Get a head start on your holiday baking with these simple, but flavorful sourdough ginger molasses holiday cookies. Learn how easy it is to make these beauties for your next holiday gathering.
With Thanksgiving in the rearview mirror and the chill of winter in the air, it’s beginning to feel a lot like baking season here in the hollow. We have yet to start sprinkling holiday cheer around our farmhouse, but we are definitely gearing up with organizing and taking stock of our simple Christmas inventory.
I can’t wait to get started! After all, we have already had our first fire of the season in our Hearthstone wood burning stove. Now, all we need is some snow and the month of December to roll around and we’ll be in business.
WHAT MAKES THESE SOURDOUGH GINGER MOLASSES HOLIDAY COOKIES SO SPECIAL
These are hands-down the best ginger molasses cookies we have ever had the pleasure of introducing to our taste buds! Those are some pretty lofty words that may seem too good to be true. But between us, we have eaten A LOT of cookies in our days! And these by far, offer the best blend of flavors that the holiday season brings.
These soft and chewy holiday cookies will quickly become a holiday staple in your kitchen. With it’s slightly crunchy exterior, chewy middle, and rolled in turbinado raw sugar, the ginger and molasses medley keep your taste buds craving for more. This is one of those special treats that you’ll want to bring out each year during the holiday season.
WHY YOU WILL LOVE THIS RECIPE
Enjoy the benefits from the long fermentation process which helps to break down the phytic acid present in the grains, while making the healthy nutrients more bioavailable and easier for the body to digest.
You can also make the quick version to enjoy within an hour, from start to finish.
These blended ingredients all go well together to create that classic holiday flavor without being too overpowering.
Easy to whip up and make lovely holiday gifts for the special people in your life.
SUPPLIES AND TOOLS YOU WILL NEED
- Stand mixer (we have the professional KitchenAid stand mixer similar to this one here) (optional)
- Mixing bowl
- Measuring cups
- Measuring spoons (I love this affordable wooden set here)
- Silicone spatulas (you can’t have too many of these on hand)
- Cookie scoop (I have one like this here) (optional)
- Wire cooling rack (like this one here)
- Cookie sheets
- Parchment paper
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INGREDIENTS YOU WILL NEED
- all-purpose unbleached flour (we use organic flour when possible)
- baking soda
- ground cinnamon (we use Saigon)
- ground ginger
- ground cloves
- sea salt
- pure cane sugar
- coconut sugar or brown sugar
- unsalted butter
- organic molasses
- pure vanilla extract (homemade vanilla is so simple and fun to make…easy recipe coming soon)
- sourdough starter (active or discard)
NEW TO SOURDOUGH BAKING
Learn how to make your own wild yeast sourdough starter at home here.
Learn more about the benefits of the long fermentation process and the health benefits here.
Check out our growing sourdough recipes in our recipe box here.
- Typically I recommend chilling your cookie dough for a minimum of 15 minutes before baking to help keep your cookies from flattening out. However, in this case, I experimented with both ways and it didn’t really make any noticeable difference.
- Lining your cookie sheets with parchment paper or a Silpat silicone mat make for a faster cleanup.
- Using a cookie dough scoop (we have one similar to this one here) to portion your dough will help make your cookies more uniform in size and will help with more even baking times.
- Rolling the dough balls in a small bowl of turbinado sugar, gives these cookies a nice subtle amount of sweetness and shimmer for a delightful festive presentation.
- Remember that baking times may vary with different ranges and altitude variations. Adjust as necessary for your specific situation and needs.
HOW TO MAKE SOURDOUGH GINGER MOLASSES HOLIDAY COOKIES
- 2.5c all-purpose unbleached flour (organic or non-GMO preferably)
- 2 tsp baking soda
- 2 tsp ground cinnamon (we use Saigon)
- 1.25 tsp organic ground ginger powder
- 1/4 tsp ground cloves
- 1/2 tsp sea salt
- 1/2c pure cane sugar
- 1/2c coconut sugar or organic brown sugar
- 1/4c organic molasses
- 8T unsalted organic butter (cold)
- 1 large pasture-raised egg
- 1 tsp pure vanilla extract (homemade vanilla is a special treat and so simple to make)
- 1/2c sourdough starter (active or discard)
- Enough turbinado sugar to roll the cookie dough before baking.
- Cream together the butter and sugars in your stand mixer or use a rubber spatula to press and mix untill well combined.
- Add your wet ingredients and continue to mix, but do not over mix. Just until the ingredients are incorporated.
- In a separate bowl, combine all the remaining dry ingredients and carefully whisk together.
- Pre-heat oven to 350 degrees.
- Prepare your cookie sheets with parchment paper.
- Next, combine the wet and dry ingredients by slowly folding the two together. Do not overmix.
- At this point, you can place your dough in a plastic ziplock bag (air removed) in the fridge for a minimum of 20 mins to chill (though totally not necessary for this recipe) or for long fermentation, for up to 3 days.
- While the dough is chilling or simply set aside and the oven is coming to temperature, pour enough turbinado sugar in a bowl.
- Take a cookie dough (smaller ice cream) scooper and scoop dough into the palm of your hand, forming a ball. About the size of a medium to small meatball.
- Then roll the ball into the turbinado sugar, until the dough is fully covered lightly in raw sugar.
- Place your dough balls, evenly spaced onto your baking sheet and place in the oven for 10-12 mins. The outside should be firm with a little bounce in the middle.
- Remove baking sheet when time is up and place immediately onto a wired cooling rack.
The dough will be stiff and color may vary depending on the type of molasses and other ingredients used.
Can be place in the fridge to chill for at least 20 mins, but is not necessary to achieve the chewy center or crunchy exterior.
Transfer cookies immediately to a cooling rack, after removing from the oven.
May be stored in an airtight container for up to 3-5 days.
Store raw dough in a freezer safe bag or freezer-safe container for up to 3 months.
Can also be baked, cooled, and then stored in the freezer for up to 3 months.
- Whip some powdered sugar, vanilla, and milk to make a cream filling and sandwich two cookies together.
- Not a fan of molasses? No worries, you can make this recipe sans molasses for a lighter taste and color cookie.
- Don’t care for sugar in the raw? That’s ok too! Leave out the rolling the dough ball in the sugar and enjoy the tang of a plain ginger cookie.
- Add candied ginger pieces for an extra burst of flavor, tanginess, and texture.
PIN IT FOR LATER:
These sourdough ginger molasses holiday cookies are a delightful addition to the holiday senses. They make great hostess gifts and are wonderful for gatherings or cookie recipe swaps.
If you give our recipe a try and love them as much as we do, we sure would appreciate you giving it a positive review and sharing it with your friends.
FIND MORE TASTY HOLIDAY SOURDOUGH RECIPES