Name: Sourdough Gingerbread Cookies with a Cozy Twist
Prep time: 45 min
Cook time: 11 min
Total time: 1 h
Cuisine: american
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup brown sugar, packed; 1/4 cup molasses; 1/4 cup sourdough starter or discard (100% hydration); 1 large egg; 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons ground ginger; 1 teaspoon cinnamon; 1/4 teaspoon cloves; optional 2 tablespoons granulated sugar for rolling; vegan substitute: coconut oil or plant-based butter; vegan egg substitute: 1 tbsp ground flaxseed + 3 tbsp water

Description

These sourdough gingerbread cookies combine warm spices, tangy sourdough, and soft chewy texture for a cozy holiday treat. Made with molasses, ginger, cinnamon, and your active starter or discard, they deliver a balanced sweetness and subtle tang that keeps them tender for days. This versatile recipe offers vegan and discard-friendly options, clear steps for mixing, chilling, shaping, and baking, plus storage tips. Perfect for sharing with loved ones, these cookies bring nostalgic gingerbread charm with a modern sourdough twist.

Ingredients

Scale

1/2 cup unsalted butter, softened

1/2 cup brown sugar, packed

1/4 cup molasses

1/4 cup sourdough starter or discard (100% hydration)

1 large egg

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground ginger

1 teaspoon cinnamon

1/4 teaspoon cloves

optional 2 tablespoons granulated sugar for rolling

vegan substitute: coconut oil or plant-based butter

vegan egg substitute: 1 tbsp ground flaxseed + 3 tbsp water

Instructions

1. Cream butter and brown sugar until light and fluffy

2. Beat in molasses and sourdough starter until well combined

3. Add egg or flax egg and mix until smooth

4. Whisk flour, baking soda, salt, ginger, cinnamon, and cloves in a separate bowl

5. Fold dry ingredients into wet mixture until just combined

6. Cover dough and chill for at least 30 minutes

7. Preheat oven to 350°F (175°C) and line baking sheets with parchment

8. Roll dough into balls or roll out to 1/4 inch for cutouts

9. Place cookies 2 inches apart and roll balls in granulated sugar if desired

10. Bake for 9–11 minutes until edges are set and centers look slightly soft

11. Cool on sheet for 2–3 minutes then transfer to a rack

12. Store cooled cookies in an airtight container for up to one week

Prep Time: 45 minutes
Cook Time: 11 minutes
Category: dessert
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 cookie

Keywords: sourdough gingerbread cookies, sourdough ginger cookies, sourdough molasses cookies, vegan sourdough cookies, sourdough discard ginger cookies, gingerbread sourdough, holiday cookies, gingerbread cookies