Thick & Chewy Gingerbread Cookie (Sourdough Discard Recipe)

December 4 was National Cookie Day so the girls and we decided to make these thick and chewy sourdough gingerbread cookies (yes, they’re sourdough!) These classic cookies are a family fave and I was super happy with how they turned out (my grandma’s powdered sugar icing on them was a bit of a flop though). Let’s dive into how to make your own sourdough discard gingerbread cookies flavored with spices, sucanat, and molasses!

what is sucanat? 

Sucanat is a sweetener that can be used 1:1 to granulated sugar. It’s not as sweet as refined sugar though. Because it still contains it’s natural molasses, it naturally has a brown color. I’ve found it to be a great substitute for brown sugar (even in my sweet potatoes for Thanksgiving).  It’s a dehydrated cane sugar that hasn’t had anything taken away or added to it. 

how long does sourdough gingerbread dough last in the fridge?

You can store sourdough unbaked cookie dough in the fridge for a week in an airtight container. My favorite way is to wrap it with plastic wrap then put it in a zip lock bag and push the air out. By doing this, you do not allow air to get to your dough and dry it out. 

can you freeze sourdough gingerbread dough?

Yes you can, just ensure it is properly stored. To freeze, wrap your dough ball in plastic wrap, put it in a zip lock bag, and push the air out. This will prevent your sourdough gingerbread dough from getting freeze burnt. Make sure to pull your dough out and thaw in the fridge for 24-48 hours before rolling out. 

how does sourdough effect the taste?

Like with other recipes, it depends on how long it’s been since you fed your starter. If it’s been awhile since you’ve used your starter and you’re using a discard, they will probably have a little bit of a tangy, sourdough taste. If it’s been within 24 hours of feeding your starter, you probably won’t have as much of the classic tangy taste sourdough brings. 

tips for making chewy gingerbread cookies with your sourdough discard

• For best results, make sure your dough sits in the fridge for at least 6 hours. You want gingerbread cookie dough to be cooler so it keeps it shape.
• This dough can sit in the fridge for a couple of days if you do not have time to bake them right away.
• Before you make your cookies, allow your dough to sit at room temperature for about 20 minutes. This allows it to warm up and become more pliable without getting too soft where your gingerbread cookies lose their shape as they bake.
• Depending on the type of cookie cutter you use will depend on the bake time so watch your cookies. They are simliar to brownies and you do not want them looking done out of the oven or they will be burnt. You don’t want the cookies to look too done in the oven because then they will be hard and overcooked.
• Ensure your gingerbread cookies cool completely before decorating or the temperature will melt your icing.
• If you have sticky dough right out of the fridge, add some more flour as you roll them out

Need a sourdough starter? It’s easy to make your own!

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ingredients you will need to make sourdough discard gingerbread cookies

1. molasses – You can use blackstrap molasses, sorghum molasses, or regular ol’ Grandma’s molasses
2. a large egg
3. unsalted butter – You can make your own or use unsalted sticks
4. ground spices – ground ginger, cinnamon, all spice, cloves, and nutmeg
5. vanilla extract
6. baking soda
7. salt – I prefer to use Redmond Real Salt or Celtic Salt
8. sucanat or brown sugar – I prefer a finely ground sucanat, like what you get from Azure Standard
9. all purpose flour – Azure Standard and King Arthur are two brands I enjoy using.
10. sourdough starter discard – you can use an active sourdough starter too

useful tools to use

• parchment paper
• baking sheet
• cooling wire rack
• large mixing bowl and wooden spoon or stand mixer
• cookie cutter
• rolling pin

how to make gingerbread sourdough cookies

1. cream butter with sucanat at a medium speed
2. add dry ingredients into a medium bowl and stir together
3. add your wet ingredients and dry ingredients together in the bowl of a stand mixer (or separate bowl if mixing by hand mixer or spoon)
4. mix at a slow speed just until the dough is smooth and pliable. if you have a paddle attachment you may switch to it towards the end.
5. wrap in a beeswax wrap and place in the fridge for 6 hours or overnight.
6. after the time has passed, preheat your oven to 325*f
7. pull your cookie dough ball out of the fridge and allow to sit on the counter for 20ish minutes to soften.
8. roll out your dough on a lightly floured surface until ¼ inch thick
9. use cookie cutters to form shapes. 
10. place cookies 1 inch apart on a baking sheet lined with parchment paper
11. bake for 10-12 minutes, or until the they look barely done. if you want crispier cookies, allow to bake longer but be aware that you run the risk of burning them
12. transfer to a cooling rack then decorate with royal icing
13. share with your family members and loved ones! 

Even though the icing I tried did not turn out, these were so much fun to make with the girls. These cookies have the perfect, fluffy, chewy texture and they make this time of year even more wonderful!

interested in more sourdough recipes?

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