Comments on: Sourdough Molasses Cookies https://thegingeredwhisk.com/sourdough-molasses-cookies/?utm_source=rss&utm_medium=rss&utm_campaign=sourdough-molasses-cookies Kid Friendly Recipes from Around the World Mon, 06 Jan 2025 20:38:30 +0000 hourly 1 https://wordpress.org/?v=6.6.4 By: Jenni https://thegingeredwhisk.com/sourdough-molasses-cookies/#comment-29978 https://thegingeredwhisk.com/?p=16602#comment-29978 In reply to Alida.

You can definitely store the cookie dough in the fridge for a few days! They also freeze well, so do whatever you have time for!

]]> By: Alida https://thegingeredwhisk.com/sourdough-molasses-cookies/#comment-29662 https://thegingeredwhisk.com/?p=16602#comment-29662

Hi! Can I store the dough in the refrigerator so I don’t have to bake them all at once? Or is it better to just bake them and freeze them?

]]> By: Jenni https://thegingeredwhisk.com/sourdough-molasses-cookies/#comment-19521 https://thegingeredwhisk.com/?p=16602#comment-19521 In reply to Maeghan.

Hi Maeghan! Sourdough cookies are generally very soft and cake like because of the yeast! It is hard to achieve a truly chewy sourdough cookie. Using discard that is old and hungry (like a week or two old with hooch on it) helps the texture to be more chewy, and using discard that is fresh (has been fed within the last few days) means a more cake like cookie. Changing the egg and sugar also affect this, as is using a different amount of flour. I understand if you need to use alternate ingredients due to health issues, but I cannot guarantee the results will be the same because of chemical reactions that occur during baking.

]]> By: Maeghan https://thegingeredwhisk.com/sourdough-molasses-cookies/#comment-19502 https://thegingeredwhisk.com/?p=16602#comment-19502 I really like this recipe but mine puffed up like little buns and are very cake-y in texture. I used a chia ‘egg’ and instead of brown sugar I used just 1/2 cup of coconut sugar. I actually used slightly less flour also as 3 cups seemed like a lot but after I wished I’d used the full amount as the batter was a bit sticky. Do you know how I could achieve a more chewy texture? More flour, less baking powder?

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