Sourdough Gingerbread Cookies

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

Cook Time 8

Additional Time 1

Total Time 1 38

Servings 24 cookies

Calories 132

Equipment

1 baking mat

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 ¼ 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.

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