Sourdough Discard Gingerbread Cookies — “All I Want for Christmas Is You… and a Cookie!”
It’s Beginning to Smell a Lot Like Gingerbread
The holidays have officially crumbed early in my kitchen, and yes, I’ve got the Mariah Carey playlist on loop. At the same time, the sweet aroma of sourdough discard gingerbread cookies fills the air.
These little guys come out spiced just right, soft in the middle, and just begging for a second (or third) bite. Because let’s be honest, is it even holiday baking if you don’t sneak one before they’re fully cooled?
Taste, Texture & a Dash of Whimsy
Imagine cozy cinnamon, warm ginger, and a whisper of molasses, all wrapped up in a chewy bite that gives you that warm-fuzzy glow from the inside out.
The edges may get a light golden kiss, but the centers stay soft and tender. Thanks to the sourdough discard, there’s a subtle tang that balances the sweetness perfectly, a little twist to your classic gingerbread that’s totally worth the extra love.
They’re not meant to be overly crisp; these cookies are intentionally on the softer side, with a texture that feels like the cookie equivalent of a cozy sweater. Perfect for gifting, nibbling, or sandwiching with a bit of buttercream if you’re feeling fancy! They’re also a wonderful baking project to share with kids, cut, bake, and decorate while the kitchen smells like pure holiday joy.
Why Use Sourdough Discard?
Besides reducing food waste (yay for zero-waste baking!), using discard gives the dough a deeper, slightly nutty flavor and a tender crumb you won’t get from regular gingerbread dough.
It’s also a great way to keep your starter active without tossing anything away. If you’ve been following along with my Sourdough Series, you already know the magic of that tangy jar of love, and how even a spoonful of discard can transform your bakes.
So don’t discard the discard! It’s time to turn that humble jar in the fridge into a tray of edible holiday cheer. And if your starter has a name (mine’s Betty), she’ll be proud to know she’s now part of the Christmas cookie tradition.
Tools You’ll Need
You don’t need a North Pole workshop, just a few basics:
- Mixing bowls & a sturdy spatula
- Rolling pin
- Gingerbread men & Christmas tree cookie cutters
- Baking sheets lined with parchment paper
- Icing bag or squeeze bottle for decorating
Optional but festive: a sprinkle of coarse sugar “snow” or edible glitter, because even cookies deserve to sparkle during Mariah season.
Step by Step Photo Directions
Fun Variations
- Chocolate Gingerbread: Swap 2 tablespoons of flour for cocoa powder for a rich, deeper flavor.
- Lemon-Glazed: Drizzle with a simple lemon icing for a bright contrast.
- Spicy Twist: Add a pinch of black pepper or cayenne for grown-up warmth.
- Kid-Friendly Fun: Let little hands decorate with sprinkles, sugar pearls, or candy buttons.
Serving & Storage Tips
These cookies taste best the day they’re baked, but they keep beautifully for several days in an airtight container at room temperature. For a crisper finish, let them air dry for a few hours before storing.
They also freeze well (either baked or unbaked), just thaw at room temperature and refresh in a warm oven for 2–3 minutes before serving. Pair them with a cup of hot cocoa, spiced tea, or your favorite latte and let the carols play in the background. Instant holiday magic!
So gather your flour, bring in your discard, crank the Mariah (or whatever your holiday jam is), and get ready to make some cookies that are soft, sweet, and full of sourdough love. Because this year, the only thing better than one gingerbread man… is a whole tray of them.
Sourdough Gingerbread Cookies (Discard)
Ingredients
For Gingerbread Cookies
- 100 g sourdough discard unfed
- 115 g unsalted butter softened
- 100 g brown sugar
- 60 g molasses
- 1 large egg
- 1 tsp vanilla extract
- 300 g all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp ginger powder
- 1 tsp cinnamon
- ¼ tsp clove powder
- ¼ tsp nutmeg
For Royal Icing
- 120 g powdered sugar (1 cup)
- 1 Tbsp meringue powder or 1 egg white
- 1-2 tbsp water
- drop of vanilla or lemon juice optional
Instructions
For Gingerbread Cookies
- Cream butter and sugar until light and fluffy.
- Beat in molasses, egg, vanilla, and discard until smooth.
- In another bowl, whisk flour, baking soda, salt, and spices.
- Add dry ingredients to wet and mix until just combined.
- Wrap dough and chill at least 1 hour.
- Preheat oven to 350 °F (175 °C).
- Roll dough to ¼ inch (6 mm) thick on a floured surface.
- Cut into desired shapes and transfer to parchment-lined sheets.
- Bake 9–11 minutes, until edges are set and centers soft.
- Cool on rack completely before decorating.
For Royal Icing
- Whisk together powdered sugar and meringue powder.
- Add water gradually until thick but pipeable.
- Add flavoring if desired.
- Pipe with a small tip or plastic bag.
- Let dry 2–3 hours until completely set.
Notes
• Chill the dough at least 1 hour (or overnight) for best shape and flavor.
• Use dark molasses for a deeper flavor, or light for a milder, kid-friendly cookie.
• Dough can be made up to 3 days ahead and stored in the fridge, tightly wrapped.
• Baked cookies freeze beautifully up to 2 months — thaw at room temperature before decorating.
• Once iced, let cookies dry completely before stacking or packaging.
Nutrition
You may also like:
Irresistible Fruitcake Cookies
Spiced Shortbread Cookies
Leave a Reply