A classic holiday favorite, these Sourdough Gingerbread Cookies are ideal for cookie cutters and a delicious way to use the sourdough starter you have stored in the refrigerator.
Gingerbread treats—cookies, syrup, or anything spiced—are part of the season. These sourdough gingerbread cookies offer warm spices that are a welcome contrast to all the chocolate around the holidays.
This recipe uses your sourdough starter discard. If you didn’t realize you can bake with discard, you’re in for a treat—sourdough discard adds depth and a subtle tang while preventing waste.
Ingredients You’ll Need
- All-purpose flour – unbleached.
- Spices – cinnamon, ground ginger, cloves, nutmeg, and a pinch of salt.
- Baking powder – used for lift in this recipe.
- Butter – unsalted, at room temperature for easy creaming.
- Brown sugar – adds sweetness and enhances the molasses flavor.
- Molasses – classic for gingerbread flavor.
- Egg – binds the dough.
- Sourdough starter discard (inactive) – straight from the refrigerator; it doesn’t need to be recently fed.
What is Sourdough Discard?
Sourdough discard is the portion of your starter you remove when feeding. It’s the jarred starter that’s been refrigerated and not recently refreshed with flour and water. Discard works very well in baked goods, adding texture and a mild tang without affecting sweetness.
Let’s Make Sourdough Gingerbread Cookies
1. In a medium bowl, whisk together the flour, cinnamon, ginger, baking powder, salt, cloves, and nutmeg. Set aside.
2. In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), cream the butter and brown sugar on medium speed for about 2 minutes until light and fluffy.
3. Add the egg, molasses, and sourdough discard to the creamed mixture and beat for about 1 minute until combined.
4. Gradually add the dry ingredients to the wet ingredients and mix on low until the dough comes together into a ball.
5. Shape the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour or up to overnight. Chilling firms the dough and makes it easier to roll.
6. Preheat the oven to 350°F (175°C). Lightly flour your work surface and roll the dough to about 1/4 inch thick. Use cookie cutters to cut shapes and place them on a parchment-lined baking sheet.
7. Bake for 8–12 minutes depending on thickness. Thinner cookies need less time—watch closely to avoid overbrowning. Cool completely on a wire rack, then decorate with royal icing or sprinkles as desired.
Do These Cookies Taste Sour?
No. The inactive sourdough discard adds a subtle tang and helps with texture, but these cookies are not sour. If you prefer a stronger tang, let the dough rest longer in the refrigerator to ferment overnight before baking.
Tips and Tricks
- If you prefer not to roll and cut, shape the chilled dough into a log, wrap it, refrigerate, then slice rounds and bake.
- Watch baking time carefully—thin cookies bake quickly and can burn.
- Store cooled, decorated cookies in an airtight container for up to 4 days.
- Decorate with royal icing or sprinkles. These cookies also pair well with a simple glaze or piped icing.
Questions About Sourdough Gingerbread Cookies
Yes. Active starter will make a softer cookie with slightly more rise but won’t change the overall gingerbread flavor.
Yes. Freeze the dough (shaped into a log and wrapped) for up to 3 months. Baked cookies can be frozen in an airtight bag for up to 3 months—don’t freeze decorated cookies, decorate after thawing.
Yes. Refrigerate the dough up to 24 hours or freeze wrapped for up to 3 months. Thaw in the refrigerator before rolling and cutting.
No. You can cream the butter and sugar and mix the dough with a hand mixer or by hand in a large bowl.
This dough is a bit soft for structures; you’d likely need a stiffer dough with more flour for gingerbread houses.
More Sourdough Cookies
- Sourdough Pumpkin Cookies
- Oatmeal Raisin Sourdough Cookies
- Sourdough Peanut Butter Cookies
- Brown Butter Sourdough Chocolate Chip Cookies
- Sourdough Sugar Cookies
- Sourdough Snickerdoodles
- Decadent Sourdough Blondies
Did you make this recipe and love it?
If so, leave a 5-star review and comment below. Share your creation on Instagram or Facebook and tag @LynnsWayofLife or use #lynnswayoflife to show your cookies off!
Recipe
Sourdough Gingerbread Cookies
A classic holiday cookie that works beautifully with cookie cutters and a great way to use sourdough starter discard.
Equipment
- Stand mixer (or hand mixer)
- Measuring cups and spoons
- Rolling pin
- Parchment paper
- Baking sheet
- Wire cooling rack
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp cinnamon
- 2 tsp ground ginger
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1 cup unsalted butter (room temperature)
- 3/4 cup brown sugar
- 1 egg
- 1/3 cup molasses
- 1/2 cup sourdough starter (inactive)
Instructions
- Combine flour, cinnamon, ginger, baking powder, salt, cloves, and nutmeg in a bowl. Mix and set aside.
- Cream butter and brown sugar on medium speed for about 2 minutes until light and fluffy.
- Add the egg, molasses, and sourdough discard; mix for 1 minute to combine.
- Slowly add the dry ingredients and mix on low until the dough forms a ball.
- Shape into a disc, wrap, and refrigerate at least 1 hour or overnight.
- Preheat oven to 350°F (175°C). Roll chilled dough to about 1/4 inch thick on a lightly floured surface.
- Cut with cookie cutters and place on a parchment-lined baking sheet. Bake 8–12 minutes depending on thickness.
- Cool on a wire rack and decorate with royal icing or sprinkles.
Notes
- Thinner cookies bake faster—watch them closely.
- Store cooled, decorated cookies in an airtight container for up to 4 days.
- Yield depends on cutter size; this batch made about 36 standard cookies.