These are so delicious and the perfect holiday cookie!
Ingredients
• 2 cups all purpose flour
• 2 tsp baking soda
• 2 tsp ground ginger powder
• 1.5 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/8 tsp pumpkin pie spice
• 1/2 tsp sea salt
• 12 Tbsp grass-fed or vegan butter (soft at room temperature)
• 1/2 cup coconut sugar or organic brown sugar
• 1/2 cup pure unrefined cane sugar OR pure maple syrup
• 1 large egg
• 2 tsp vanilla extract
• 1/3 cup molasses (unsulphured)
• 1/2 cup sourdough starter, discard or active
• Pure cane sugar, for rolling cookie dough balls in
Instructions
• First combine all of the dry ingredients: the flour, salt, baking soda, and spices.
• In a separate bowl, combine both sugars and the slightly softened butter. Mix well.
• In another small bowl, whisk the egg. Then add the egg, vanilla, and molasses to the butter-sugar mixture. Beat until thoroughly combined.
• Add the sourdough starter to the wet ingredients and mix well.
• Gradually add the dry ingredients into the wet ingredient bowl. Fold and stir until everything is just incorporated, but do not over mix.
• Chill dough in the refrigerator for at least 2 hours, or up to a couple days. Cover the bowl to prevent the dough from drying out.
• Preheat the oven to 350F.
• Add about half a cup of sugar to small separate bowl.
• Pinch and roll the dough into 1-inch balls, then roll the balls in sugar until they’re lightly but evenly coated.
• Place the cookie dough balls about 3 inches apart (12 per sheet) on a baking sheet lined with parchment paper.
• Bake for approximately 10 to 12 minutes*. Note that they will continue to flatten and crackle on top as they cool. (See notes below)
• Allow the cookies to cool for several minutes on the baking pan, and then transfer them to a wire cooling rack. Sprinkle with sea salt.
• Store leftovers at room temperature in an air-tight container for several days (up to a week), or freeze extras for up to three months.
• **Keep the dough as cold as possible to prevent excess spread of cookies. Meaning, keep it in the refrigerator until you’re ready to roll and bake, and refrigerate (or even freeze) the extra dough between baking batches.
• Recipe adapted from https://homesteadandchill.com/sourdough-ginger-molasses-cookies/
Buon Appetito,
Fresh Foodie Mama ~Sara~
Fresh Foodie Mama 