Chewy ginger & molasses cookies with extra flavor from sourdough.
Ginger cookies can run the gamut from soft and cakey to hard and crispy. These sourdough gingerbread cookies falls somewhere in between since they are both tender and chewy, with a just a touch of crispiness around the edges. Rolling them in chunky turbinado sugar adds yet another textural element: a satisfying crunch.
Aside from being texturally intricate, these cookies are sure to delight the other senses as well. The classic combination of molasses, ginger, cinnamon, and cloves imparts a warm, cozy spiciness that will fill your home with an enchanting holiday aroma. Plus, the addition of sourdough discard provides a savory balance to their inherent sweetness. They are perfect for dunking, whether paired with a hot, steamy beverage or a tall glass of milk. And don’t forget to leave out a few for dear ol’ Santa, they will surely secure your spot on the nice list (even if you’ve been a little naughty).
For more treats to fill out your holiday gift boxes check out these coconut almond sourdough macaroon cookies, almond butter and oatmeal sourdough cookies, sourdough snack bars, Mexican hot chocolate inspired brownies, and sourdough banana nut bars.
Check out this guide from Ahead of Thyme for tips on assembling a holiday cookie box.
Freezing Sourdough Gingerbread Cookie Dough
If you would like to make the dough ahead of time and then bake it later on, here are some tips:
- Once the dough is made, you will still need to chill it in the refrigerator for at least 30 minutes before shaping.
- Shape dough and roll in sugar, then place the dough balls side-by-side (but not touching) on a sheet pan or baking dish.
- Freeze dough balls on the sheet pan or baking dish until solid, at least an hour.
- Once frozen, transfer dough balls to a ziplock bag or freezer-safe container (it’s fine if they are touching at this point).
- Frozen cookie dough will last for up to 3 months.
- When ready to bake, there is no need to thaw the dough. Just bake as instructed, directly from the freezer, but keep in mind they will take a few extra minutes to bake.
- Bake the whole batch or just one if you need a cookie fix–that’s the beauty of having frozen cookie dough on hand.
Sourdough Gingerbread Cookies
Ingredients
- 169 grams (12 tbsp/1½ sticks) unsalted butter room temperature
- 198 grams (1 cup) granulated sugar
- 148 grams (¾ cup packed) brown sugar
- 168 grams (½ cup) molasses
- 1 large egg
- 62 grams (¼ cup) sourdough discard 100% hydration
- 390 grams (2¾ cups) all-purpose flour
- 9 grams (1½ tsp) baking soda
- 5 grams (2 tsp) ground ginger
- 3 grams (1 tsp) ground cinnamon
- 0.5 grams (¼ tsp) ground cloves
- 3 grams (½ tsp) fine salt
- Turbinado or Demerara sugar (or substitute granulated) for coating
Instructions
- In a large bowl or the bowl of a stand mixer with paddle attachment combine butter, sugar, brown sugar, and molasses. Beat together on medium speed until light and fluffy, about 5-6 minutes. Scrape down side of the bowl once or twice during the process.
- On low speed add egg and beat until combined. Add sourdough starter and beat until combined. Scrape down side of bowl and mix again until evenly combined.
- In a medium bowl mix together flour, baking soda, ginger, cinnamon, cloves, and salt.
- Gradually mix dry ingredient mixture into wet ingredient mixture on low speed. Mix until just combined. Scrape down side of bowl and mix again until evenly combined.
- Cover dough and chill for at least 30 minutes.
- Preheat oven to 350°. Line two large sheet pans with parchment paper.
- Place turbinado, Demerara, or granulated sugar in a shallow bowl. Scoop tablespoon sized balls of dough and roll in sugar. Place on sheet pans about 2-inch apart (I usually fit 12 on a standard sized 13×18-inch half sheet pan).
- Bake for 12-14 minutes or until they are a deep and even golden-brown color with significant cracking on top. Allow to rest on baking sheets for 2-3 minutes then transfer to a wire rack to cool completely.
