Spiced Pecan Sourdough Cookies
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These delicious spiced pecan sourdough cookies are perfect for all occasions! Fill up the cookie jar with something a little different this week and watch as these become your new favorites!
Crunchy pecans, a hint of cinnamon and ginger and all the chocolate chips you can fit in the bowl! These spiced pecan sourdough cookies are extra special.
If you love sourdough cookie recipes then make sure you check out these sourdough chocolate crinkle cookies, sourdough peanut butter cookies and sourdough gingerbread cookies.
Why You'll Love This Recipe!
Better Than Chocolate Chip - Ok I'm going to go on record and say these are better than sourdough chocolate chip cookies!
Fermented Cookies - These sweet and spiced sourdough cookies can be fermented in the fridge for up to 24 hours before baking, meaning that all of the flour in this recipe is fermented (you can read more about different kinds of sourdough discard recipes here).
Freezer Friendly - The dough freezes really well! Pop a bag of cookie dough balls in the freezer so you can bake fresh spiced pecan sourdough cookies whenever a craving hits!
How To Make Spiced Pecan Sourdough Cookies
This spiced pecan sourdough cookies recipe has been taken from my popular sourdough skillet cookie recipe. It's super easy to make and bake. They are just a little bit fancy so make the perfect gift too!
Let's make spiced pecan sourdough cookies!
Place the dry ingredients (all purpose flour, baking soda, corn starch, salt, chocolate chips, pecans and spices) into a large mixing bowl and combine. Set this aside.
Now in a separate bowl, combine the sourdough discard or sourdough starter, melted butter, brown sugar, white sugar, egg + egg yolk and vanilla extract. Stir together until they resemble runny caramel.
Now pour the wet ingredients into the dry ingredients and stir to form the cookie dough.
Cover the bowl and place the dough in the fridge for at least 2 hours, but up to 24 hours. You want the dough to be nice and firm once it's refrigerated.
When you are ready to bake the sourdough cookies, preheat the oven to 175C (350F) and cover 2 large cookie sheets with parchment paper.
Scoop out balls of cookie dough using a cookie scoop (my cookie dough balls weigh around 30g each). Place the cookie dough balls onto your parchment lined cookie sheets and gently press each ball down using the bottom of a measuring cup.
Bake the sourdough cookies for around 15 minutes at 175C or 350F. I like to remove the sourdough cookies from the oven when the middle is still a bit soft and gooey, but the edges are crispy and golden.
Allow the sourdough cookies to cool on the tray for 10 minutes before carefully removing to a wire rack to finish cooling.
How To Store + Freeze
You can keep these cookies fresh for about 3 or 4 days in an airtight container (although they don't last long in my house). I find they stay freshest in a glass jar. Avoid storing them in a plastic container.
These can be frozen too. I freeze baked cookies on a cookie tray and then pop into a ziploc bag. That way I can take out a couple to pop into lunchboxes when I need them. They defrost well.
You can also freeze the cookie dough and bake cookies as you want them. I freeze the dough into balls and then place into a ziploc bag so I can grab out a handful as I want them. Pop the frozen balls onto a baking tray and let them soften a little before baking as per normal.
Spiced Pecan Sourdough Cookies
Ingredients
- 350 g All Purpose Flour
- 8 g Baking Soda
- 6 g Corn Starch
- 2 g Salt
- 200 g Chocolate Chips
- 100 g Pecans Chopped
- ½ tablespoon Ginger Ground
- ½ tablespoon Cinnamon Ground
- ½ tbsp All Spice
- 100 g Sourdough Starter or Sourdough Discard
- 180 g Salted Butter Melted
- 160 g Brown Sugar
- 100 g White Sugar
- 1 Egg
- 1 Egg Yolk
- 5 g Vanilla Extract
Instructions
- Place the dry ingredients (all purpose flour, baking soda corn starch, salt, chocolate chips, pecans and spices) into a large mixing bowl and combine. Set this aside.
- Now in a separate bowl, combine the sourdough discard or sourdough starter, melted butter, brown sugar, white sugar, egg + egg yolk and vanilla extract. Stir together until they resemble runny caramel.
- Now pour the wet ingredients into the dry ingredients and stir to form the cookie dough.
- Cover the bowl and place the dough in the fridge for at least 2 hours, but up to 24 hours.
- When you are ready to bake the sourdough cookies, preheat the oven to 175C (350F) and cover 2 large cookie sheets with parchment paper.
- Scoop out balls of cookie dough using a cookie scoop (my cookie dough balls weigh around 30g each). Place the cookie dough balls onto your parchment lined cookie sheets and gently press each ball down using the bottom of a measuring cup.
- Bake the sourdough cookies for around 15 minutes at 175C or 350F. I like to remove the sourdough cookies from the oven when the middle is still a bit soft and gooey, but the edges are crispy and golden.
- Allow the sourdough cookies to cool on the tray for 10 minutes before carefully removing to a wire rack to finish cooling.
Notes
Nutrition
