Soft sourdough molasses Cookies recipe

Soft and chewy sourdough molasses cookies are delicious. My family loves these tasty molasses cookies. And they use your leaven.

These cookies are perfect for the lunch box and goodies after school. They hold well and are not too cluttered.

I've been searching for molasses cookies for months. My mom and grandma made molasses cookies when I was a kid.

I have my grandmother's recipe book. but I could NOT find her molasses cookie recipe.

I invited Mom over. We sorted through all the bits and pieces of paper recipes Grandma had taped into her cookbook. Many had faded and dissolved, so it was not easy.

sourdough molasses cookies on a platesoft texture, crinkly and full of good chewing.

Finally we found the recipe. Mom gave me tips on how they are made to perfection.

We baked and ate molasses cakes and remembered all the good stuff … and then I got my sourdough starter out.

More delicious Sourdough Discard recipes:

Using sourdough starter boxes is a fun challenge. If you prefer to bake with your boxes rather than throw away. Here are a few more of our discard recipes.

Looking for more sourdough recipes? See our entire section on sourdough recipes.

Sourdeough Molasses Cookie Recipe:

sourdough cookies with molassesA well-fed starter can add a lot of puff to your cookies.

I love grandma big soft molasses cookies Betty Crocker recipe. but I also enjoy the difference sourdough starter in the dough makes.

I'm a sourdough -. I always have sourdough starts by sitting around feeding and growing. It is a wonderful addition to these cookies.

sourdough Ginger molasses cookiesSour ginger molasses cookies made with a weaker starter. Delicious and not so puffy.

So of course in it went.

Sourdeough Molasses Cookies Ingredients:

Discarded sourdough disposal certainly improves the structure of these cookies in my opinion. And only adds a little more intense flavor.

Ingredients for molasses cookiesIngredients for molasses cookies


Cookies depicted in this recipe submit cam from two different batches. The only difference in the recipe is sourdough starter.

You control the result of your cookie's appearance, texture and to some extent the flavor with the starter.

TIP: Recently fed starter, you add a milder flavor and puffiness to your cookies.

An old gray, unloved starter starting with searching flour in your refrigerator will make a deeper flavored cookie that is also less cakey. Do what you like.

You recognize a starving (weak) starter at his gray hooch sitting on top. And the lack of bubbles in it. Poor thing.

Stir it up to a good sour starter and feed it. Using it in this recipe before feeding it will definitely put some seaweed in your cookie.

The same goes for our sourdough peanut butter cookies. The starter makes a difference every time.

Adding sourdough starter to this recipe makes cool molasses cookies that are also quite soft. The starter helps to breathe the cookie if it has been recently fed.

Sourdough molasses cookies from aboveA strong starter will make a puffy cookie.

I also added baking soda. So now we have a crinkly soft chewy molasses cookie. If you prefer a LESS puffed cookie and have a freshly fed starter, remove the baking soda.

If you want to use some sourdough boxes, try this recipe.


raw molasses cookies on the ground.The right fats bake these cookie dough balls in whatever texture you prefer.

Let's get it right out there on the table. Cookies are not health foods. OKAY. Moves right along.

I never use shortening. It's a little too much hardening of the arteries for me. So I exchanged the abbreviation in Grandma's recipe for either butter or coconut oil in this recipe.

Use what you like. A true healthy oil like avocado oil or other oil will destroy the cookie structure. Just can't do it.

TIP: DO NOT melt the fats. softening means room temperature. NOT liquid. Or your cookies will be flat and crispy.

Shortening is always an option for you if you have it around. I'll put a note in the printable recipe card for you.

soft sourdough molasses cookie pin imageThese sourdough molasses cakes are soft, chewy and full of delicious spice. Our recipe is easy to follow and creates a tasty plate of goodies that lasts well for days. #molassescookies #ginger # sugar dough #soft # let # chewy

Visual review:

Add brown sugar, eggs, butter and molassesBlackstrap Molasse is just right for these cookies.

Here are all the steps to mix and form these great sourdough disposal cookies. Also, watch the video for a complete recipe demonstration.

Our printable recipe card is at the bottom of the record for you. Good baking!

TIP: Prepare your baking sheet with parchment paper or place silicone mats on the layers to prevent sticking. If you have no fat on the baking sheet.

Cool cookies on wire racks and server.

molasses cookies with sourdoughA wonderfully soft molasses spice cake.

Storage of these cookies:

These cookies stay fresh for several days in your airtight cookie jar. They must be covered, otherwise they will dry out.

You can store them in a plastic bag in your refrigerator for longer fresh storage. (up to a week) Just keep the air away from them.


Short term:

  • Stack the completely cooled cookies with parchment between cookies to prevent them from sticking together.
  • Place the stacks in an airtight freezer container.
  • Label with the name of the recipe and the date
  • Store in freezer for up to one month.

Longer freezing:

Wrap the stacks of cookies in plastic wrap tightly, then take the bag or box in freezer bags or containers. Or vacuum wrapping cookies. They last up to two months.

Defrost by setting the counter at room temperature for faster defrosting. Or put them in the fridge for longer defrosting.

Your printable recipe card:

Sourdeough Molasses Cookie Recipe

Preparation time: 15 minutes

Preparation time: 15 minutes

Total time: 30 minutes

Delicious molasses cookies full of flavor. These ever-popular cookies are so easy to make. Your family will love them!


  • 1/2 cup sourdough starter (recently fed)
  • 1 cup brown sugar
  • 1/4 cup softened butter
  • 1/4 cup molasses
  • 1 egg
  • 2 cups altogether
  • 1 tsp. baking soda
  • 2 teaspoons baking powder
  • 1 tsp. pumpkin pie spice
  • 1 tsp. Cinnamon
  • 1/2 tsp. ginger
  • 1/4 tsp. painted carnations
  • 1/4 tsp. salt
  • Additional Ingredient: 3 tablespoons sugar for rolling cookies


  1. Preheat oven to 325 degrees
  2. In a medium bowl Sift the dry ingredients together. Set aside.
  3. In a large bowl, add sour dough, brown sugar, butter, eggs and molasses (I use an electric mixer)
  4. Shape the dough with rounded tablespoon balls into an inch.
  5. Deep peaks in sugar
  6. On non-greasy cookie sheets, place balls, sugar side up about 2 inches apart.
  7. Bake 13 to 16 minutes, or until cookies are set and looking dry.
  8. Immediately remove from oven and place cookies on refrigerator.



  • Use 1/4 cup shortening (easiest to use the elongated shortening blocks) instead of butter or coconut oil.
  • Use your recently-fed starter or when very hungry. Play with this idea. Your cookies change quite a bit in texture depending on the condition and vibrancy of your starter.
  • This cookie has a lot of spice. We LOVE them. If you prefer a milder cookie, remove the cloves and reduce the ginger by half.

Nutritional information



Serving size

1 cookie Amount per portion Calories 119Total fat 3 g Saturated fat 1 gTrans fat 0 g unsaturated fat 1 g Cholesterol 13 mg Sodium 143 mg Carbohydrates 23 g Fiber 1 g Sugar 12 g Protein 2g

Grandma's cookie recipe is from this Betty Crocker recipe

0 Compartir