A Little Story About Gingerbread
My grandpa used to make gingerbread men every winter. He gave them big bellies and tiny raisin eyes. I still laugh at that.
His cookies were always soft and chewy. That is the best kind, I think. They feel like a warm hug from the inside.
Why We Add Sourdough
You might wonder about the sourdough starter. It seems strange for a sweet cookie. But it does a special job.
The starter makes the cookie soft and a little tangy. It balances all the sweet spices. This matters because it gives the cookie a deeper flavor. It is not just one-note sweet.
The Magic of Chilling the Dough
I know you want to bake the cookies right away. But waiting is important. You must wrap the dough and let it rest in the cold.
This waiting time makes the flavors get to know each other. It also makes the dough easier to roll out. Your cookie shapes will be sharp, not blurry. What is your favorite cookie shape to cut? I always love a simple star.
The Smell of Christmas
When these cookies bake, your whole house will smell amazing. The ginger and cinnamon fill the air. It is the smell of happy memories.
*Fun fact: ginger was once so precious, it was used as money. Imagine buying bread with a ginger root!
Making Them Your Own
The royal icing is like putting on a fancy dress. It is pure white and dries hard. But you do not have to use it.
A simple dusting of sugar is lovely too. This matters because cooking is about your own joy. Do you like your cookies plain, with icing, or maybe just a sprinkle of sugar?
A Lesson in Patience
My first time, I did not let the cookies cool. I tried to ice them right away. It was a sticky, melty mess!
Letting them cool completely is a small act of patience. It makes everything turn out better. Do you have a kitchen mistake that made you laugh later? I would love to hear it.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter | 1/2 cup (114 grams) | Softened |
| Brown sugar | 1 cup (200 grams) | |
| Molasses | 1/2 cup (140 grams) | |
| Large egg | 1 | |
| Sourdough starter | 1/2 cup (142 grams) | Discard |
| Vanilla | 1 teaspoon (5 grams) | |
| All-purpose flour | 3 cups (420 grams) | |
| Salt | 1 teaspoon (5 grams) | |
| Baking soda | 1 1/2 teaspoons | |
| Cinnamon | 2 teaspoons | |
| Ground ginger | 1 tablespoon | |
| Ground cloves | 1/2 teaspoon | |
| All spice | 1/2 teaspoon | |
| Powdered sugar | 4 cups | For Royal Icing (Optional) |
| Water | 6 tablespoons | Room temperature, for Royal Icing (Optional) |
| Meringue powder | 3 tablespoons | For Royal Icing (Optional) |
My Sourdough Gingerbread Friends
Hello, my dear. Come sit with me. The air is getting chilly outside. That means it’s gingerbread time in my kitchen. I love the smell of molasses and spice. It feels like a warm hug from the inside. My secret is a little sourdough starter. It makes the cookies so soft and chewy. My grandson calls them my “puffy gingerbread friends.” I still laugh at that.
Let’s make some magic together. It’s easier than you think. Just follow these simple steps. I’ll tell you a story or two along the way. Are you ready? Let’s begin.
Step 1: Cream the Wet Ingredients
Grab your big mixing bowl. Put in the soft butter, brown sugar, and molasses. Mix them until they are creamy and smooth. Doesn’t that smell amazing? It reminds me of my own grandma’s kitchen. She always used a wooden spoon for this.
Step 2: Add the Remaining Wet Ingredients
Now, crack in one egg. Add your sourdough starter and a splash of vanilla. Mix it all up again. The starter is our special helper. It gives the cookies a lovely, gentle tang. It makes them extra special.
Step 3: Combine the Dry Ingredients
In another bowl, we mix the dry things. That’s the flour, salt, baking soda, and all our spices. I love the ginger and cinnamon. Whisk them together so everything is friends. This makes sure every bite is perfect.
Step 4: Bring the Dough Together
Slowly add your flour mixture to the wet bowl. Mix it on a slow speed. Just until you can’t see white flour anymore. (A hard-learned tip: Don’t mix too much! It makes the cookies tough). The dough will be soft and a bit sticky. That’s just right.
Step 5: Chill the Dough
Now, we pat the dough into two flat discs. Wrap them up tight in plastic wrap. They need a long nap in the fridge. This rest makes the flavor deep and wonderful. You can even leave them for a few days. Patience is a cook’s best friend.
Step 6: Cut Out the Cookies
When you’re ready to bake, heat your oven to 350°. Get one dough disc out to soften a little. Roll it out on a floured counter. I like mine about a quarter-inch thick. Then, press your cookie cutter shapes into the dough. What’s your favorite shape to cut? Share below!
Step 7: Bake and Cool
Place your gingerbread friends on a baking sheet. Give them space to breathe. Bake them for about 10 minutes. They might look a little soft in the middle. That’s good! It means they will be chewy. Let them cool completely before you decorate. This is the hardest part, waiting.
Cook Time: 10 minutes per batch
Total Time: About 1 hour 30 minutes (plus chilling)
Yield: About 2 dozen cookies
Category: Dessert, Cookies
Three Tasty Twists
Once you know the basic recipe, you can play! Here are some fun ideas I’ve tried. They always make people smile at our holiday table.
Lemon Zest Sparkle
Add the zest of one lemon to the dough. It makes the gingerbread taste so bright and fresh.
Spicy Chip Kick
Mix in a half-cup of chopped dark chocolate. A little bit of heat with the sweet spice is wonderful.
Orange Cardamom Swirl
Add a teaspoon of ground cardamom. Use orange zest in the icing instead of vanilla. It smells like Christmas morning.
Which one would you try first? Comment below!
Serving Your Gingerbread Creations
Now, how shall we enjoy our cookies? They are wonderful all on their own. But I love to make a little event of it. It turns a snack into a memory.
Place them on a pretty plate with some orange slices. The colors look so cheerful together. You could also crumble one over a bowl of vanilla ice cream. That is a treat my husband loves. For a drink, a glass of cold milk is always perfect. For the grown-ups, a hot mug of spiced rum cider is so cozy. Which would you choose tonight?
Keeping Your Gingerbread Cookies Cozy
These cookies stay chewy for days in a sealed container. I keep mine in a big tin with a slice of bread. The bread makes the cookies extra soft.
You can freeze the dough discs for a month. Just thaw them in the fridge overnight. I once forgot a disc for two weeks. It baked up perfectly.
Batch cooking saves so much time during the holidays. You can have dough ready for surprise guests. This matters because it makes your life easier. Have you ever tried storing it this way? Share below!
Baking Troubles and Easy Fixes
Is your dough too sticky? Just add a little more flour. Roll it out on a well-floured surface. I remember when my first batch spread everywhere.
Do your cookies look pale? Make sure your spices are fresh. Old spices lose their strong color and flavor. This matters because fresh spices make your kitchen smell wonderful.
Worried about the sourdough taste? Do not be. The long chill in the fridge makes the flavor mild. This matters because it builds your cooking confidence. Which of these problems have you run into before?
Your Gingerbread Cookie Questions
Q: Can I make these gluten-free? A: Yes. Use your favorite gluten-free flour blend. The texture might be a little more crumbly.
Q: How far ahead can I make the dough? A: You can make it up to three days ahead. The flavor gets even better.
Q: What if I do not have molasses? A: You can use dark maple syrup. The flavor will be different but still good.
Q: Can I double this recipe? A: Of course. Just mix it in two separate batches. This prevents overworking the dough.
Q: Is the royal icing required? A: No. A simple dusting of powdered sugar looks lovely too. Fun fact: Gingerbread was once used to make fancy party decorations. Which tip will you try first?
A Note From My Kitchen to Yours
I hope you love making these cookies. They always fill my home with happy memories. I would love to see your creations.
Please share your cookie photos with me. It makes my day to see your baking. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Elowen Thorn.
Chewy Sourdough Gingerbread Cookies Recipe
Description
Chewy, spiced gingerbread cookies made with sourdough starter for a unique depth of flavor. Perfect for decorating with royal icing.
Ingredients
4 cups powdered sugar
6 tablespoons room temperature water
3 tablespoons meringue powder
Instructions
- In a large bowl, or a stand mixer with a paddle attachment, beat the butter, brown sugar and blackstrap molasses on medium speed until creamy.
- Add in the egg, sourdough starter and vanilla on medium speed until incorporated.
- In a separate bowl, whisk together the dry ingredients: flour, salt, baking soda, cinnamon, ginger, cloves and allspice.
- Add the flour mixture to the wet ingredients, and beat on low speed until combined.
- Cut the dough in half and form two discs.
- Wrap them in plastic wrap and place into the fridge for at least one hour, or up to three days for long fermentation.
- When you’re ready to bake the cookies, set one disc of chilled dough out to come closer to room temperature.
- Preheat the oven to 350° and line two large baking sheets with parchment paper.
- Roll your disc out to 1/4” thickness on a lightly floured surface.
- Cut into desired shapes and place cookies 1 inch apart on prepared baking sheets. Repeat with the other disc.
- Bake for 10 minutes. Cookies will look slightly underdone and edges will be golden but not dark. For crispier cookies, bake a little longer.
- Allow the cookies to cool completely before decorating, approximately 30 minutes.
- Prepare royal icing per instructions below.
- Decorate as desired.
Add powdered sugar, water, and meringue powder to the bowl of a stand mixer.
Using your wire whisk attachment, beat the ingredients at high speed for approximately 2 minutes.
If your icing is too thin, continue beating until thickened, or alternatively you can add more powdered sugar.
Once applied to the cookie, royal icing typically dries within a couple hours.
Notes
- For long fermentation, the dough can be refrigerated for up to 3 days. This develops a more complex flavor. If the dough is too firm after chilling, let it sit at room temperature for 10-15 minutes before rolling.