Soft and Chewy Sourdough Molasses Cookies Recipe

Last Updated on December 11, 2024 by TheFarmChicken

Soft and chewy center with crispy edges. This Soft and Chewy Sourdough Molasses Cookies Recipe is perfect for an afternoon snack or a fun cookie tray. These are great straight from the oven, but they also store and freeze really well if you want to make them ahead of time.

Perfectly spiced, with warm spices and flavors like cinnamon, ginger, allspice, vanilla and cardamom. These cookies are chilled, scooped and rolled in sugar. I love how soft and chewy they are with the loveliest crisp edges. It will be hard to eat just one! They are like gingersnap cookies but softer! So good!

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Soft and Chewy Sourdough Molasses Cookies Recipe Ingredients:

Butter– You will use 2 T shy of 2 sticks of butter. You want the butter to be soft. If it is hard, you can put it in the microwave for 10 seconds on defrost.
Brown Sugar- I love using brown sugar in recipes. It makes these molasses cookies chewy and delicious.
Molasses- I use Grandma’s molasses for this recipe. You can also use molasses in my granola recipe. Molasses adds to the rich flavor.
Egg- One egg at room temperature is all you need!
Vanilla- You will get the best flavor with pure vanilla extract, but imitation vanilla should work also if you want to avoid the extra cost.
Sourdough Starter- You can use either sourdough discard or sourdough starter that is active. I use cold starter from the fridge usually. Do you need a sourdough starter? Learn to make your own with Agnes or you can purchase a dehydrated sourdough starter from my Farm Goods store.
Cornstarch- A secret ingredient but cornstarch brings another textural element to these delicious cookies.
Flour- All-purpose flour is what you want to use for this recipe. Make sure not to skimp on the flour.
Cinnamon- One of the best spices to bring warmth to a dessert.
Ground Ginger- Ginger gives these cookies more flavor almost like their close friend the gingersnap.
Cardamom (Optional)– Cardamom is less common in the average pantry but I have recently started using it in my baking and like the flavor it brings if used subtly. It is totally optional though! I just add a little bit.
Cloves- Another spice that is traditional to a molasses cookie and bring depth of flavor.
Baking Soda- Used to give the cookies loft and make them soft.
Salt- Just a little to round out the flavors.

Other Sourdough Cookie Recipes You Might Like:

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Soft and Chewy Sourdough Molasses Cookies Recipe

14 T (210g) butter, softened
1 cup brown sugar
½ cup (170g) molasses, Grandma’s Brand
1 egg
1 tsp pure vanilla extract
½ cup sourdough starter discard or active starter
1 T (10g) cornstarch
2 ½ cups (324g) all-purpose flour
1 tsp cinnamon
½ tsp ground ginger
1/8 tsp cardamom
1/8 tsp cloves
1 tsp baking soda
¼ tsp salt
Extra sugar for rolling cookies

Instructions:

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, add the softened butter, and beat for 1-2 minutes until fluffy.
Add the brown sugar and beat on medium speed for another 2-3 minutes, scraping the bowl as needed.
Next, add the molasses to the butter mixture and beat for another minute, scraping down the sides of the bowl again as needed.
Add the egg and vanilla extract and mix until incorporated and then add the sourdough starter and beat for 2 minutes on medium heat until well combined.
In a separate bowl combine the cornstarch, flour, cinnamon, ginger, cardamom(optional), cloves, baking soda and salt. Mix with a whisk until combined.
Then add the dry ingredients to the wet ingredients. Mix on low speed until just incorporated and there are no more dry spots in the dough.
Next, cover with plastic wrap and refrigerate for at least 2 hour or overnight.
When the cookie dough has chilled, preheat the oven to 350 degrees (on convection if you have that option).
Line large baking sheets with parchment paper or a silicon mat.
Once the oven has preheated take and scoop a 2 tablespoon amount of cookie dough and roll the dough ball in a small bowl with sugar. (If you want to add more spice you can add cinnamon and ginger to the sugar you roll the cookies in.)
Place cookies on the cookie sheet and continue until you have 12 cookies done.
Place the unbaked cookie dough back in the fridge and bake cookies in the preheated oven for 12-14 minutes.
Remove from the oven and after 5 minutes transfer the cookies to the wire rack to cool.
Repeat until all the cookies have been baked.
These cookies are great straight from the oven, stored in an airtight container for up to 5 days or placed in an airtight freezer-safe container and frozen for up to 3 months.

Yields: 32 cookies

Tips:

If your cookies seem to flatten out too much you can let the cookie dough warm up some add 1/3 cup more flour and cool them again for an hour before baking.
Using a cookie scoop really simplifies the cookie scooping process and makes your cookies more uniform in size.
I like freezing my cookies in freezer bags for later. They are excellent straight from the freezer too! You should try it!

sourdough molasses cookies in the sunshine

Ingredients

14 T (210g) butter, softened
1 cup brown sugar
½ cup (170g) molasses, Grandma’s Brand
1 egg
1 tsp pure vanilla extract
½ cup sourdough starter discard or active starter
1 T (10g) cornstarch
2 ½ cups (324g) all-purpose flour
1 tsp cinnamon
½ tsp ground ginger
1/8 tsp cardamom
1/8 tsp cloves
1 tsp baking soda
¼ tsp salt
Extra sugar for rolling cookies

Instructions

Instructions:

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, add the softened butter, and beat for 1-2 minutes until fluffy.
Add the brown sugar and beat on medium speed for another 2-3 minutes, scraping the bowl as needed.
Next, add the molasses to the butter mixture and beat for another minute, scraping down the sides of the bowl again as needed.
Add the egg and vanilla extract and mix until incorporated and then add the sourdough starter and beat for 2 minutes on medium heat until well combined.
In a separate bowl combine the cornstarch, flour, cinnamon, ginger, cardamom(optional), cloves, baking soda and salt. Mix with a whisk until combined.
Then add the dry ingredients to the wet ingredients. Mix on low speed until just incorporated and there are no more dry spots in the dough.
Next, cover with plastic wrap and refrigerate for at least 2 hour or overnight.
When the cookie dough has chilled, preheat the oven to 350 degrees (on convection if you have that option).
Line large baking sheets with parchment paper or a silicon mat.
Once the oven has preheated take and scoop a 2 tablespoon amount of cookie dough and roll the dough ball in a small bowl with sugar. (If you want to add more spice you can add cinnamon and ginger to the sugar you roll the cookies in.)
Place cookies on the cookie sheet and continue until you have 12 cookies done.
Place the unbaked cookie dough back in the fridge and bake cookies in the preheated oven for 12-14 minutes.
Remove from the oven and after 5 minutes transfer the cookies to the wire rack to cool.
Repeat until all the cookies have been baked.
These cookies are great straight from the oven, stored in an airtight container for up to 5 days or placed in an airtight freezer-safe container and frozen for up to 3 months.

Notes

Tips:

If your cookies seem to flatten out too much you can let the cookie dough warm up some add 1/3 cup more flour and cool them again for an hour before baking.

Using a cookie scoop really simplifies the cookie scooping process and makes your cookies more uniform in size.

I like freezing my cookies in freezer bags for later. They are excellent straight from the freezer too! You should try it!

Servings: 32 cookies

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Sourdough Molasses Cookies are perfect for a snowy winter day. Enjoy with milk or a cup of coffee. I hope you enjoy making this recipe for your family and friends. I like to have cookies baked and, in my freezer, and these along with my Chocolate Chip Cookie recipe are some of my family’s favorite cookies!

Let me know below if you have any questions or let me know how you like the recipe! Thank you for stopping by!

Happy Baking!

Mariah Nienhuis | TheFarmChicken

By the word of the LORD were the heavens made; and all the host of them by the breath of his mouth.
Psalms 33:6

Frequently Asked Questions:

Which molasses is best for cookies?

It really depends on your preference. You can use a lighter molasses which will bring flavor and a slight sweetness, or you can use unsulphered blackstrap molasses, which is much deeper in flavor and color, almost what you would consider a bitter flavor.

What is the difference between a molasses cookie and a gingerbread cookie?

There flavors are a lot the same BUT a molasses cookie is usually softer and chewier in texture whereas the gingerbread cookie is harder and crunchier.

What type of molasses is Grandma’s brand molasses?

It is made of the high-grade sugarcane molasses. It is unsulphered and contains no artificial colors or flavors. You can read more about it on their website.