Sourdough Chewy Molasses Cookies

Molasses and sourdough are a match made in cookie heaven! You’ll love the taste and texture of these Sourdough Molasses Cookies. Perfectly spiced, seriously chewy with a crunchy, crackly top, these cookies develop an even more delicious texture days after being baked

PREPARATION TIME:

PREP TIME 15

COOK TIME 10

INGREDIENTS:

Cookie Dough:

113 grams unsalted butter softened
113 grams organic cane sugar
113 grams organic dark brown sugar
85 grams organic blackstrap molasses
1 teaspoon organic vanilla extract
57 grams sourdough discard
255 grams organic all purpose flour
¾ teaspoon Chinese five spice
½ teaspoon fine sea salt
½ teaspoon baking soda

Topping:

57 grams organic cane sugar

Five Spice:

3 whole cloves
2 cinnamon sticks
6 grams fennel seeds
3 teaspoons Sichuan peppercorns
5 star anise

Click US Customary to view volume measurements

INSTRUCTIONS:

Cream the butter and sugars: Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter, cane sugar, dark brown sugar, molasses, and vanilla extract. Mix on low until combined, then speed mixer up to medium and continue to cream the butter mixture for 5 minutes, until it is noticeably lighter in color.
Make the dough: Add the sourdough discard, flour, Chinese five spice, baking soda, and salt in that order. Mix on low until combined into a stiff dough.
Prep: Line one baking sheet with parchment paper. Pour the cane sugar for the topping into a bowl. Set aside.
Portion out your cookie dough: Using your hands, or a 1 ½ tablespoon cookie scoop, form or scoop the dough into 22 balls and roll them in the cane sugar. Place on the prepared baking sheet.
Chill dough: Refrigerate the baking sheet for at least 1 hour, or you can refrigerate overnight.
Prepare for baking: Preheat the oven to 375°F. Line another baking sheet with parchment paper. Transfer half the cookie dough balls onto the second baking sheet, and space them all at least 1-inch apart.
Bake: Bake for 10 to 12 minutes, or until the cookies look puffed and dry around the edges. Allow to cool completely on the baking sheets.
Enjoy and store: These cookies are best enjoyed once they are fully cooled and are even better a few days after being baked. Store in an airtight container for up to 7 days.
High Altitude: Bake at 375°F for 8 to 10 minutes, or until the cookies look puffed and dry around the edges.

To make the five spice:

Toast the whole spices in a small pan over medium high heat until fragrant, about 1 to 2 minutes
Grind the toasted spices in a spice grinder until you have a fine powder
Store excess five spice in an airtight container for up to 6 months

TIPS:

These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I’ve included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.

Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.

NOTES:

When in doubt, use weight over volume measures
Use ½ teaspoon salt if you’re using salted butterDon’t over bake these cookies or they will turn out hard and crispy instead of soft and chewy

The cookies won’t be all the way set after they come out of the oven, let them cool completely on the baking sheet before moving

NUTRITION:

Calories: 141kcal | Carbohydrates: 26g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 83mg | Potassium: 91mg | Fiber: 1g | Sugar: 16g | Vitamin A: 131IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 1mg