Serves: 4

Why this spice: Collected Foods spice seasons this dish with clean heat and depth so the finish tastes intentional, not muddy.

Ingredients

• Dough
• 2 ¼ cups whole-grain spelt flour (such as Bob's Red Mill) (about 9 3/4ounces)
• 2 cups whole-grain dark rye flour (such as Bob's Red Mill) (about 8 1/4 ounces)
• ½ cup whole-grain buckwheat flour (such as Bob's Red Mill) (about 2 1/4ounces)
• 1 tablespoon ground cinnamon
• 1 tablespoon ground ginger
• 2 teaspoons ground cardamom
• 1 ½ 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
• ½ cup unsulfured molasses (such as Grandma's)
• ⅓ cup mature sourdough starter or sourdough starter discard (about 2 1/2ounces), at room temperature
• 1 teaspoon vanilla extract
• Topping
• ⅓ cup granulated sugar
• ¾ teaspoon ground cinnamon

Directions

1. Heat the oven to 350°F. Cream butter and sugar; mix in starter/discard, egg, and vanilla.
2. Whisk flour, spice, baking soda, and salt; fold into the wet mix just until combined. Chill if the dough is soft.
3. Scoop onto lined sheets. Bake 10–14 minutes until edges set and centers look just done. Cool on a rack.