Sourdough Ginger Molasses Cookies

Combine the flour, salt, baking soda, and spices in a large mixing bowl. Set aside.
300 g All-purpose flour, ½ tsp Kosher Salt, 2 tsp Baking Soda, 2 tsp Ground Ginger, 1 tsp Ground Cinnamon, 1/4 tsp Ground Cloves
Whisk the molasses, dark brown sugar, egg, and vanilla in a separate medium bowl, breaking apart any clumps. Then, whisk in the sourdough discard followed by the melted and cooled butter last.
113 g Unsulphered Molasses, 200 g Dark Brown Sugar, 1 Egg, 100 g Sourdough Discard, 2 tsp Vanilla Extract, 170 g Unsalted Butter
Dump the wet ingredients into the bowl of dry ingredients and use a spatula to mix just until combined.
Cover and chill in the refrigerator for at least an hour and up to a couple of days to fully hydrate the flour, let the flavors meld, and make portioning easier.
Preheat the oven to 350ºF (177ºC) and line two baking sheets with parchment paper or a silicone baking mat.
In a small bowl, add the raw sugar and set aside.
Use a large cookie scoop or spoon to portion out 18-20 cookies (about 45g or 2 big TBS), roll into balls in the raw sugar, and place them onto the baking sheets with a couple of inches in between them.* They spread, so I usually fit 8 per sheet.
If you prefer more smaller cookies, you can! They bake faster, so shave a minute or two off of the baking time.
100 g Raw Sugar
Bake one sheet of cookies at a time in the middle rack for 7 minutes. Remove from the oven and pan bang once on the counter so the edges crinkle and the centers flatten. Then, put them back in the oven, bake another 3-4 minutes, and pan bang again when they come out.
When done, the edges should just set, and they will still look a little underbaked in the middle. This will ensure you get chewy and soft cookies! If you prefer crisper cookies, bake another couple of minutes instead.
Transfer the sourdough ginger molasses cookies to wire racks to cool completely and repeat with the remaining cookies.

Sourdough Ginger Molasses Cookies

Equipment

Ingredients

Instructions

Notes