Chewy Ginger Molasses Cookies with Sourdough Starter

Use the natural leavening power of a sourdough starter in this classic, soft ginger sourdough cookie recipe. Rolling them in sugar before baking adds a magical sparkle that will be sure to catch Santa’s eye.

INGREDIENTS

• 1/2 cup sourdough starter (recently fed)
• 1 cup brown sugar
• 1/4 cup softened butter
• 1/4 cup molasses
• 1 egg
• 2 cups all-purpose flour
• 1 tsp. baking soda
• 2 tsp, baking powder
• 1 tsp. cinnamon
• 1/2 tsp. ginger
• 1/4 tsp. ground cloves
• 1/4 tsp. salt
• Set aside: 3 tablespoons sugar for rolling cookies

INSTRUCTIONS:

• Preheat oven to 325 degrees
• In a medium bowl sift together the all the dry ingredients & set aside.
• In a large bowl, cream together the brown sugar and butter. Then add the egg, molasses and sourdough starter.
• Mix the dry ingredients into the wet ingredients, bit by bit. An electric mixer is easiest with this sticky dough.
• Scoop dough using a spoon, about 1 tbsp in size. Roll in your hands to make a small ball.
• Dip the balls into the reserved sugar, and roll so the dough ball is covered in sugar.
• On a greased cookie sheet, place balls about 2 inches apart.
• Bake 12 to 15 minutes, until gingersnap cookies are cracked as they spread and set.
• Remove from oven and place cookies on cooling rack.
• Try not to eat them all at once! 😉