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.

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.

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 for 8-10 minutes, or until the edges are set and the cookies are slightly puffed. They will firm up as they cool.

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.