Sourdough Discard Gingerbread Cookies

Use your sourdough discard to make these soft sourdough discard gingerbread cookies.  They have a delicious texture that will be a hit with everyone who tries them!

The aroma of gingerbread cookies baking and burst of spices after you bite in is so connected to this time of year for many of us.  It warms the belly and brings a sense of comfort that just tastes like Christmas.  

I recently learned some interesting background about gingerbread after watching a video about its history on the YouTube channel, Townsends (highly recommended if learning about food history interests you!).  The roots of gingerbread go back centuries to the middle ages.  Back then, the version of gingerbread was thought to be much more of a medicinal food.

Ginger is still used today to settle an upset stomach and there is A LOT of ginger in gingerbread cookies.

Either way, the combination of spices, molasses and butter offer such a cozy treat this time of year. It’s a bonus I could make them even a little more ‘healthy’ with sourdough discard 😉.

Why You Will Love This Recipe

Use your sourdough discard – I never throw away any of my sourdough ‘discard’ and you don’t have to either.

Option to long ferment – You can either chill and bake the same day or leave in the refrigerator up to 4 days to break down the grains.

These cookies taste just like regular gingerbread cookies – If you have have a picky eater, they will be non the wiser that it is made with sourdough.

FAQ

Does the cookie have a sour or tangy flavor?

Not to me or my taste tester (husband).  I tested two batches, one baked the same day and one baked 3 days later.  Neither batches had a noticeable tangy flavor to them. It may be that the spices overpower the tanginess that sourdough usually gives things.

Can I just let the dough sit out at room temperature for a day to ferment instead of long fermenting in the refrigerator for 3 days?

I have not tried this but in theory this would work and you could certainly try. If you try please let us know how it turns out! Make sure the dough is chilled before baking.

Tips & Notes

• Depending on how hydrated your sourdough starter is you may need to add more flour.  This recipe is a starting point.
• Mixing the cookie dough can be done by hand but it will just take longer.  I used my Kitchen Aid stand mixer.
• To get the best gingerbread man shape, be sure to chill dough for at least an hour (or longer) before rolling out and cutting.  If the dough is too warm the cookie may spread a bit while baking. 
• If dough feels too wet or sticky add a Tablespoon of flour at a time or put dough ball on a well floured surface to add flour until it is easy to work with.  
• I used a buttercream recipe to decorate the cookies.  I do not recommend using this recipe if you would like the icing to harden.  Use this recipe from King Arthur baking if you would like a good icing recipe.
• If using a zip lock bag to ice, cut a very small hole in the corner.  Icing does take practice.

Ingredients for Sourdough Discard Gingerbread Cookies

Sourdough discard – Fed or unfed discard will work for this recipe.

All-purpose white flour 

Salt

Baking Soda

Ground ginger – The powerful spicy and sweet spice of this cookie.

Cinnamon – The warming note.

Clove

Nutmeg

Black Pepper (optional) – This adds a bit more spiciness that I love.

Butter, softened – Preferably unsalted. Use salted if that is all you have.

Brown Sugar – Light or dark brown sugar will work.

Eggs

Molasses – I used blackstrap molasses which has the most nutrients and gives the cookie a darker color, but any molasses will work.  Some people find blackstrap molasses to be overpowering or bitter which is not that case for me.  I have used both in this recipe and they both work well.

Tools you may need

Measuring cups and spoons

Stand mixer

Wooden mixing spoon

Rubber spatula

Rolling pin

Cookie cutter

Cookie baking sheet 

Parchment paper

Plastic wrap

Piping bag (optional) – Or ziplock bag with a hole cut in the corner.  Icing the cookies is optional as well. 

How To Make Sourdough Discard Gingerbread Cookies

*Note: The photos show the recipe halved.

Blend Ingredients

Whisk together dry ingredients
In a mixing bowl, whisk together the flour, spices, and baking soda.  Set aside.

In a stand mixer with paddle attachment, add softened butter and brown sugar and mix until light and creamy

Add in one egg at a time
Mix together

Add sourdough discard and molasses
Mix together until incorporated, scrape sides as needed.  It is okay if it is not completely smooth. 

Add flour mixture to wet mixture
Add in flour mixture a bit at a time and blend until it all comes together.  

Incorporate more flour if needed.
Either add flour a tablespoon at a time until it is workable with hands (it is okay if it is slightly sticky but not overly so).
Or scoop out to a well floured surface and incorporate flour that way.  This is what I do.  

Chill

Divide in two disks and wrap in plastic wrap.
Chill in refrigerator for at least an hour before baking OR up to 4 days to long ferment. 

Roll out, Cut & Bake

When ready to bake, preheat oven to 350 degrees and prepare baking sheets with parchment paper.  Take out cookies cutter(s). 

Dust work surface well and rolling pin well with flour 
Roll out dough to roughly 1/8-inch thick and cut cookies with cookies cutter of choice and transfer cookies to lined baking sheet.  If cookies have been out long and have really warmed up, chill in the refrigerator for 15 minutes or so before baking.

Bake 7-9 minutes.
Baking time depends on variation of ovens.  My cookies were perfect at 9 minutes.  

Let cool completely if icing.

Store in an airtight container for 4 days up to a week.  

Find more holiday related posts:

How to Make a Cheerful Orange Slice Garland