Sourdough Discard Ginger Molasses Cookies

Chewy ginger molasses cookies made with sourdough discard, blending sweet molasses and warm spices for crispy edges and a soft, chewy center. A perfect holiday cookie that uses up discard.

Ingredients

• 82g unsalted butter, softened
• 240g granulated sugar (about 1 cup)
• 1 large egg
• 90g molasses
• 60g sourdough discard
• 290g all-purpose flour (about 2 cups)
• 12g baking soda (2 teaspoons)
• 2g salt (1/2 teaspoon)
• 5g ground ginger (2 teaspoons)
• 3g ground cinnamon (1 teaspoon)
• Granulated sugar, for coating

Directions

Key ingredients

Baking Soda & Baking Powder · Cinnamon · Molasses

Preheat oven to 375°F (convection setting).

1. Beat the softened butter until light and fluffy, then add the granulated sugar and cream together.
2. Add the egg and beat until incorporated, then mix in the sourdough discard and molasses.
3. In a separate bowl, whisk together the flour, baking soda, salt, ground ginger, and cinnamon.
4. Add the dry ingredients to the wet mixture and combine until just incorporated.
5. Scoop the dough into 2-tablespoon balls and roll each in granulated sugar to coat.
6. Place the coated dough balls on a parchment-lined baking sheet.
7. Bake for 7-8 minutes, until the cookies are puffy with crispy edges (centers should still be slightly gooey).
8. Let cool on the baking sheet for 5-10 minutes before serving.

Notes

Molasses: regular light (unsulphured) molasses gives a chewy texture; blackstrap molasses delivers a deeper, more robust flavor. Sugar rolling: roll each dough ball in granulated sugar before baking for a sparkly, crackly finish. Chewy vs. crisp: baking on the convection setting produces the best crispy-chewy contrast; avoid overbaking and pull the cookies when the centers are still slightly gooey. Discard vs. active: use fresh sourdough discard no more than 1-2 days old to avoid an overly tangy sourdough flavor. Make-ahead/storage: extended refrigeration of the dough (overnight to 2 days) enhances the sourdough benefits, and dough balls can be frozen up to 2-3 months before baking. Adapted from Amy Bakes Bread (amybakesbread.com).