Gingerbread sourdough discard cookies have the delicious combination of sourdough along with the ingredients from the classic cookies, resulting in a chewy texture with a slight crisp on the edges, making each bite wonderfully satisfying. These sourdough cookies are packed full of warm spices that are perfect for the holiday season! And let's not forget, baking cookies is the easiest way to get some help from little ones!
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Should gingerbread cookies be soft or crunchy?
It really depends on personal preference! Soft gingerbread cookies tend to be chewy and moist, which most people love. Crunchy gingerbread cookies, on the other hand, have a satisfying snap and can be great for dunking into raw milk. This recipe will even give you a nice balance between the two textures, which we prefer!
Why are my gingerbread cookies cracking?
There are a few reasons why gingerbread cookies will crack. Keep in mind that some cracking is normal, but here are a few tips to help you "crack" that case:
- If you've added too much flour, the dough can become dry which will cause cracking.
- Over mixing the dough too much can develop the gluten, leading to a tougher cookie that cracks when baking.
- As hard as it is to be patient, if the dough isn’t chilled enough before rolling out, it can expand too much in the oven, causing it to crack.
- The cookies can rise too quickly and crack, if your oven is too hot.
- If the cookies are overbaked, they can become too dry and will crack as they cool.
Equipment for Sourdough Ginger Molasses Cookies
baking sheet/cookie sheet
stand mixer with a paddle attachment or hand mixer
large bowl
cooling rack
rolling pin
cookie cutters (such as gingerbread men and christmas trees)
Ingredients for the Gingerbread Recipe
- Dry Ingredients:
- 3 cups all-purpose flour (445g)
- 1 ½ teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 teaspoon salt
- Wet Ingredients:
- ½ cup unsalted butter, softened (113g)
- 1 cup brown sugar, packed (256g)
- ½ cup sourdough discard (or active starter)
- ½ cup molasses (or blackstrap molasses) (175g)
- 1 large egg
- 1 teaspoon vanilla
Try these delicious cookies with this icing recipe: Best Royal Icing Recipe Without Meringue Powder
Looking for a delicious sourdough sugar cookie recipe for this holiday season? Try this one! Perfect Soft Sourdough Discard Sugar Cookie Recipe
Instructions for Gingerbread Cookie Recipe
- Prepare the Dough:
- In a medium bowl, combine flour, baking soda, spices, and salt.
In a large mixing bowl, cream together the softened butter, and brown sugar until light and fluffy.
Add the sourdough active starter or discard starter, molasses, vanilla, and egg. Mix until combined.
Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Chill the Dough:
- Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour if doing the discard recipe and using an unfed sourdough starter. You can choose to use an active sourdough starter. For best results, chill overnight for a long ferment which will not only deliver more health benefits but a deeper flavor.
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll and Cut:
- On a lightly floured surface, roll out one disc of dough to about ¼ inch thick. Using cookie cutter to cut dough into desired shapes.
Place cookies on the baking tray, spacing them about 1 inch apart.
Bake:
Bake for 8-10 minutes, or until the edges are set and the cookies are slightly puffed. They will firm up as they cool.
Cool and Decorate:
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Decorate with icing or enjoy as is!
Try these delicious cookies with this icing recipe: Best Royal Icing Recipe Without Meringue Powder
Looking for a delicious sourdough sugar cookie recipe for this holiday season? Try this one! Perfect Soft Sourdough Discard Sugar Cookie Recipe
- Store cookies in an airtight container for up to a week. They can also be frozen for longer storage.
Happy baking!
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes. Active sourdough starter works just as well in this gingerbread cookie recipe. Using active starter may give the cookies a slightly lighter texture, but the flavor will remain warm and spiced
Do these sourdough gingerbread cookies taste sour?
No. The molasses, brown sugar, and spices balance the sourdough discard so the cookies taste rich and warmly spiced, not tangy.
How do I keep gingerbread cookies soft and chewy?
For soft and chewy cookies, avoid overbaking. The cookies should look just set in the center and slightly soft when removed from the oven. They will continue to firm up as they cool.
Can I chill the dough before baking?
Yes. Chilling the dough for 30 to 60 minutes makes it easier to handle and can help prevent spreading, especially if your kitchen is warm.
Can these cookies be made ahead of time?
Yes. You can bake the cookies a day or two in advance. Once cooled, store them in an airtight container to maintain their soft texture.
Can I freeze sourdough gingerbread cookie dough?
Absolutely. Scoop the dough into balls, freeze until solid, then store in a freezer-safe container. Bake straight from frozen, adding 1 to 2 minutes to the baking time.
What is the best way to store gingerbread cookies?
Store baked cookies in an airtight container at room temperature for up to 5 days. Adding a slice of bread to the container can help keep them soft.
Can these cookies be decorated with icing?
Yes. These cookies hold their shape well and pair beautifully with homemade royal icing for decorating, making them perfect for holiday baking and gifting.
Tried this recipe?
I would love to see it! Tag me on Instagram @idiesfarm and #idiesfarm so I can share your beautiful creation!
Soft and Chewy Sourdough Discard Gingerbread Cookies
Equipment
- baking sheet/cookie sheet
- stand mixer with a paddle attachment or hand mixer
- Large bowl
- cooling rack
- Rolling Pin
- cookie cutters (such as gingerbread men and christmas trees)
Ingredients
Dry Ingredients:
- 3 cups all-purpose flour 445g
- 1 ½ teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter softened (113g)
- 1 cup brown sugar packed (256g)
- ½ cup sourdough discard or active starter
- ½ cup molasses or blackstrap molasses (175g)
- 1 large egg
- 1 teaspoon vanilla
Instructions
Prepare the Dough:
- In a medium bowl, combine flour, baking soda, spices, and salt.
- In a large mixing bowl, cream together the softened butter, and brown sugar until light and fluffy.
- Add the sourdough active starter or discard starter, molasses, vanilla, and egg. Mix until combined.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
Chill the Dough:
- Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour if doing the discard recipe and using an unfed sourdough starter. You can choose to use an active sourdough starter. For best results, chill overnight for a long ferment which will not only deliver more health benefits but a deeper flavor.
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Roll and Cut:
- On a lightly floured surface, roll out one disc of dough to about ¼ inch thick. Using cookie cutter to cut dough into desired shapes.
- Place cookies on the baking tray, spacing them about 1 inch apart.
Bake:
- Bake for 8-10 minutes, or until the edges are set and the cookies are slightly puffed. They will firm up as they cool.
Cool and Decorate:
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Decorate with icing or enjoy as is!
- Store cookies in an airtight container for up to a week. They can also be frozen for longer storage.
Try these delicious cookies with this icing recipe: Best Royal Icing Recipe Without Meringue Powder.
- Happy baking!
- Looking for a delicious sourdough sugar cookie recipe for this holiday season? Try this one! Perfect Soft Sourdough Discard Sugar Cookie Recipe
Welcome!
Hi! I’m Stephanie, also known as Idie. Follow me as I tap into the methods of the past and learn how to make my world a little smaller.
Suzanne Stockton Juen says
I have never heard of such a thing as sourdough Christmas cookies. So interesting! And Maddie looks like a true baker. Way to go Maddie!
I heard how well you are doing on your site. I'm so proud of you Stephanie, and super excited for you! - "crack that case" Big smile here 🙂
Stephanie says
HAHAHAHA! Thank you, Suzie! I will have to send you some cookies!