There’s something so cozy about baking Sourdough Gingerbread Cookies; your kitchen fills with warm spices, and the cookies come out soft, chewy, and full of flavor. The molasses gives them that classic deep gingerbread taste, while the sourdough discard adds a subtle tang that makes them unique.
These cookies are the kind I look forward to all year long. They’re simple enough for everyday baking but feel extra special during the holidays, especially when you roll them in sugar and see those sparkling tops.
These cookies practically belong to the holiday season. I love baking them at Christmas time, wrapping them up for gifts, or setting out a plate when friends stop by. They’re also perfect for holiday cookie exchanges or for pairing with a mug of hot chocolate by the Christmas tree.
That said, I don’t reserve them just for December! They are wonderful anytime the craving for something spiced and cozy hits. I’ve baked them in autumn alongside pumpkin treats, and even in February when I just wanted something warm and comforting.
If you enjoyed these Sourdough Gingerbread Cookies, you might also love my sourdough pumpkin snickerdoodles for another fall-inspired cookie, my sourdough oatmeal cookies for a heartier spiced cookie, or my sourdough chocolate crinkle cookies if you’re in the mood for something rich and fudgy.
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Ingredients
For the dough
- all-purpose flour
- ground ginger
- cinnamon
- cloves
- nutmeg
- baking soda
- kosher salt
- unsalted butter
- light brown sugar
- granulated sugar
- sourdough discard
- molasses
- egg
- vanilla extract
For rolling
- granulated sugar
See recipe card for quantities.
Four-Step Overview
Disclaimer: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
Step 1: Mix the dough: Beat butter, sugars, sourdough discard, molasses, egg, and vanilla, then fold in dry ingredients. Chill.
Step 2: Shape the cookies: Scoop and roll into 2 tablespoon (40g) dough balls in granulated sugar.
Step 3: Bake the cookies: Bake at 350°F for 9-10 minutes until set at the edges.
Step 4: Cool & serve: Cool slightly, then transfer to a wire rack to finish cooling.
Weigh your ingredients! Using a kitchen scale ensures your measurements are accurate, which is key for getting consistent results in baking. It takes the guesswork out of measuring and helps your recipes turn out exactly as intended every time.
Substitutions
- Molasses: If you don’t have molasses, dark brown sugar can be used for a lighter flavor (though it won’t be quite as deep).
- Butter: Swap with margarine if needed, though butter gives the best flavor.
- Egg: A flax egg works if you want an egg-free version.
- Spices: Adjust spices to your liking—add more ginger for a stronger kick or extra cinnamon for warmth.
Variations
- Extra chewy: Chill the dough overnight for a chewier cookie with more developed flavor.
- Glazed gingerbread cookies: Drizzle with a simple vanilla glaze after cooling.
- Chocolate-dipped: Dip half of each cookie in melted dark chocolate for a fancy finish.
- Mini version: Use a small scoop to make bite-sized cookies, perfect for holiday platters.
Equipment
- Mixing bowls
- Whisk
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Kitchen scale
- Cookie scoop
- Baking sheets
- Parchment paper
- Wire cooling rack
Storage
Store cookies in an airtight container at room temperature for up to 4 days.
They also freeze great. Once cooled, place in a freezer bag and freeze for up to 2 months. Thaw at room temperature or warm briefly in the microwave for that fresh-baked softness.
Audrey's Tip
For extra sparkle, mix 1 tablespoon coarse sparkling sugar with the granulated sugar before rolling. If you love more spice, add a pinch of black pepper for a classic gingerbread kick.
Related
Looking for other recipes like this? Try these:
Sourdough Gingerbread Cookies
Equipment
- Mixing bowls
- Whisk
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Kitchen Scale
- Cookie scoop
- Baking sheets
- Parchment Paper
- Wire cooling rack
Ingredients
For the dough:
- 300 g all-purpose flour 2 ½ cups
- 2 teaspoon ground ginger
- 1 ½ teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 170 g unsalted butter softened (¾ cup)
- 115 g light brown sugar packed (½ cup)
- 100 g granulated sugar ½ cup
- 100 g sourdough discard unfed (⅓ cup)
- 113 g molasses ⅓ cup
- 1 large egg room temperature
- 1 teaspoon vanilla extract
For rolling:
- 50 g granulated sugar ¼ cup
Instructions
- Mix the dry ingredients: In a medium bowl, whisk flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
- Make the dough: In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes). Beat in sourdough discard, molasses, egg, and vanilla until smooth. Fold in the dry ingredients until just combined. Cover and chill for at least 1 hour (or up to 24 for thicker cookies).
- Shape & coat: Scoop 2 tablespoon (40g) of dough, roll into balls, then coat generously in granulated sugar.
- Bake: Arrange on a parchment-lined baking sheet, spacing 2 inches apart, and bake at 350°F (175°C) for 9- 10 minutes, until edges are set but centers look slightly soft.
- Cool & enjoy: Let cool on the tray for 5 minutes before transferring to a wire rack.
ERMB says
Family love these cookies, best ginger cookies I’ve ever made!
Make a batch every week….
Audrey says
This made my day! Thank you for sharing 🙂