If you’ve got a jar of sourdough discard hanging out in the back of your fridge, these chewy molasses spice cookies are the perfect way to use it.
They’re soft, thick, and full of cozy spices like ginger and cinnamon—with a rich tang from the discard that makes them totally addictive.
These cookies are like your favorite holiday ginger cookies but with a little extra depth thanks to the sourdough.
I make them year-round.
What You’ll Need
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar (plus extra for rolling)
- 1/2 cup dark brown sugar, packed
- 1/4 cup unsulphured molasses
- 1/2 cup sourdough discard (unfed)
- 1 large egg
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
Why I Love This Recipe
I started baking these when I was looking for something cozy to make with extra sourdough discard during the colder months. The first bite reminded me of an old-school bakery cookie—chewy, spicy, rich—and I was hooked. Now it’s one of those recipes I make on repeat because it checks all the boxes: easy, reliable, and full of flavor.
- Perfect way to use up sourdough discard
- Cozy fall and winter flavor
- Chewy texture with crisp sugar-dusted edges
- One bowl, no chill time needed
- Freezer-friendly and easy to double
Servings & Time
Servings: 20–24 cookies
Prep Time: 15 minutes
Bake Time: 10–12 minutes
Total Time: About 30 minutes
Macros (per cookie – makes 22)
- Calories: 135
- Protein: 1.5g
- Carbs: 20g
- Fat: 6g
- Sugar: 12g
- Fiber: 0.5g
Why This Recipe Works (Quick Science)
Molasses adds moisture and chew to the cookies, while the acid in the sourdough discard reacts slightly with the baking soda for a soft, fluffy interior. The mix of white and brown sugar gives both structure and a hint of caramel flavor. Spices like ginger and cloves deepen during baking for that warm, bakery-style aroma.
Common Mistakes
- Using active starter instead of discard: You want unfed discard for the right flavor and texture.
- Overbaking: Cookies should look soft in the center when you pull them—don’t wait for the edges to brown too much.
- Skipping the sugar roll: That extra layer adds texture and sparkle—don’t skip it!
- Melting the butter: Softened, not melted. Melted butter leads to flat cookies.
What to Serve With
- Hot coffee or chai tea
- A scoop of vanilla ice cream
- Crumbled over yogurt
- Glass of cold milk
Tools You’ll Need
- Large mixing bowl
- Electric hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Cookie sheet
- Parchment paper
- Cookie scoop (optional but helpful)
Substitutions and Variations
- Swap butter with vegan butter for dairy-free
- Use light brown sugar instead of dark for milder flavor
- Add chopped candied ginger for extra zing
- Add orange zest for a citrus twist
Make Ahead Tips
You can scoop the dough and freeze it. Just place frozen balls on a baking sheet and bake straight from the freezer—add 1–2 minutes to the baking time.
How to Make Sourdough Molasses Spice Cookies
Step 1: Cream the Butter and Sugars
In a large bowl, add 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed dark brown sugar. Use a hand mixer to beat until light and fluffy, about 2–3 minutes.
Step 2: Add Molasses, Egg, and Sourdough Discard
To the creamed mixture, add 1/4 cup molasses, 1 large egg, and 1/2 cup sourdough discard. Beat until well combined and smooth.
Step 3: Mix Dry Ingredients Separately
In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1 tsp ground ginger, 1/4 tsp ground cloves, and 1/4 tsp nutmeg.
Step 4: Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, mixing just until a thick, sticky dough forms.
Step 5: Roll in Sugar
Scoop the dough into tablespoon-sized balls and roll in a small bowl of granulated sugar. Place on a parchment-lined baking sheet.
Step 6: Bake
Bake at 350°F (175°C) for 10–12 minutes, until cookies are set around the edges and soft in the center.
Step 7: Cool and Serve
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Leftovers & Storage
Store cookies in an airtight container at room temp for up to 5 days. For longer storage, freeze baked cookies or unbaked dough balls for up to 3 months.
FAQ
Can I use fed starter instead of discard?
You can, but the flavor won’t be quite as tangy. Discard works best.
Do I need to chill the dough?
Nope! These are ready to scoop and bake right away.
Can I make them gluten-free?
Yes, try a 1:1 gluten-free baking flour blend.
Why are my cookies flat?
Check that your butter wasn’t too warm or melted, and that your baking soda is fresh.
Wrap-Up
These sourdough molasses spice cookies are a cozy treat with bold flavor and that perfect chewy texture. They’re easy to whip up and even easier to love. If you try them, I’d love to hear how they turned out—drop a comment with your thoughts or any questions!
