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Sourdough whole grain molasses cookies are one of my favorite treats to make when the cold days of winter start coming on. Using sourdough starter in these cookies, paired with the spices of cinnamon and ginger add a richness of flavor that only sourdough can give!
I know a family whose tradition is to make molasses cookies every year on the first snowfall of winter. That may just become a tradition in our home too! I love to make these on those blistering cold days when all you want to do is stay in where its warm, snuggle up, and read books together.
The smell of the spices and molasses as they’re baking adds a warmth to the atmosphere of our home and we can’t wait for them to come out the oven, ready to savor with our afternoon tea.
Whenever I make a something that I won’t be fermenting for a long period of time I like to use freshly ground flour. When you grind grain and use it fresh all the nutrients are still intact so therefor it is more nourishing and easier on digestion.
Why you’ll love these cookies…
- They use sourdough starter, active or discard! It’s a great to use up some of that discard that you don’t want to throw away.
- Made with freshly ground whole grain flour which adds wholesome flavor and nutrition.
- Super soft! They stay soft for days and have a chewy texture that is partial to molasses cookies.
- No refined sugar!
What kind of molasses should I use?…
I use blackstrap molasses because I love the stronger flavor. However if you like more of a mellow molasses taste and don’t like it to be quite as strong you can use any unsulfured baking molasses or something like the ‘Grandma’s’ brand.
Ingredients for sourdough whole grain molasses cookies:
- Coconut oil (1/4 cup) – I use organic refined coconut oil so it doesn’t have a coconut taste. Do not melt it! Make sure it is soft enough to scoop out of your container but not warm enough to melt.
- Butter (1/4 cup) – Softened to room temperature. You can substitute this with coconut oil if you prefer your cookies to be dairy-free.
- Coconut sugar (1 cup) – Coconut sugar has all the minerals still intact and isn’t as processed as regular cane sugar which makes for a healthier option. I love to use coconut sugar in my baking whenever I can! It adds a caramel flavor and a darker color. If substituting regular cane sugar or brown sugar, decrease by 1/4 cup.
- Egg (1) – Helps to bind the ingredients together.
- Sourdough starter (1/4 cup) – You can use active starter or discard here. This adds a unique flavor that is so yummy!
- Molasses (1/4 cup) – The staple ingredient in these cookies! The flavor of molasses is so yummy when mixed with spices in this recipe!
- Salt (1/8 tsp.) – Brings out the taste of all the other ingredients. I like to use pink himalayan salt.
- Cinnamon (2 tsp.) – I LOVE cinnamon! It truly makes these cookies what they are. I sometimes add a bit more depending on what level of spice I’m going for.
- Ground ginger (2 tsp.) – Paired with the cinnamon ginger is so yummy! It has lots of health benefits too!
- Baking soda (2 tsp.) – Makes the cookies soft.
- Whole grain flour (2 1/2 cups) – Freshly ground is best but if you don’t have access to a grain mill you can also use pre-ground flour. Wheat and spelt are best. If using spelt increase the amount to 2 3/4 cups as spelt is a wetter grain and doesn’t absorb as much liquid. You can also all-purpose flour if that’s all lyou’ve got on hand. If using all-purpose decrease the amount to 2 1/4 cups.
- Cane sugar (1/4 cup) – For rolling the cookie dough balls in before they are baked. This is optional but it makes them look pretty and its fun too!
Instructions for sourdough whole grain molasses cookies:
7. Bake at 350° for 8 minutes or until tops just start to crack. Using a spatula move to a cooling rack and allow to cool before serving.
These are delicious hot but they are even better after they’ve had time to cool and set. Enjoy by themselves or serve with hot tea or coffee.
Sourdough Whole Grain Molasses Cookies
These sourdough whole grain molasses cookies are soft and delicious! Using sourdough starter, paired with the spices of cinnamon and ginger add a richness of flavor that only sourdough can give!
Ingredients
- 1/4 cup refined coconut oil
- 1/4 cup softened butter
- 1 cup coconut sugar, cane sugar, or brown sugar (if using cane sugar or brown sugar decrease to 3/4 cup)
- 1 egg
- 1/4 cup sourdough starter (active or discard)
- 1/4 cup molasses
- 1/8 tsp. salt
- 2 tsp. cinnamon
- 2 tsp. ground ginger
- 2 tsp. baking soda
- 2 1/4 cups whole grain flour (if using spelt increase amount to 2 3/4 cups)
- 1/4 cup organic cane sugar (optional)
Instructions
1. In a large bowl mix coconut oil, butter, coconut sugar, and egg till well combined.
2. Add sourdough starter and mix till fully incorporated and creamy.
3. Add molasses. Combine salt, spices, and soda in a small bowl then add to batter and beat until smooth.
4. Add flour and stir/beat until mixture comes together and flour is fully incorporated. Dough will be very sticky. If it is too sticky to handle put it in the fridge for 1 hour to help firm it up a little.
5. Scoop into a teaspoon then using your hands roll into balls. Roll them in cane sugar (this is optional) and place on a greased or parchment paper lined baking sheet.
6. Bake at 350° for 8-10 minutes or until tops just start to crack. Using a spatula move to a cooling rack and allow to cool before serving.
Notes
- You can use freshly ground whole grain or pre-ground flour. All-purpose can also be used if that's all you've got on hand.
- Bake just until just done and tops begin to crack. They may look like they need to bake a bit longer but if baked too long they will not be as soft.
- These are delicious eaten hot right out of the oven but they are even better after they've cooled and set.
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