Sourdough Cookies

foodandwine.com

TeamJas

subheading: Dough:

2 ¼ cups whole-grain spelt flour (such as Bob's Red Mill) (about 9 ¾ounces)

2 cups whole-grain dark rye flour (such as Bob's Red Mill) (about 8 ¼ ounces)

.50 cup whole-grain buckwheat flour (such as Bob's Red Mill) (about 2 ¼ounces)

1 tablespoon ground cinnamon

1 tablespoon ground ginger

2 teaspoons ground cardamom

1.50 teaspoons ground turmeric

1 teaspoon ground white pepper

1 teaspoon ground black pepper

1 teaspoon ground allspice

1 teaspoon baking powder

1 teaspoon baking soda

¾ teaspoon ground cloves

¾ teaspoon ground nutmeg

¾ teaspoon kosher salt

1 cup unsalted butter (8 ounces), at room temperature

1 cup loosely packed unrefined coconut sugar or light brown sugar

¾ cup granulated sugar

2 large eggs, at room temperature

.50 cup unsulfured molasses (such as Grandma's)

⅓ cup mature sourdough starter or sourdough starter discard (about 2 ½ounces), at room temperature

1 teaspoon vanilla extract

subheading: Topping:

⅓ cup granulated sugar

¾ teaspoon ground cinnamon

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