Sourdough Gingerbread Cookies Recipe

Author: A brown haired girl. Tina Bevk

Sourdough gingerbread cookies are a holiday favorite in our house! There’s nothing better than the warm, spicy aroma filling the kitchen. These cookies are a twist on the classic gingerbread, and if you love traditional gingerbread, you’ll adore sourdough gingerbread cookies!

Decorated sourdough gingerbread cookies on a kitchen towel with some Christmas lights.

Sourdough gingerbread cookies are a perfect treat for the holidays or any time you crave something sweet and spicy. Plus, they bake up beautifully, with a soft yet slightly crisp texture that everyone loves. These cookies are perfect for decorating with the kids, giving as gifts, or just enjoying with a cup of hot cocoa.

If you’re in the mood for more festive cookie recipes, also check out my sourdough sugar cookies and sourdough Christmas chocolate chip cookies!

Decorated sourdough gingerbread cookies on a kitchen towel.

📖Printable Recipe

Decorated sourdough gingerbread cookies on a kitchen towel with some Christmas lights.

Sourdough Gingerbread Cookies

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There's nothing better than the warm, spicy aroma filling the kitchen. These cookies are a twist on the classic gingerbread, and if you love traditional gingerbread, you'll adore sourdough gingerbread cookies!
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Prep Time 30 minutes
Cook Time 8 minutes
Additional Time 1 hour
Servings 24 cookies
Calories 132

Equipment

Ingredients 

  • 350 grams all-purpose flour + more for work surface
  • 180 grams sourdough starter discard
  • 150 grams brown sugar
  • 113 grams butter unsalted, softened
  • 85 grams molasses
  • 8 grams ground cinnamon
  • 6 grams ground ginger
  • 6 grams baking powder
  • 5 grams baking soda
  • 1 egg
  • 3 grams salt
  • 1 grams ground cloves
  • 1 grams ground nutmeg

Instructions

  • Mix the cinnamon, ginger, cloves, nutmeg, baking powder, baking soda, salt, and flour in a medium bowl. Set aside.
  • Whisk the sourdough discard, egg, and molasses together in a small or medium bowl. Set aside.
  • Add softened butter and brown sugar to a stand mixer. Using the paddle attachment, mix on low to medium speed for a couple of minutes until the mixture resembles wet sand.
  • Add the wet ingredients to the butter and sugar mixture. Mix on low until smooth and uniform.
  • Slowly add the flour mixture on low to medium speed until the dough is smooth and uniform.
  • Cover the cookie dough with a tea towel or plastic wrap and refrigerate for at least an hour, or overnight.
  • Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  • Sprinkle flour onto your work surface. Turn out the cookie dough and, if sticky, add more flour (a tablespoon at a time) until workable.
  • Roll out the dough to about 1/4 inch thickness. Use cookie cutters to cut out the cookies.
  • Place cookies on the baking sheet and bake for about 8 minutes, until the bottoms are golden brown. Let them cool on the pan for at least 5 minutes, then decorate and enjoy!

Notes

  • Dough consistency: If your dough feels too dry, add a little water. If it’s too sticky, add more flour (a tablespoon at a time). The right balance makes the dough easy to handle.
  • Chilling the dough: Ensure the dough chills for at least an hour. This makes it easier to roll out and helps the cookies hold their shape.
  • Rolling dough: Roll the dough evenly to avoid parts that are too thick or too thin. Even thickness ensures uniform baking.
  • Flour your tools: Sprinkle flour on your rolling pin and work surface to prevent sticking. This keeps the dough smooth and easy to handle.
  • Cutting shapes: Use sharp cookie cutters for clean edges. This helps the cookies maintain their shapes during baking.
  • Baking time: Keep an eye on the cookies. Bake until the bottoms are just golden brown to avoid overbaking.
  • Cooling: Let the cookies cool on the pan for at least 5 minutes before moving them. This helps them set and prevents breakage.
Tried this recipe?Mention @tinadoessourdough

Nutrition

Serving: 1cookie | Calories: 132kcal | Carbohydrates: 22g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 169mg | Potassium: 85mg | Fiber: 1g | Sugar: 9g | Vitamin A: 129IU | Vitamin C: 0.02mg | Calcium: 35mg | Iron: 1mg

Ingredients

  • Sourdough discard: Adds a tangy flavor and helps reduce waste by using your leftover starter.
  • Large egg: Binds the ingredients together and adds richness to the cookies.
  • Brown sugar: Provides sweetness and a deep, molasses-like flavor.
  • Ground cinnamon: Adds warmth and spice to the cookies.
  • Ground ginger: Gives the cookies their classic gingerbread flavor.
  • Ground cloves: Enhances the spice profile with a hint of earthiness.
  • Ground nutmeg: Adds a subtle, nutty flavor.
  • Baking powder: Helps the cookies rise and become light and fluffy.
  • Baking soda: Works with the baking powder to create the perfect texture.
  • Unsalted butter: Adds richness and helps create a tender crumb.
  • Salt: Enhances the overall flavor.
  • All-purpose flour: Forms the base of the dough, providing structure.
  • Molasses: Adds sweetness and a rich, robust flavor.

See recipe card for quantities.

How to Make Sourdough Gingerbread Cookies

Dry ingredients in a glass bowl.

STEP 1: Mix the cinnamon, ginger, cloves, nutmeg, baking powder, baking soda, salt, and flour in a medium bowl. Set aside.

A dutch whisk mixing together liquid ingredients.

STEP 2: Whisk the sourdough discard, egg, and molasses together in a small or medium bowl. Set aside.

Stand mixer mixing together gingerbread dough.

STEP 3: Add softened butter and brown sugar to a stand mixer. Using the paddle attachment, mix on low to medium speed for a couple of minutes until the mixture resembles wet sand.

Fluffed up gingerbread dough in a bowl of a stand mixer.

STEP 4: Add the wet ingredients to the butter and sugar mixture. Mix on low until smooth and uniform.

The dough for gingerbread cookies in a bowl.

STEP 5: Slowly add the flour mixture on low to medium speed until the dough is smooth and uniform.

STEP 6: Cover the cookie dough with a tea towel or plastic wrap and refrigerate for at least an hour, or overnight.

STEP 7: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

STEP 8: Sprinkle flour onto your work surface. Turn out the cookie dough and, if sticky, add more flour (a tablespoon at a time) until workable.

A rolling pin and gingerbread dough rolled out on the counter.

STEP 9: Roll out the dough to about 1/4 inch thickness. Use cookie cutters to cut out the cookies.

Not decorated gingerbread cookies on a kitchen towel.

STEP 10: Place cookies on the baking sheet and bake for about 8 minutes, until the bottoms are golden brown. Let them cool on the pan for at least 5 minutes, then decorate and enjoy!

Hint: cookies will puff up and expand. So don’t worry too much about the cookies being too thin.

Substitutions & Variations

  • Molasses: You can substitute honey or maple syrup for a different flavor profile.
  • Brown sugar: Swap with white sugar or coconut sugar for a lighter or more caramel-like taste.
  • Spices: Add a pinch of cardamom or allspice for an extra spice kick.
  • Decoration: Use royal icing, chocolate drizzle, or sprinkles to decorate the cookies in festive styles.
  • Shapes: Experiment with different cookie cutters for a variety of fun shapes!

💭Crucial Success Tips

  • Dough consistency: If your dough feels too dry, add a little water. If it’s too sticky, add more flour (a tablespoon at a time). The right balance makes the dough easy to handle.
  • Chilling the dough: Ensure the dough chills for at least an hour. This makes it easier to roll out and helps the cookies hold their shape.
  • Rolling dough: Roll the dough evenly to avoid parts that are too thick or too thin. Even thickness ensures uniform baking.
  • Flour your tools: Sprinkle flour on your rolling pin and work surface to prevent sticking. This keeps the dough smooth and easy to handle.
  • Cutting shapes: Use sharp cookie cutters for clean edges. This helps the cookies maintain their shapes during baking.
  • Baking time: Keep an eye on the cookies. Bake until the bottoms are just golden brown to avoid overbaking.
  • Cooling: Let the cookies cool on the pan for at least 5 minutes before moving them. This helps them set and prevents breakage.

FAQ

Can I use fresh sourdough starter instead of discard?

Yes, you can use fresh starter. Just make sure it’s not too bubbly to avoid altering the dough consistency.

How can I make these cookies dairy-free?

Substitute the butter with coconut oil or a plant-based margarine. The cookies will still be deliciously rich and flavorful.

Can I freeze the dough for later use?

Absolutely! Wrap the dough tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight before rolling out and baking.

More Sourdough Discard Recipes

How To Store Sourdough Gingerbread Cookies

  • At room temperature: Keep in an airtight container for up to 2 days.
  • Refrigerate: Store in a container for up to 5 days.
  • Freeze: Freeze in a single layer, then transfer to a freezer bag for up to 3 months. Reheat in the oven for the best texture.

Author: Tina Bevk

Tina, from the blog “Stretch and Folds,” balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.

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