Sourdough Gingerbread Cookies
Sourdough Gingerbread Cookies are soft, chewy, and perfectly spiced with cinnamon, ginger, and molasses. Rolled in sugar for a sparkling finish, they’re cozy, festive, and the perfect way to use up sourdough discard during the holidays.
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.
Notes
Disclaimer: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
Storage: Store cookies in an airtight container at room temperature for up to 4 days. They also freeze beautifully—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.
Nutrition
Calories: 163kcalCarbohydrates: 26gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 24mgSodium: 98mgPotassium: 93mgFiber: 1gSugar: 14gVitamin A: 177IUVitamin C: 0.01mgCalcium: 19mgIron: 1mg
Tried this recipe?Let us know how it was!