The cookies are definitely a family favorite, especially when they're filled with milk chocolate chips, then dipped in milk to soften their sweet depth. While regular cookies are certainly amazing, I wonder if you've had a chance to bake a batch of soft, chewy molasses cookies. The results are phenomenal. Here is the recipe for all my fellow sourdough bakers to try!
Table of Contents
- 2 glasses all purpose flour
- 2 spoons baking soda
- 1/2 tsp sea salt
- 2 spoons ground ginger powder
- 1.5 spoons cinnamon
- 1/2 tsp ground cloves
- 1/8 tsp nutmeg
- 1/2 cup granulated white cane sugar
- 1/2 cup brown sugar, light or dark
- 12 tablespoons. softened butter (not melted)
- 1 egg
- 2 spoons vanilla extract
- 1/3 cup molasses
- 1/2 cup throw in the sourdough starter
- Start by combining your dry ingredients in a large mixing bowl: flour, baking soda, salt, and spices. Mix until well incorporated.
- In another container, combine the softened butter and sugars. Once well combined, beat in the egg, molasses and vanilla.
- Then add your sourdough starter to the wet ingredients and mix well.
- Gradually add your dry ingredients to the bowl of wet ingredients, mixing until well combined. Fold in the ingredients and mix well, but don't over mix.
- Cover the dough and refrigerate for at least 2 hours or overnight depending on when you plan to bake it.
- Preheat the oven to 350 degrees Fahrenheit. Meanwhile, line your baking sheet with parchment paper.
- Add half a cup of white cane sugar to a bowl.
- Punch down and roll the dough into 1-inch-thick balls, then roll the balls in the sugar until lightly coated.
- Place the sourdough cookie dough balls on your baking sheet, spaced 3 inches apart.
- Bake the cookies for 9-10 minutes, until the cookies begin to spread, and the tops crack. They should continue to flatten and crackle as they cool.
- Remove the cookies from the oven and let them rest for 5 minutes before transferring to a cooling rack.
- Preparation time: 2 hours 20 minutes
- Cooking time: 10 min
- Category: biscuits
- Kitchen: US
Keywords: Sour Dough Molasses Cookies
What makes sourdough molasses cookies unique?
Sourdough molasses cookies are dipped in cane sugar before baking. This process achieves a flaky and crunchy crust, with an incredibly sweet taste, unlike the usual chocolate chip cookies with sourdough.
Another great thing about these molasses cookies is that they taste even better with time. The molasses helps maintain the chewy texture of the cookies, compared to any normal cookie recipe.
Should I use an active sourdough starter or discard it for this sourdough cookie recipe?
For this Sourdough Gingerbread Molasses Cookie recipe, you can use either an active sourdough starter or a sourdough starter. Remember to use an active and well-fed sourdough starter, preferably one that is 100% hydrated.
Sour Dough Molasses Cookies
Adding molasses to your cookie recipes might just be the element you're looking for, especially if you want a particularly sweet and chewy cookie. For regular cookies, check out our deliciously soft and chewy chocolate chip cookies with sourdough recipe
Frequently asked questions
Does molasses make cookies chewy?
Yes, molasses certainly makes your cookies chewier.
What does molasses do for cookies?
molasses provide an abundance of flavor in your cookies, as well as extra sweetness and a rich brown color.
Are Ginger Snaps the same as Molasses Cookies?
Not necessarily. While they may have ginger in them, the main difference between the two is that treacle cookies are chewier and contain much less ginger than gingerbread cookies. While ginger cookies are fresher in texture and contain a significant amount of ginger, making it almost a main ingredient for flavor. However, both cookie recipes call for the same amount of molasses.
