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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! 😉

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