These chewy cookies are packed with warm spices like cinnamon, ginger, and cloves, paired with the tangy sourdough twist we all love.
Soft sourdough gingerbread cookies are a festive treat that bring the magic of the holiday season to life.
Whether you’re using sourdough discard or an active starter, this recipe is easy, fun, and perfect for Christmas baking.
If you’ve got a sourdough starter hanging around, this is one of my favorite ways to put it to good use.
Plus, it’s a great way to enjoy classic cookies with a modern twist!
Ruby Ann and I created this gingerbread recipe after years of experimenting with sourdough in our cozy cottage kitchen.
We’ve baked these cookies countless times, refining the balance of tangy sourdough and warm spices.
It’s become a cherished tradition, and we’re so excited to share this tried-and-true recipe with you!
Why You Will Love This Recipe
- Amazing flavor: Tangy sourdough meets rich molasses and warm spices for a unique holiday treat.
- Versatile fun: Use cookie cutters to create festive shapes like gingerbread men, stars, or even sourdough gingerbread crinkle cookies.
- Flexible process: Chill the dough overnight for deeper flavors, or bake the same day for quicker results.
- Family-friendly: Rolling and decorating these cookies is so much fun and a perfect way to spend time together.
- Simple ingredients: You likely already have everything you need, including unsalted butter, powdered sugar, and your sourdough starter discard.
Why This Gingerbread Cookie Recipe Stands Out
The Christmas season is the perfect time to bake something special.
This gingerbread cookie recipe has become a holiday favorite.
These cookies blend classic spices with the tanginess of sourdough for a flavor that’s truly unique.
Whether you’re baking for a cozy family gathering or festive treats for friends, this recipe fits every occasion.
Plus, the same-day or long ferment options let you adjust to your schedule without any hassle.
Tips for Making Soft Sourdough Gingerbread Cookies
- Chill the dough overnight for enhanced flavor and easier rolling.
- Rotate the baking sheet halfway through baking for even results.
- Use a lightly floured surface to prevent the dough from sticking while rolling.
- Bake for 9 minutes for soft cookies or closer to 12 minutes for a firmer texture.
- Decorate once cookies are completely cooled to avoid melting icing.
FAQ on Soft Sourdough Gingerbread Cookies
How do I make my cookies soft and chewy?
To keep cookies soft, don’t overbake them. Remove them from the oven when the edges are set but the centers look soft.
Can I freeze the cookie dough?
Yes, you can freeze the dough for up to three months. Wrap it tightly in plastic wrap and thaw it in the fridge before rolling.
What type of molasses should I use?
Use unsulfured molasses for this recipe. It provides a milder, sweeter flavor compared to blackstrap molasses.
Why does my dough feel sticky?
If the dough feels sticky, it may need more chilling time. Refrigerating it helps firm up the butter and makes it easier to handle.
Can I use cookie cutters with this dough?
Yes, this dough is perfect for cookie cutters. Roll it out evenly and chill the cut shapes before baking to keep their design intact.
Tools You May Need
- Large mixing bowl
- Stand mixer with paddle attachment
- Rolling pin
- Parchment paper or silicone baking mat
- Cookie cutters
- Cookie sheet
- Cooling rack
Ingredients You Will Need to Make Soft Sourdough Gingerbread Cookies
- All-purpose flour: Gives structure and holds the cookies together.
- Baking soda: Helps create soft and fluffy cookies.
- Dark Or Light brown sugar: Adds moisture and a rich sweetness.
- Unsulfured molasses: Provides the deep, classic gingerbread flavor.
- Sourdough starter or discard: Adds tanginess and soft texture.
- Ground ginger, cinnamon, allspice, and cloves: The essential spices for the best gingerbread.
- Egg and vanilla extract: Bind the dough and enhance the flavor.
- Softened unsalted or salted butter: Ensures the dough stays tender.
How To Make Soft Sourdough Gingerbread Cookies
Step 1: Mix the Dry Ingredients
In a large mixing bowl, measure out the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Whisk the ingredients thoroughly to ensure the spices are evenly distributed throughout the flour. Set this bowl aside for later use. Mixing the dry ingredients first prevents clumps of spices in your dough.
Tip: Sift the dry ingredients for an extra light and even mixture.
Step 2: Cream the Butter and Sugars
In the bowl of a stand mixer fitted with the paddle attachment, add the softened butter. Beat the butter on medium speed for about one minute until it becomes light and fluffy. This step incorporates air into the butter, which helps create a soft cookie texture. Slowly add the brown sugar to the butter while mixing. Continue to beat until the mixture is creamy and fully combined.
Tip: Use butter at room temperature for the best creaming results.
Step 3: Add the Wet Ingredients
Reduce the mixer speed to low and add the molasses and sourdough starter to the butter-sugar mixture. Beat on low speed until the ingredients are creamy and fully incorporated. Pause occasionally to scrape down the sides and bottom of the bowl to ensure everything mixes evenly. This step blends the tangy sourdough and rich molasses into the dough base.
Tip: Scrape down the bowl regularly to avoid uneven mixing.
Step 4: Incorporate the Egg and Vanilla
Crack the egg into the bowl and add the vanilla extract. Turn the mixer back to medium speed and beat the mixture for about two minutes. Don’t worry if the mixture appears slightly separated during this step—it will come together when the dry ingredients are added. Be sure to scrape the bowl again to ensure a smooth consistency.
Tip: Bring your egg to room temperature to ensure it mixes in smoothly.
Step 5: Combine Wet and Dry Ingredients
Turn the mixer to low speed and gradually add the dry ingredient mixture to the wet ingredients, about one cup at a time. Allow each addition to mix in fully before adding more. Continue mixing until the dough forms a cohesive ball. Be careful not to overmix, as this can affect the texture of the cookies.
Tip: Add the dry ingredients slowly to avoid a cloud of flour in your kitchen.
Step 6: Chill the Dough
Divide the dough into two equal portions and shape each into a flat disc. Wrap the discs tightly in plastic wrap or parchment paper and place them in the refrigerator for at least three hours. Chilling the dough firms it up, making it easier to roll and enhancing the flavor of the cookies.
Tip: For the best flavor, chill the dough overnight.
Step 7: Preheat the Oven
When you’re ready to bake, preheat your oven to 350°F (175°C). Prepare your baking sheets by lining them with parchment paper or silicone baking mats. This prevents the cookies from sticking and ensures even baking.
Tip: Always preheat your oven for at least 15 minutes for consistent results.
Step 8: Roll and Cut the Dough
Lightly flour your work surface and rolling pin to prevent sticking. Take one dough disc from the refrigerator and roll it out to your desired thickness, between ¼ inch and ½ inch. Use cookie cutters to cut festive shapes like gingerbread men, stars, or Christmas trees. Re-roll the scraps and cut more shapes until all the dough is used.
Tip: Chill the cut shapes for 10 minutes before baking to help them hold their shape.
Step 9: Bake the Cookies
Place the cut-out cookies on the prepared baking sheets, leaving about one inch of space between each cookie. Bake the cookies for 9-12 minutes, depending on their thickness. Rotate the baking sheet halfway through the baking time to ensure even cooking. The cookies are done when the edges are set, but the centers remain slightly soft.
Tip: Remove the cookies just as the edges set for a soft, chewy texture.
Step 10: Cool the Cookies
Remove the baking sheets from the oven and let the cookies cool for five minutes. This helps them firm up slightly before moving. Carefully transfer the cookies to a cooling rack to cool completely. Once cooled, decorate as desired or enjoy them plain.
Tip: Let cookies cool completely before decorating to avoid melted icing.
Enjoy your soft and chewy gingerbread cookies!!
Storage Ideas for Soft Sourdough Gingerbread Cookies
- Store at Room Temperature
Keep baked cookies in an airtight container at room temperature for up to one week. To maintain their softness, place a slice of bread or a small piece of apple in the container to add moisture. - Refrigerate for Short-Term Storage
If you plan to enjoy the cookies within two weeks, store them in the refrigerator in a sealed container. Let the cookies come to room temperature before serving for the best texture. - Freeze Baked Cookies
Arrange baked cookies in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to a freezer-safe storage bag or container. They will stay fresh for up to three months. To enjoy, let them thaw at room temperature. - Freeze Unbaked Dough Discs
Wrap dough discs tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to three months. Thaw the dough overnight in the refrigerator, then roll and bake as directed. - Pre-Portioned Dough Balls
For quick and easy baking, roll the dough into cookie-sized balls before freezing. Place them on a baking sheet to freeze until solid, then transfer to a storage bag. Bake directly from frozen, adding a minute or two to the baking time.
For even more delicious, homemade treats, explore our favorite cozy recipes below;
- Gingerbread Hot Chocolate Recipe: Cozy Holiday Treat
- Festive Sourdough Cranberry Orange Star Bread Recipe
- 🍎 Mrs. Bean’s Sourdough Nutmeg Ginger Apple Snaps Recipe 🍎
- Homemade Sourdough Apple Cider Doughnuts Recipe (How To)
- 🍏🍎🥧Homemade Sourdough Apple Pie with Cinnamon (How To)🥧🍏🍎
Soft Sourdough Gingerbread Cookies for Christmas
Ingredients
- 3 ½ cups 440g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- ½ teaspoon allspice
- ½ teaspoon ground cloves
- 6 tablespoons softened butter
- Âľ cup packed light or dark brown sugar
- â…” cup 200g unsulfured molasses (not blackstrap molasses)
- 1 large egg
- 1 tablespoon vanilla extract
- ½ cup 120g sourdough starter or discard
How To Make
- Mix the Dry Ingredients:In a large mixing bowl, whisk together flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set aside.
- Cream Butter and Sugar:In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed for one minute until fluffy.
- Add Wet Ingredients:Add brown sugar, molasses, and sourdough starter to the butter. Beat on low speed until creamy, scraping the bowl as needed.
- Incorporate Egg and Vanilla:Add the egg and vanilla extract. Beat for two minutes. The mixture may look separated but will come together later.
- Combine Wet and Dry Mixtures:Gradually add the dry ingredients to the wet mixture, mixing on low speed until a cohesive dough forms.
- Chill the Dough:Divide the dough into two discs, wrap tightly in plastic wrap, and refrigerate for at least three hours.
- Preheat the Oven:Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Roll and Cut the Dough:Roll the dough to ¼ or ½ inch thickness on a floured surface. Use cookie cutters to make festive shapes.
- Bake the Cookies:Arrange cookies on prepared sheets and bake for 9-12 minutes, rotating the pan halfway through.
- Cool the Cookies:Let the cookies cool on the baking sheets for five minutes, then transfer to a cooling rack.
