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Sourdough Discard Molasses Cookies

HeiHei29er's picture

Sourdough Discard Molasses Cookies

I wanted to make some more discard cookies and this time chose to try something different.  It's fall and approaching the holidays.  Molasses cookies seemed like a good candidate.  Did a quick search and decided to use this recipe from Cooking Classy as the base for my discard recipe.  Happy to say that I'm really happy with how these turned out!

Dry Ingredients
100g whole rye flour
230g all purpose flour
8g ground ginger
5g ground cinnamon
3g ground cardamom
5.5g baking soda
1/2 tsp sea salt

Wet Ingredients
100g white sourdough discard at 100% hydration
170g unsalted butter (softened at room temp)
150g light brown sugar
120g blackstrap molasses
2 tsp vanilla extract
1 large egg yolk

1)  Approximately 1-2 hours before mixing dough, combine sourdough discard with 25g of the whole rye flour.  Cover and let sit on counter at room temp.
2)  Combine remaining dry ingredients and whisk together to mix.
2)  Mix butter and brown sugar until creamed and fluffy. (I used a stand mixer with paddle attachment)
3)  Add remaining wet ingredients and discard from Step 1 to butter/sugar fluff.  Mix until well combined and smooth.
4)  Slowly add dry ingredients from Step 2 while stirring.  Continue stirring until no dry flour showing and ingredients evenly mixed.  Dough may be a little sticky from the rye.
5)  Cover and refrigerate for at least 1 hour (I went overnight).  This hydrates the rye and hardens the butter.
6)  Preheat oven to 350 deg with rack in the middle position
7)  Form the dough into balls approximately the size of a golf ball.  Roll in your palm to smooth the surface and make a round ball.
8)  Roll the dough ball in sugar (I used a mix of coarse and table sugar)
9)  Place balls on a parchment lined baking sheet about 2" apart.
10) Bake at 350 deg for 12-14 minutes.  (May need less time if balls are smaller.  Cookie should appear slightly under baked in the center.)
11) Let cool on the baking sheet for 5 minutes before moving to a cooling rack


Benito's picture

Boy Troy, do those ever look inviting.  I love the use of whole grain in your cookies.  These make me want to make some starter discard, my partner loves molasses so he’d love these for sure.  Thanks for sharing.


HeiHei29er's picture

Thanks Benny!  This is definitely a recipe that lends itself to discard. I tried a couple before they went in the freezer (taking them to an event in a few weeks).  The whole grain and the discard evened out the sweetness.  Conversely, I didn’t really pick up any sour notes either.  The discard helped keep the centers moist and soft while making a “crunchy” crust.  

And if you’re partner is a molasses fan, win-win!  😁

If you do decide to try it, the dough may seem wetter than normal after mixing.  Give it the time in the refrigerator for the butter to cook and the rye to hydrate before adding more flour.  You can always add flour if it still needs it after cooling.

pmccool's picture

I’ve always liked cookies in the molasses crinkle / ginger cookie spectrum.  These look like a tasty variant, what with the rye flour and sourdough discard flavors added to the mix. 


HeiHei29er's picture

Thanks Paul.  I haven’t really used molasses before but know that it’s sometimes used with rye breads.  I was hoping the whole rye would play nice in the recipe and pretty happy with it!  They’re in the freezer now but will be rolling through lower MI in a few weeks.  😉

Mike Avery's picture
Mike Avery

I just made these and they were fantastic!  In order to make them more colorful for a holiday event, I rolled them in sprinkles (or "jimmies").

It was all the more delightful because I normally don't have much success with cookies!