Christmas Sourdough Gingerbread Cookies

In our home, the warmth and aroma of gingerbread evokes the Christmas season. And this simple sourdough discard recipe joins our other discard and holiday recipes. 

And while these cookies are a great way to use up discard, they work just as well this active starter. Either way the tangy taste of sourdough and warm holiday spices combine to bring a deep, but subtle flavor. And with a long ferment you'll get better flavor from your wheat and may achieve some gluten mitigation.

Making these are a brilliant family activity and have been at the Alder home for generations (see Christmas Cut-out Cookies Made with Real Butter). And if any survive the family, they make great gifts for the holiday season, (if you know what I mean—really who can blame family bakers for trying their bakes until they are all gone).

Christmas Sourdough Gingerbread Cookie Recipe

Serving: 24 Cookies
Prep Time: 20 minutes (longer if it is a family activity :-)
Chill/Ferment Time: 4-24 hours (depending if you are trying to mitigate the gluten content)
Bake Time: 15min
Difficulty: Easy

INGREDIENTS

1. ¾ cup (170g) unsalted butter, warmed to room temperature
2. 1 cup (220g) brown sugar
3. 1 egg 
4. ¼ cup (70g) molasses
5. ½ cup. (112g) Active Sourdough Starter
6. 1 tsp (5g) Vanilla
7. 3 cups (375g) All-purpose flour
8. ¾ tsp. (4.25g) Salt
9. 1 tsp (4g) Baking soda
10. 1½ tsp (4g) Cinnamon
11. 2 tsp (5.5g) Ground ginger
12. ½ tsp (1g) Ground cloves
13. ½ tsp (1g) Allspice
14. ⅓ tsp (0.6g) Cardamom

DIRECTIONS

1. Cream the first 5 ingredients in a mixer, using the wire whisk attachment (or use a hand held whisk) for several minutes until light and fluffy
2. In a second bowl, whisk together all the dry ingredients.
3. Add in the dry mixture to the creamed ingredients and mix until just combined, but don't over mix the dough. The dough should be smooth and pliable.
4. Wrap the dough and chill it for 4–12 hours.
5. When you are ready to bake, allow the dough to warm some on a working surface while preheating the oven to 325° F (165°C).
6. Line a cookie sheet with  parchment paper or a silicone baking mat.
7. Roll out the dough until it is a bout 1/4" thick.
8. Using cookie cutters, cut out the shapes you want. Then place them about an inch apart on the prepared baking sheets.
9. Bake for 10–15 minutes, until they look just barely done, but not too browned on the edges.
10. Cool on a wire rack.
11. Decorate with piped butter cream or royal icing