
These Sourdough Discard Molasses Cookies are chewy, spiced, and full of deep, caramel-like flavor. The sourdough discard adds a gentle tang that enhances the warm molasses and spice blend. Perfectly crackled on top and rolled in sugar for a light crunch, these cookies are a cozy, nostalgic treat for any season.
Equipment
- Electric or hand mixer
- Mixing bowls
- Rubber Spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Wire cooling rack
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup molasses
- 1 large egg
- 1 cup sourdough discard
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 2 teaspoons baking soda
- 3 cups all-purpose flour
- Extra granulated sugar for rolling
Instructions
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
- Add molasses, egg, and sourdough discard. Mix on low speed until fully combined, scraping the sides of the bowl as needed.
- In a separate bowl, whisk flour, ginger, cinnamon, cloves, salt, and baking soda until evenly mixed.
- Gradually add dry ingredients to wet mixture, stirring just until a soft dough forms. Do not overmix.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour to chill and develop flavor.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop dough into tablespoon-sized portions and roll into smooth balls.
- Roll each dough ball in granulated sugar until evenly coated.
- Place cookies on prepared baking sheet about 2 inches apart.
- Bake 10–12 minutes, until the edges are set and tops crackle slightly. Avoid overbaking for a chewy texture.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve once cooled or store in an airtight container for up to 5 days.
Notes
Nutritional Info (Approx. per cookie)
- Calories: 190
- Carbohydrates: 28 g
- Fat: 8 g
- Protein: 2 g
- Sugar: 16 g
