Sourdough Discard Gingerbread Cookies for the Holidays

Name: Sourdough Discard Gingerbread Cookies for the Holidays
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
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)

Published:

September 4, 2024

By:

Thomas J. Moss

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.

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

Detailed Responses to Questions:

1. Why did my gingerbread cookies come out hard?

Gingerbread cookies can become hard due to:

Overbaking: Leaving cookies in the oven too long dries them out.
Excess flour: Too much flour makes the dough stiff and cookies tough.
Solution: Remove cookies from the oven when the edges are firm but the center is still slightly soft. Measure flour accurately using the spoon-and-level method.

2. Does sourdough discard need to be room temperature before baking?

Not necessarily. Sourdough discard can be used straight from the fridge. However:

Room temperature discard mixes more easily and integrates better into the dough.
If the recipe involves whipping butter or sugar, bring the discard to room temperature for optimal texture.

3. How long will gingerbread cookies stay fresh?

Gingerbread cookies last:

Room Temperature: 7–10 days in an airtight container.
Refrigerator: Up to 2 weeks for slightly extended freshness.
Freezer: 3 months when stored in a freezer bag or airtight container. Freeze undecorated cookies for best results.

4. How do you keep gingerbread cookies from going stale?

Use Airtight Containers: Prevents exposure to air and keeps moisture intact.
Store with Bread Slices: Placing a slice of bread in the container absorbs excess air moisture and keeps cookies soft.
Avoid Refrigeration: Unless necessary, as it can dry out cookies.
Freeze for Longevity: Store in freezer-safe bags or containers to maintain freshness for months.

5. Why are my gingerbread cookies dry?

Dry cookies result from:

Too Much Flour: Over-measuring or packing flour into the measuring cup.
Overbaking: Even a minute or two extra can sap moisture.
Low Fat Content: Butter or molasses may be insufficient for moist cookies.
Solution: Use precise measurements, bake until just done, and include ingredients like molasses or honey to retain moisture.

6. What Christmas cookies stay fresh the longest?

The longest-lasting Christmas cookies include:

Gingerbread Cookies: Spices and molasses help preserve them for up to 2 weeks.
Biscotti: Hard texture keeps well for weeks when stored properly.
Shortbread: Buttery and simple, these cookies can last 2–3 weeks.
Sugar Cookies: Undecorated versions can stay fresh for about 2 weeks.
Pfeffernüsse: German spice cookies become better as they age, lasting up to 3 weeks.

Common Mistakes in Sourdough Discard Gingerbread Cookies:

Skipping the Chilling Step:
- Warm dough spreads during baking, ruining shapes.
- Solution: Chill the dough for at least 1 hour before rolling and cutting.
Overbaking:
- Cookies can dry out and harden if left in the oven too long.
- Solution: Bake until edges are firm, but centers are slightly soft. They will firm up as they cool.
Using Stale Spices:
- Old spices lack the aromatic warmth essential for gingerbread.
- Solution: Use fresh, high-quality spices for the best flavor.
Rolling Dough Too Thin or Too Thick:
- Thin dough burns easily; thick dough takes too long to cook and may remain raw.
- Solution: Aim for an even thickness of about 1/4 inch.
Not Using Proper Storage:
- Improper storage can lead to stale cookies.
- Solution: Store cookies in airtight containers, layered with parchment paper to retain their texture.
Skipping the Sourdough Integration:
- Not fully mixing sourdough discard can lead to uneven flavors.
- Solution: Whisk the sourdough thoroughly into wet ingredients.

Conclusion:

Sourdough discard gingerbread cookies combine holiday tradition with sustainable baking, offering a delightful twist on a classic recipe. Their warm spices, molasses sweetness, and subtle tang from the sourdough create a unique flavor profile that’s perfect for gifting, decorating, or enjoying with family.

By avoiding common mistakes like overbaking, skipping dough chilling, or using stale spices you can ensure cookies that are crisp on the edges, tender in the middle, and packed with holiday cheer. Proper storage, such as airtight containers or freezing, keeps them fresh for up to a week or longer, allowing you to enjoy their festive flavor throughout the holiday season.