sourdough ginger snaps

These spicy molasses cookies are the perfect winter treat. Super easy to make, adding sourdough starter gives them that extra tang and depth of flavor.

ingredients

• 220 grams whole heritage flour such as Sonoran White or Spelt- any varietal will work for this recipe

• 2.5 tsp baking soda

• 1.5 tsp ground cinnamon

• 1 tsp ground ginger

• ½ tsp ground cardamom

• ½ cup butter, melted

• 33 grams sourdough starter- this can be mature starter that you would normally discard 

• 1/3 cup dark brown sugar

• ½ cup blackstrap molasses

• ½ tsp pure vanilla extract

• raw sugar for coating

  
  

  INSTRUCTIONS

1.    In a medium bowl, combine flour, baking soda, cinnamon, ginger, and cardamom. Mix well.

2.    In a larger bowl, whisk together melted butter, brown sugar, molasses, vanilla and sourdough starter.

3.    Stir the dry ingredients into the wet ingredients until just combined. Wrap tightly in plastic wrap or container and refrigerate overnight for up to 24 hours.

4.   Preheat oven to 350F.

5.    Pour raw sugar into a bowl for rolling.

6.   Scoop cookie dough by the heaping tablespoon and roll into balls. Roll or press dough in raw sugar. Gently press each dough ball to flatten slightly. Place cookies on a baking sheet lined with parchment paper, leaving at least 1 1/2″ between cookies.

7.   Bake for 8-10 minutes or until the cookies are cracked, puffy, and the edges appear cooked. Cool on a cooling rack.

8.   Once cool store in a sealed container.