the gingered whisk

Sourdough Gingerbread Cookies

"Gingerbread cookies made with sourdough discard are an easy and delicious holiday cookie!"

- The Gingered Whisk

Sourdough Starter Discard 100% Hydration

Key Ingredient

– all purpose flour – ground ginger – baking soda – ground cinnamon – salt – allspice – ground cloves – ground cardamom – brown sugar – sourdough discard, 100% hydration – unsalted butter, room temperature – molasses – egg – vanilla extract

Ingredients

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Sourdough Gingerbread Cookie Recipe

Yield

24 Cookies

Prep Time

20 Minutes

cook Time

15 Minutes

1. In a large mixing bowl, whisk together the flour, ground ginger, baking soda, cinnamon, salt, allspice, cloves, and cardamom.

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2. In the bowl of an electric mixer, beat the combine the brown sugar and butter until soft and fluffy, about 3 minutes.

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3. Add in the discard, molasses, egg, and vanilla extract and beat until combined well.

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4. Add in the flour mixture and mix until just combined. Do not overmix. The dough should be smooth and pliable.

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5. Divide the dough into two equal portions and form each portion into a disc.

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6. Wrap each disc in plastic wrap and place in the fridge to chill for at least 4 hours, or overnight.

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7. When ready to bake, place the dough on the counter to warm and preheat the oven to 325 F. Line a rimmed baking sheet with silicone baking mats or pachment paper.

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8. Use a silicone rolling mat with a tiny sprinkle of flour to roll out one disc at a time until it is a bout 1/4" thick.

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9. Use cookie cutters to cut out desired shapes. Place the cookies 1" apart on the prepared baking pans.

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10. Bake for 10-15 minutes, depending on the size of your cookies. The cookies should just barely look done and not be too browned on the edges.

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11. Transfer to a wire cooling rack to cool completely before decorating.

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Visit The Gingered Whisk for more notes and tips on making the BEST Sourdough Gingerbread Cookie!

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Enjoy!

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