Sourdough Ginger Cookies

The warmth of ginger’s spice paired with sourdough is a winning combo! These crunchy, chewy, not-too-sweet cookies bring a contented smile to those lucky enough to try them.

INGREDIENTS


235 g Hollis

2.5 tsp baking soda

3/4 tsp salt

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground cardamom

1/2 cup melted butter

35 g sourdough starter discard

or from the frig

1/3 cup dark brown sugar

1/2 cup blackstrap molasses

1/2 tsp vanilla extract

raw sugar for coating

METHOD

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

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

3. Stir the dry ingredients into the wet ingredients until just combined. Form dough into two 1” diameter logs; dough will be fairly soft. Wrap in wax paper and foil. Freeze for 24 hours.

4. Preheat oven to 350.

5. Pour raw sugar into a bowl for rolling.

6. Cut dough into 1/2” thick coins.

7. Roll dough coins through sugar and place on a parchment-lined baking sheet.

8. Bake for up to 8 minutes until puffy and cracks have appeared. Cookies will appear underdone.

9. Keep extra dough in the freezer for up to 3 months. Slice and bake when the mood strikes!