Freshly Milled Sourdough Molasses Ginger Cookies
Nothing beats the warm spice and rich molasses sweetness of these 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.
Notes
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.