Ingredients & Substitutions

• Flour – I used all-purpose flour for this recipe. If you’re not using a kitchen scale, make sure to fluff the flour first, then scoop it into your measuring cup. These cookies are meant to bake up flatter and chewy, and adding too much flour will make them thicker and cakier instead.
• Baking Soda - Gives just enough lift to these cookies. Be sure to check the expiration date and replace your leaveners every 6 months, otherwise the cookies won’t rise properly. 
• Sugars- I used a combination of dark brown sugar and white sugar for these cookies for a richer flavor, however, you substitute with light brown sugar. 
• Molasses- This recipe uses unsulphured or dark molasses, not blackstrap molasses. The molasses gives the cookies their deep color, adds that warm, old-school flavor, and keeps the centers soft and chewy.
• Warm Spices- A mix of ground ginger, cinnamon, cloves, and nutmeg creates that cozy, winter-baking flavor.
• Sourdough Discard: For sweeter recipes like this, I prefer using fresh sourdough starter discard that’s no more than two days old. You can use an active starter as well. Whether you’re using discard or an active sourdough starter, keep the weight the same in grams.
• Butter: Unsalted butter gives these cookies a tender, rich texture. Make sure it’s at room temperature so it creams easily with the sugar.
• Egg: One large egg binds the dough and helps the cookies hold their shape.
• Vanilla Extract: Adds a touch of warm sweetness that complements the spices.