Sourdough Discard Molasses Cookie Recipe with Fresh Milled Flour

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I love finding creative ways to use up my sourdough discard, especially during the holiday season. This whole grain molasses cookie recipe is the perfect solution!

The tangy flavor of the sourdough pairs beautifully with the rich molasses and cozy spices. You’ll have soft, chewy cookies that are sure to become a new family favorite and might even score you some points at a cookie exchange.

Baking desserts with sourdough and whole grains just makes me feel better about eating sweets knowing we are at least getting some good digestion and beneficial vitamins.

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Tools You’ll Need to Make Molasses Cookies

• Stand Mixer or Hand Mixer
• Spatula
• Mixing Bowl
• Measuring Cups
• Measuring Spoons
• Grain Mill
• Baking Mats
• Baking Tray
• Cooling Racks

Ingredients for Molasses Cookies:

• 3 Cups (575g) Soft Wheat Berries (or bagged whole wheat)
• 1 Cup Unsalted Butter, Softened
• 1.5 Cups (260g) Brown Sugar
• 2 Eggs
• 1/2 Cup Molasses
• 1/2 tsp Vanilla Extract
• 1/2 Cup (130g) Sourdough Discard
• 1/2 tsp Salt
• 2 tsp Baking Soda
• 2 tsp Baking Powder
• 2 tsp Cinnamon
• 2 tsp Ginger
• 1/2 tsp Cloves
• 1/4 Cup Sugar, reserved for rolling dough balls

Instructions:

1. In a large bowl, cream together the softened butter and brown sugar using a hand mixer or stand mixer for 2-3 minutes, or until light and fluffy
2. Add the molasses, eggs, discard, and vanilla to the butter mixture and mix until well combined
3. Mill wheat berries into mixing bowl
4. Add salt, baking soda, baking powder, salt, and spices to mixing bowl and mix until dough is formed
5. Cover and refrigerate dough for 1-2 hours
6. When ready to bake, preheat oven to 350 degrees
7. Shape dough into smooth balls, about 1 in size, and roll in sugar
8. Place dough balls about 2-3 inches apart on the prepared baking sheets
9. Bake 10-13 minutes, or until tops of cookies are cracked and look set, don’t overbake
10. Remove from oven and let rest on the pan for a couple minutes, then move to cooling rack
11. Store cooled cookies in airtight container for 5-7 days

Notes:

• Store dough in fridge between batches, while baking
• You can use this recipe with all-purpose or gluten free flour, but you may need to adjust the amount of flour you use
• You can freeze the dough balls and remove as needed for cooking, adding a couple minutes to the baking time
• Store baked cookies in the freezer for 2-3 months
• Makes about 36 cookies

Let’s Make Some Sourdough Whole Wheat Molasses Cookie Magic

In a large bowl, add softened butter and brown sugar.

Cream together the softened butter and brown sugar using a hand mixer or stand mixer for 2-3 minutes, or until light and fluffy.

Add the molasses, eggs, discard, and vanilla to the butter mixture.

Mix until well combined. It will look a little grainy, don’t worry.

Mill wheat berries into mixing bowl.

Add salt, baking soda, baking powder, salt, and spices to mixing bowl.

Mix until dough is formed. Cover and refrigerate dough for 1-2 hours. Chilling the dough helps the flour to hydrate fully and to prevent too much spreading.

When ready to bake, preheat oven to 350 degrees. Shape dough into smooth balls, about 1 in size.

Roll dough balls in 1/4 cup reserved sugar.

Place dough balls about 2-3 inches apart on the prepared baking sheets.

Bake 10-13 minutes, or until tops of cookies are cracked and look set, don’t overbake.

Remove from oven and let rest on the pan for a couple minutes, then move to cooling rack. Store cooled cookies in airtight container for 5-7 days.

Enjoy these delightfully chewy, spiced sourdough discard molasses cookies this holiday season! The perfect snack for gatherings, cookie exchanges, or an afternoon treat with a cup of tea.

Let us know if you try our sourdough molasses cookie recipe, or if you have any other fun ways to use your sourdough discard in cookies. Try our Sourdough Chocolate Chip Cookies or Snickerdoodles for other fun cookie recipes.

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