Description
Soft, chewy, and warmly spiced, these sourdough gingerbread cookies are perfect for using up discard and filling your home with holiday cheer.
Ingredients
1/2 cup sourdough discard (unfed)
1/2 cup unsalted butter, softened
1/2 cup dark brown sugar
1/4 cup molasses (unsulphured)
1 large egg
1 3/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/8 tsp nutmeg
Optional: orange zest or pinch of black pepper for depth
Instructions
1. In a large bowl, cream the butter and brown sugar until light and fluffy.
2. Mix in the molasses, egg, and sourdough discard until smooth.
3. In a separate bowl, whisk together flour, baking soda, salt, and spices.
4. Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms.
5. Cover and chill the dough for at least 1 hour.
6. Preheat oven to 350°F (175°C) and line baking sheets with parchment.
7. Roll dough to 1/4-inch thickness on a floured surface and cut into shapes.
8. Place cookies 1 inch apart and bake for 8–10 minutes, until edges are set.
9. Cool on the pan for 5 minutes, then transfer to a wire rack.
10. Decorate as desired once cooled.
Notes
Unfed discard straight from the fridge works well here.
Chilling helps the dough hold its shape and improves flavor.
Cookies can be frozen before or after baking.
For a crispier texture, bake 1–2 minutes longer.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 8g
- Sodium: 105mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
Keywords: sourdough gingerbread cookies, discard gingerbread cookies, holiday cookies with sourdough