Servings: 4 dozen 2 inch cookies
Ingredients
- 227 g butter 1 cup
- 100 g cane sugar 1/2 cup
- 110 g brown sugar 1/2 cup
- 1 egg
- 80 g sourdough discard unfed, scant 1/3 cup
- 10 grams baking soda 1 1/2 teaspoons
- 30 ml boiling water 1 ounce
- 230 g all-purpose flour 2 1/3 cups
- 100 g buckwheat flour heaping 3/4 cup
- 100 g soft wheat flour heaping 3/4 cup
- 4 grams cinnamon 2 teaspoons
- 3 grams fine sea salt 1/2 teaspoon
- 2 grams ginger 1 teaspoon
- 2 grams allspice 1 teaspoon
- 1 gram cloves 1 teaspoon
- 1/2 teaspoon Black pepper essential oil
- 2 pinches cardamom, ground
- 15 ml molasses 1/4 ounce
Instructions
- Cream butter, sugar, and brown sugar until light and fluffy.
- Beat in the egg and then gently mix in sourdough starter.
- Mix baking soda with boiling water and add molasses (mixture will fizz).
- In a separate bowl, whisk together all-purpose flour, buckwheat flour, soft wheat flour, spices, salt, pepper, and cardamom.
- Add dry ingredients alternately with the soda-water, molasses mixture to the butter mixture, mixing until combined.
- Chill dough for at least an hour (or overnight).
- Let the dough sit out to warm until it's pliable enough to roll.
- Preheat your conventional oven to 375°F (190°C) or a convection oven to 350°F (175°C).
- Roll out the dough to 1/4 inch thickness and cut into desired shapes.
- Place the cookies on a baking sheet and bake in the preheated convection oven for about 10 minutes in a convection or 14 minutes in conventional or until golden brown.
- Let cool on a wire rack before consuming or decorating.
Notes
- Sticky Dough: The dough will be fairly sticky. Dust with more AP flour if it does not seem to come together to make a brick of dough for chilling; after chilling the dough should be easier to manage, but will require more flour to roll.
- Sourdough Flavor: The sourdough discard adds depth of flavor and subtle tanginess to the cookies. Chilling the dough overnight will further ferment and add more sourdough flavor to your dough.
- Sourdough Substitute: If you do not have discard, substitute equal amounts of flour and water.
- Re-Soften Dough Time: If the dough is thoroughly chilled overnight, it might take 1-2 hours for it to soften enough for rolling so be sure to plan accordingly.
- Cookie Softness: Adjust the baking time according to your oven and desired cookie texture.
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