These Chewy Molasses Ginger Sourdough Cookies taste like the holidays. A blend of sweet molasses and warm ground ginger gives each bite a perfect balance of sweet and spice, similar to a sourdough discard gingerbread loaf. The cookies bake to slightly crisp edges with a tender, chewy center.
They’re simple to make and ideal for a holiday cookie plate. If you enjoy decorating with the family, try a similar-flavored sourdough gingerbread cut-out cookie. Otherwise, add these sourdough-discard molasses cookies to your next baking session.
Some Important Ingredients in Chewy Ginger Molasses Sourdough Cookies
Molasses: Light molasses gives these cookies chewiness and a sweet, rich flavor. For a darker, more robust bitter note, use blackstrap molasses.
Ground Ginger: Ground ginger provides the warm, spicy ginger flavor these cookies are known for.
Sourdough Discard: Use fresh sourdough discard (no more than a day or two old) to avoid an overly sour taste. The recipe assumes 100% hydration discard; if your discard is very runny, add a touch more flour.
Unsalted Butter: Unsalted butter lets you control seasoning. If using salted butter, reduce the added salt. Use softened butter for best texture.
Granulated Sugar: Granulated sugar sweetens the dough and is also used to coat each dough ball before baking.
All-Purpose Flour: These cookies work best with all-purpose flour (about 11.5% protein). Avoid bread flour.
Mixing Up Molasses Ginger Sourdough Cookies
Cream room-temperature butter in a stand mixer or with a hand mixer until it lightens slightly. Add granulated sugar and beat until fluffy. Add the egg and mix until fully incorporated—this helps emulsify the butter and sugar. Scrape the bowl as needed, then add the molasses and sourdough discard and mix until smooth.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, and cinnamon. Add the dry ingredients to the butter mixture and mix just until combined.
Scooping Molasses Ginger Sourdough Cookie Dough
Pour some granulated sugar into a small bowl. Scoop the dough into roughly 2-tablespoon balls. Roll each ball in the sugar, then place the coated dough balls on a parchment-lined baking sheet, leaving space between them for spreading.
Convection Bake for Cookies
Convection bake produces crisp edges and a chewy center. If your oven has convection, use it. If not, you can:
- Increase the temperature by 25°F (use 400°F) and preheat thoroughly.
- Bake at the convection temperature (375°F) and add 2–3 extra minutes to the bake time.
The key is to avoid over-baking. Remove cookies while centers are still slightly gooey; they will finish setting on the baking sheet and become chewy as they cool.
Let Molasses Ginger Sourdough Cookies Cool
Allow cookies to set on the baking sheet for several minutes before moving them. The centers may be soft initially, but cooling completes the bake and yields the classic chewy middle with slightly crisp edges.
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Frequently Asked Questions
How do I store leftover cookies?
Let cookies cool completely, then store them in an airtight container. You can freeze baked cookies; thaw at room temperature a few hours before serving.
Can I freeze the cookie dough?
Yes. Scoop dough into balls and freeze them on a sheet pan. Once solid, transfer to an airtight container and freeze up to 2–3 months. When ready to bake, roll frozen or thawed balls in sugar and add a minute or two to the bake time for frozen dough.
Can these cookies undergo a long fermentation for more sourdough flavor?
Yes. Refrigerate the mixed dough overnight or up to a couple of days for extended fermentation. This develops more sourdough flavor and brings some of the benefits associated with sourdough fermentation.
My cookies baked up flat. Why?
They may have lacked enough flour or the butter was too warm or melted. Add a bit more flour next time and use properly softened butter, not melted butter.
My cookies baked up too thick and crumbly. What happened?
Likely too much flour was added. Reduce the flour slightly on your next batch.
Molasses Ginger Sourdough Cookies
Equipment
- mixer or hand mixer
- cookie scoop
- baking sheet
- parchment paper
Ingredients
- 82 grams unsalted butter, softened (about 6 Tablespoons)
- 240 grams granulated sugar (about 1 cup)
- 1 large egg (about 50 grams)
- 90 grams molasses (about 1/4 cup)
- 60 grams sourdough discard (see notes)
- 290 grams all-purpose flour (about 2 cups)
- 12 grams baking soda (about 2 teaspoons)
- 2 grams salt (about 1/2 teaspoon)
- 5 grams ground ginger (about 2 teaspoons)
- 3 grams ground cinnamon (about 1 teaspoon)
- Granulated sugar for coating
Instructions
- Preheat oven to 375°F on convection. If you don’t have convection, see notes for alternatives.
- In a stand mixer with the paddle attachment (or using a hand mixer), beat the softened butter about one minute until light. Add granulated sugar and cream until fluffy.
- Add the egg and beat until incorporated. Mix in the sourdough discard and molasses until smooth.
- Whisk together flour, baking soda, salt, ginger, and cinnamon in a medium bowl.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Scoop 2-tablespoon balls of dough, roll each in granulated sugar, and place on a parchment-lined baking sheet.
- Bake on convection at 375°F for 7–8 minutes until cookies are puffy and edges are slightly crisp. Let cool on the baking sheet for 5–10 minutes to set. If you don’t have convection, bake at 375°F for 8–10 minutes (or raise to 400°F if adapting another method).
Notes
Sourdough discard: Use fresh discard (no more than a day or two old) and 100% hydration. If your discard is very runny, add a little extra flour to the dough.
Molasses: Light molasses yields a sweet, chewy cookie. For a deeper, more bitter flavor, use blackstrap molasses.
Convection bake: Convection creates crisp edges and a chewy center. If your oven lacks convection, bake at 375°F for a few extra minutes or raise the temperature and preheat thoroughly as described above.
Nutrition
Nutrition information is an approximation.