The holiday season is a time for warmth, comfort, and of course, the intoxicating aroma of freshly baked gingerbread cookies. But what if you could make this beloved treat even more special? Enter the world of Sourdough Discard Gingerbread Cookies—a recipe that not only captures the essence of the holidays but also embraces the art of sustainable baking. If you’re a sourdough enthusiast, you’ve likely faced the conundrum of what to do with that ever-growing jar of sourdough discard. Well, this recipe is your answer. It’s an invitation to turn what might have been wasted into something utterly delightful, merging the rich, spiced flavors of gingerbread with the subtle tang of sourdough.
Baking is both an art and a science, and as with any art, it requires patience, practice, and passion.
Julia Child
Imagine a cookie that’s crisp around the edges, tender in the middle, and brimming with the flavors of molasses, ginger, cinnamon, and cloves—all enhanced by the complexity of sourdough. These cookies are more than just a sweet treat; they’re a statement piece on your holiday table, a conversation starter, and a testament to your creativity in the kitchen. Whether you’re a seasoned baker looking to try something new or someone who’s just discovering the joys of sourdough, these gingerbread cookies offer the perfect blend of tradition and innovation. So, dust off your rolling pin, preheat your oven, and let’s make some holiday magic with these sourdough discard gingerbread cookies.
Why You’ll Love This Sourdough Discard Gingerbread Cookies Recipe
1. Zero Waste Baking: This recipe is the perfect solution for those who hate wasting food. Instead of discarding your sourdough starter, you’ll be repurposing it into a festive, flavorful cookie that’s anything but ordinary.
2. Unique Flavor Profile: The addition of sourdough discard introduces a subtle tang that perfectly complements the warm spices in gingerbread. It’s a flavor combination that’s both traditional and unexpected, elevating the classic cookie to new heights.
3. Versatile and Customizable: These cookies can be customized to suit your preferences. Want them chewy? Bake them for a shorter time. Prefer a crispier texture? Extend the baking time slightly. You can also play with the spice levels to create a cookie that’s truly your own.
4. Perfect for Gifting: Homemade gingerbread cookies are a holiday staple, and these sourdough discard versions make for a unique and thoughtful gift. Package them in a festive tin, and you’ve got a gift that’s as delicious as it is eco-friendly.
5. Fun to Make: Rolling out dough, cutting out festive shapes, and decorating gingerbread cookies is a joyous activity that brings out the holiday spirit in everyone. It’s a wonderful way to spend time with family and friends, creating memories that will last a lifetime.
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How to Make Sourdough Discard Gingerbread Cookies
Ingredients
- Dry Ingredients:
- Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/3 cup molasses
- 1/2 cup sourdough discard (unfed, straight from the fridge)
- 1 large egg
- 1 teaspoon vanilla extract
- For Rolling:
Detailed Instructions
Prepare the Dough: In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, and spices (ginger, cinnamon, cloves, nutmeg). Set aside.
Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter with the brown sugar and granulated sugar until light and fluffy, about 3-4 minutes. Add the molasses, sourdough discard, egg, and vanilla extract. Beat until fully combined and smooth.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough should be soft but firm enough to hold its shape.
Chill the Dough: Divide the dough into two portions, flatten each into a disc, and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour, or until firm. This will make the dough easier to roll out and cut.
Preheat the Oven: While the dough is chilling, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Roll and Cut the Dough: On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Use cookie cutters to cut out your desired shapes and place them on the prepared baking sheets. If you like, you can roll the cookies in granulated sugar before baking for a sparkly finish.
Bake the Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are just beginning to brown. The cookies will be soft when they first come out of the oven but will firm up as they cool.
Cool and Decorate: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, decorate with icing, sprinkles, or leave them plain.
Store: Store the cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Tips For Sourdough Discard Gingerbread Cookies
Chilling is Key: Don’t skip the chilling step! It not only makes the dough easier to handle but also prevents the cookies from spreading too much during baking, ensuring that your shapes remain intact.
Use Fresh Spices: Spices are the heart of gingerbread cookies. For the best flavor, use fresh spices, especially ground ginger and cinnamon. Old, stale spices can result in a bland cookie.
Customizable Sweetness: If you prefer your gingerbread cookies less sweet, you can reduce the amount of sugar slightly. However, keep in mind that sugar also affects the texture of the cookie, so don’t reduce it by more than 1/4 cup.
Decorate with Royal Icing: For a classic gingerbread cookie look, use royal icing to decorate. It hardens beautifully, making it perfect for detailed designs. If you’re not into icing, a simple dusting of powdered sugar also works wonders.
Make-Ahead Option: You can prepare the dough up to 3 days in advance. Just keep it wrapped and chilled in the fridge until you’re ready to roll it out and bake.
The best of all gifts around any Christmas tree: the presence of a happy family all wrapped up in each other.
Burton Hillis
Recipe FAQ
Can I use active sourdough starter instead of discard?
Yes! You can substitute all-purpose flour with whole wheat flour, oat flour, or gluten-free flour mixes. Just be aware that the texture and flavor may vary slightly.
How long do these cookies stay fresh?
These cookies stay fresh for up to a week when stored in an airtight container at room temperature. For longer storage, freeze them for up to 3 months.
Can I substitute the molasses with honey or maple syrup?
You can substitute molasses with honey or maple syrup, but it will change the flavor profile. Molasses gives gingerbread its characteristic deep, rich flavor, so the cookies will taste different with other sweeteners.
Why is my dough too sticky to roll out?
If your dough is too sticky, it may not have chilled long enough. Try chilling it for an additional 30 minutes. You can also dust your rolling surface with flour to prevent sticking.
What’s the best way to decorate these cookies?
Royal icing is traditional for decorating gingerbread cookies. It dries hard, making it ideal for intricate designs. You can also use melted chocolate, sprinkles, or keep them simple with a dusting of powdered sugar.
Sourdough Discard Gingerbread Cookies for the Holidays
Equipment
- Rolling Pin
- cookie cutters,
- – Mixing bowls
- electric mixer,
- Baking sheets
- Parchment paper
Ingredients
- Dry Ingredients:
- o 2 1/4 cups all-purpose flour
- o 1/2 teaspoon baking soda
- o 1/2 teaspoon baking powder
- o 1/4 teaspoon salt
- o 1 tablespoon ground ginger
- o 1 teaspoon ground cinnamon
- o 1/4 teaspoon ground cloves
- o 1/4 teaspoon ground nutmeg
- Wet Ingredients:
- o 1/2 cup unsalted butter softened
- o 1/2 cup brown sugar
- o 1/4 cup granulated sugar
- o 1/3 cup molasses
- o 1/2 cup sourdough discard unfed, straight from the fridge
- o 1 large egg
- o 1 teaspoon vanilla extract
- For Rolling:
- o 1/4 cup granulated sugar optional
Instructions
- Prepare the Dough: In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, and spices (ginger, cinnamon, cloves, nutmeg). Set aside.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter with the brown sugar and granulated sugar until light and fluffy, about 3-4 minutes. Add the molasses, sourdough discard, egg, and vanilla extract. Beat until fully combined and smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough should be soft but firm enough to hold its shape.
- Chill the Dough: Divide the dough into two portions, flatten each into a disc, and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour, or until firm. This will make the dough easier to roll out and cut.
- Preheat the Oven: While the dough is chilling, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Roll and Cut the Dough: On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Use cookie cutters to cut out your desired shapes and place them on the prepared baking sheets. If you like, you can roll the cookies in granulated sugar before baking for a sparkly finish.
- Bake the Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are just beginning to brown. The cookies will be soft when they first come out of the oven but will firm up as they cool.
- Cool and Decorate: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, decorate with icing, sprinkles, or leave them plain.
- Store: Store the cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Notes
Notes:
These cookies are perfect for holiday decorating parties. The dough can be made ahead and frozen for up to a month, making it easy to have fresh cookies ready whenever you want.Nutrition (Per Cookie)
Calories: | 90 kcal Carbohydrates: | 14g Protein: | 1g Fat: | 3g Saturated Fat: | 2g Polyunsaturated Fat: | 0.1g Monounsaturated Fat: | 1g Sodium: | 40mg Potassium: | 50mg Fiber: | 0.5g Sugar: | 7g Vitamin C: | 0mg Calcium: | 10mg Iron: | 0.5mgLet me know!
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