Sourdough Gingerbread Cookies
These sourdough gingerbread cookies are easy to make and a festive Christmas treat. They’re perfectly spiced, with a soft, chewy center and crisp edges, and they bake up beautifully every time! This gingerbread cookie dough works perfectly for cookies or gingerbread houses!
Equipment
Ingredients
Dry Ingredients
- 2 ¾ cups (330 g) all-purpose flour see notes
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon nutmeg
- ½ teaspoon fine sea salt
Wet Ingredients
- 8 tablespoons (113 g) unsalted butter room temperature
- 1 cup (200 g) dark brown sugar (packed) or light brown sugar
- 3 tablespoons (45 g) molasses
- 1 large egg
- ¼ cup (50 g) sourdough starter discard
- 1 tablespoon vanilla
Optional
- royal icing
- sprinkles
Instructions
- Mix wet ingredients: In a large mixing bowl, use an electric mixer to cream the butter and brown sugar until light and fluffy, about 2-3 minutes. Add the egg, molasses, and vanilla extract and beat until combined. Pour in the sourdough starter discard and beat until the wet ingredients are incorporated.
- Add dry ingredients: Add the flour, spices, and salt to the wet ingredients and use the electric mixer to incorporate them until just mixed. Use a spatula to scrape the bowl's sides, ensuring all ingredients have been combined. The dough should not be sticky. If it is, sprinkle a little flour over it and mix until it feels smooth and doesn’t stick to your finger when pressed.
- Roll the dough: Divide the dough into 2 pieces. Shape the first piece of dough into a disc and place it between two pieces of waxed paper. Use a rolling pin to roll the dough between the two pieces of waxed paper until it is ¼" thick. (Repeat with the second piece.)
- Chill the dough: Stack the sheets onto a baking sheet and place in the fridge for a minimum of 2 hours, or up to 48 hours.
- Cut out cookie dough: Once you are ready to bake, preheat your oven to 350°F (176°C). Line a baking sheet with a silicone mat or parchment paper. Remove one sheet of dough from the fridge. Peel the bottom piece of waxed paper from the dough to release it. Place the sheet of dough back onto the waxed paper and remove the top piece of waxed paper. Cut out shapes using a cookie cutter and arrange them on the baking sheet. (Gather up scraps, roll between waxed paper and chill before cutting out.)
- Chill the cut-outs: Place the baking sheet in the fridge for 15 minutes to firm up the dough. This will help the cookies hold their shape while baking.
- Bake: Bake the cookies for 9-10 minutes, making sure not to over-bake. Depending on the size of your cookie cutter, you will need to adjust the time. Larger cookies will need a minute or two more, while smaller cookies will need a minute or two less.
- Cool: After removing the cookies from the oven, allow them to cool on the baking sheet for at least 15 minutes. Transfer them to a cooling rack to cool completely before decorating.
Notes
We recommend using a kitchen scale to weigh ingredients in grams for the best and most consistent results. Measuring cups can vary depending on how ingredients are scooped, but a scale ensures accuracy—and your baked goods will thank you for it!
Nutrition
Serving: 1cookieCalories: 109kcalCarbohydrates: 18gProtein: 2gFat: 3g