Ingredients
- 340 g all purpose flour
- 1/4 teaspoon nutmeg
- 2 teaspoons cinnamon
- 2 teaspoon ground ginger
- 3/4 tsp baking soda
- 1 tsp salt
- 200 g unsalted butter, room temperature
- 150 g cane sugar
- 120 g molasses
- 1 egg + 1 egg yolk
- 14 g vanilla extract
- 100 g sourdough starter (active, hydrated)
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
- In a stand mixer fitted with the paddle attachment or with a hand mixer, beat the softened butter, cane sugar, and molasses together until combined.
- Scrape down the bowl and add the egg, egg yolk, vanilla extract, and sourdough starter.
- Mix well until light and fluffy.
- In a separate bowl sift together the flour, baking soda, spices and salt.
- Add the dry ingredients to the wet ingredients and fold together with a spatula until combined.
- Cover the bowl with plastic wrap or reusable beeswax wrap and refrigerate the dough for 12 hours overnight.*
- Using a cookie scoop, scoop the dough out into about 1-inch balls, then drop them 2 inches apart on the prepared cookie sheet. (For big cookies you can roll the dough into 50 gram balls)
- Bake at 350°F for 12-15 minutes until the cookies are set on the edges
- Allow to cool completely on the pan.
- Decorate the cookies with icing or powdered sugar or leave them plain.*
