Sourdough Gingerbread Cookies

Just in time for holiday baking, these Sourdough Gingerbread Cookies are a nostalgic, holiday favorite. Follow along to create delectable gingerbread men and unforgettable Christmas season flavors that blend sourdough depth with ginger spice warmth.

Course Sourdough

Cuisine American

Keyword gingerbread cookies, sourdough cookies, sourdough gingerbread cookies

Prep Time 15

Cook Time 10

Additional Time 1

Total Time 1 25

Servings cookies

Calories 233kcal

Author Lisa Bass

Ingredients

1/2 cup unsalted butter softened (114 grams)
1 cup brown sugar 200 grams
1/2 cup molasses 140 grams
1 large egg
1/2 cup sourdough starter discard (142 grams)
1 teaspoon vanilla 5 grams
3 cups all-purpose flour 420 grams
1 teaspoon salt 5 grams
1 1/2 teaspoons baking soda
2 teaspoons cinnamon
1 tablespoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon all spice

Royal icing (optional)

4 cups powdered sugar
6 tablespoons room temperature water
3 tablespoons meringue powder

Instructions

In a large bowl, or a stand mixer with a paddle attachment, beat the butter, brown sugar and blackstrap molasses on medium speed until creamy.
Add in the egg, sourdough starter and vanilla on medium speed until incorporated.
In a separate bowl, whisk together the dry ingredients: flour, salt, baking soda, cinnamon, ginger, cloves and allspice.
Add the flour mixture to the wet ingredients, and beat on low speed until combined.
Cut the dough in half and form two discs.
Wrap them in plastic wrap and place into the fridge for at least one hour, or up to three days for long fermentation.
When you're ready to bake the cookies, set one disc of chilled dough out to come closer to room temperature.
Preheat the oven to 350° and line two large baking sheets with parchment paper.
Roll your disc out to 1/4” thickness on a lightly floured surface.
Cut into desired shapes and place cookies 1 inch apart on prepared baking sheets. Repeat with the other disc.
Bake for 10 minutes. Cookies will look slightly underdone and edges will be golden but not dark. For crispier cookies, bake a little longer.
Allow the cookies to cool completely before decorating, approximately 30 minutes.
Prepare royal icing per instructions below.
Decorate as desired!

Royal Icing

Add powdered sugar, water, and meringue powder to the bowl of a stand mixer.
Using your wire whisk attachment, beat the ingredients at high speed for approximately 2 minutes.
If your icing is too thin, continue beating until thickened, or alternatively you can add more powdered sugar.
Once applied to the cookie, royal icing typically dries within a couple hours.

Notes

You can use sourdough starter discard or your fed, active starter.
Get a head start, as these cookies have a long chill period time compared to other discard recipes.
Chilling the dough is important, but when you're ready to get to work, let your dough sit on the counter for a few minutes before rolling out.
You shouldn't have a sticky dough, but a smooth and manageable one. Increase flour minimally, if necessary
If the royal icing isn't thickening up enough or holding its peaks, add more powdered sugar. Store in the fridge, airtight, and warm to room temperature before using.

Nutrition