the gingered whisk
Sourdough Gingerbread Cookies
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"
Gingerbread cookies made with sourdough discard are an easy and delicious holiday cookie!"
- The Gingered Whisk
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Sourdough Starter Discard 100% Hydration
Key Ingredient
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– 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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MEASUREMENTS!
Sourdough Gingerbread Cookie Recipe
Yield
24 Cookies
Prep Time
20 Minutes
cook Time
15 Minutes
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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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