Freshly Milled Sourdough Molasses Ginger Cookies
Nothing beats the warm spice and rich molasses sweetness of these freshly milled sourdough molasses ginger cookies.
How to Make Freshly Milled Sourdough Molasses Ginger Cookies
Start by milling your flour into a large bowl. I use the Nutrimill Harvest grain mill to mill my wheat berries. I used half hard white wheat and half soft white wheat. To learn more about the various wheat berry types, check out this blog post!
In a large bowl add the butter and sugars. Using a hand mixer or a stand mixer, beat until well combined.
To that add the egg, molasses, vanilla, and sourdough discard. Beat again until well combined. Set aside.
Going back to your bowl of freshly milled flour, add the baking soda, cinnamon, ginger and salt. Stir to combine.
Add your wet ingredients to your dry ingredients, mixing in half before adding the other half. Do not overmix or your cookies may end up being dense.
If you are using AP flour in this recipe, you will be able to move to the next step right away. If you are using FMF, you need to let the dough rest in the refrigerator for at least 30 minutes. Cover with a towel or plastic wrap.
To further increase the benefits of the sourdough, transfer to the refrigerator for 12-24 hours.
When you’re ready to bake preheat your oven to 350°F. Prepare a baking sheet with either parchment or a silicone baking mat.
Using either a standard sized cookie scoop or a spoon, scoop out cookie dough roughly 1.5-2 inches. Place two inches apart and bake for 9-11 minutes, depending on the size of the cookie dough.
One option that would really elevate these cookies would be to roll them in cinnamon sugar before baking.
Another option, the one picture above, would be to dust them with powdered sugar after they are finished baking.
Freshly Milled Sourdough Molasses Ginger Cookies
Ingredients
- 360 g freshly milled flour I used 180g soft white wheat and 180g hard white wheat
- 113 g sourdough discard
- 142 g room temperature butter 10 tbs
- 1/4 cup brown sugar packed
- 1/4 cup white sugar
- 1/4 cup molasses
- 1 egg
- 1 tsp vanilla
- 2 tsp baking soda
- 1 + 1/2 tsp cinnamon
- 1 + 1/2 tsp ginger
- 1/2 tsp salt
Instructions
- Mill your flour into a small bowl and set aside.
- In a large bowl add the butter and sugars. Using a hand mixer or a stand mixer, beat until well combined.
- To that add the egg, molasses, vanilla, and sourdough discard. Beat again until well combined. Set aside.
- Add the baking soda, cinnamon, ginger and salt to the bowl with your freshly milled flour. Stir to combine.
- Add your wet ingredients to your dry ingredients, mixing in half before adding the other half. Do not overmix.
- Cover with a towel or plastic wrap and allow this to rest in the fridge for at least 30 mins before baking. To further increase the benefits of the sourdough, transfer to the refrigerator for 12-24 hours.
- When ready to bake, preheat oven to 350°F.
- Line a baking sheet with parchment or a silicone baking sheet.
- Using a standard sized cookie scoop or a spoon, scoop out dough balls roughly 1.5-2 inches.
- Bake for 9-11 minutes depending on the size of your cookie balls.