Brown Butter Molasses Cookies (With Sourdough)

INGREDIENTS

• 1.5 sticks butter

• 1/2 cup white sugar

• 1/2 cup brown sugar

• 1/2 cup molasses

• 1 egg

• 1/2 cup sourdough discard

• 4 teaspoons baking soda

• 1/2 teaspoon ground cloves

• 1/2 teaspoon fresh ginger

• 1 teaspoon ground cinnamon

• 1/2 teaspoon salt

• 1 teaspoon of vanillia

• 2 + 1/4 cups flour

• Extra sugar to roll the dough balls in

INSTRUCTIONS

• Melt the butter in a saucepan over a medium-high flame, stirring occasionally. After the butter is melted, keep cooking and it will begin to form bubbles and foam. Notice the bubbles start to turn brown and crust forms at the bottom. At this time, remove from heat. Let it cool 30 minutes before using.

• Cream together the cooled browned butter and sugars for 2 minutes.

• Add egg, molasses, vanilla, and sourdough discard. Mix well and beat until the wet dough appears fluffy.

• In a separate bowl, combine the baking soda, ground cloves, ground ginger, cinnamon, salt, and flour. Whisk together so there are no clumps. Add to the wet ingredients slowly. Make sure you don’t overmix.

• Roll remaining dough into 1/4 cup balls and chill for an hour. 

• Preheat oven to 350 and prepare one or more 13×18 inch baking sheets.

• Roll balls in sugar and bake at 350° F for 9-10 minutes or until barely cracked on top. Do not overbake.

SOURDOUGH

• Makes the cookies more chewy and gewey.

• Makes the cookies taste more buttery!

• Ferments the flour making the cookies easier to digest

• Provides some prebiotics to the cookies

WHAT KIND OF SOURDOUGH STARTER SHOULD I USE?

For this recipe you are going to use DISCARD. 

DISCARD is unfed, flat and runny starter. It will have no bubbles in it, and in texture it will resemble heavy whipping cream. 

This recipe won't work very well with active starter, since that will thicken the cookie dough too much. 

REMEMBER:

TOO MUCH FLOUR = A PUFFY COOKIE.

JUST BARELY ENOUGH FLOUR = A CHEWY COOKIE

NOT ENOUGH FLOUR = FLAT COOKIE 

Happy Baking,

Gracey Cakes