google.com, pub-9835322174736248, DIRECT, f08c47fec0942fa0 google.com, pub-9835322174736248, DIRECT, f08c47fec0942fa0 google.com, pub-9835322174736248, DIRECT, f08c47fec0942fa0 GINGERBREAD SOURDOUGH COOKIES
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GINGERBREAD SOURDOUGH COOKIES

Updated: Dec 3

These Gingerbread sourdough cookies are a delightful and creative way to utilize your sourdough discard, transforming what might otherwise be wasted into a delicious treat. The unique combination of the tangy flavor from the sourdough starter and the warm spices typically found in gingerbread such as ginger, cinnamon, and nutmeg creates a rich, complex taste that is both comforting and satisfying.








gingerbread sourdough cookies

By incorporating your sourdough discard into the cookie dough, not only do you reduce food waste, but you also add a subtle depth of flavor that enhances the overall cookie experience. The result is a batch of cookies that are not only chewy and soft on the inside but also have a slight crispness on the edges, making them perfect for any occasion, whether it's a holiday gathering or a cozy afternoon snack. These cookies can be enjoyed

plain or decorated with icing and sprinkles, allowing for personal creativity in presentation. Additionally, they can be stored for several days, making them an ideal treat to share with friends and family or to keep on hand for when the craving strikes.


gingerbread sourdough cookies



INGREDIENTS


3/4 cup unsalted butter, room temp

1 cup granulated sugar

1 large egg

2 3/4 cups all-purpose flour

100g sourdough discard

2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon



DIRECTIONS


  1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Set aside.

  2. In your kitchen aid or with an electric mixer, mix together butter, sugar, and molasses until fluffy about 2-3 minutes. Add egg and sourdough discard and mix well.

  3. In a medium size bowl, combine flour, baking soda, salt, cinnamon, and ginger.

  4. Add dry ingredients to wet ingredients and mix until well combined. 5. Cover dough and place in fridge for at least 1 hour.

  5. Use a cookie dough scoop or form into 1 inch balls. Place on baking sheet 2 inches apart to allow room for the cookies to spread.

  6. Bake for 8 minutes. Remove from oven let cool for 5 minutes before transferring to wire rack for cooling.




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