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Sourdough Fermented Gingerbread Cookies

5 from 1 reviews

Sourdough fermented gingerbread cookies are a delicious and unique twist on the classic Christmas cookie. These soft, melt-in-your-mouth sourdough gingerbread cookies are spiced with ginger, cinnamon, and nutmeg for the perfect flavor. Leave them plain or decorate them with icing and powdered sugar.

Ingredients

Scale
  • 340 g all purpose flour
  • 1/4 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 2 teaspoon ground ginger
  • 3/4 tsp baking soda
  • 1 tsp salt
  • 200 g unsalted butter, room temperature
  • 150 g cane sugar
  • 120 g molasses
  • 1 egg + 1 egg yolk
  • 14 g vanilla extract
  • 100 g sourdough starter (active, hydrated)

Instructions

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
  2. In a stand mixer fitted with the paddle attachment or with a hand mixer, beat the softened butter, cane sugar, and molasses together until combined.
  3. Scrape down the bowl and add the egg, egg yolk, vanilla extract, and sourdough starter.
  4. Mix well until light and fluffy.
  5. In a separate bowl sift together the flour, baking soda, spices and salt.
  6. Add the dry ingredients to the wet ingredients and fold together with a spatula until combined.
  7. Cover the bowl with plastic wrap or reusable beeswax wrap and refrigerate the dough for 12 hours overnight.*
  8. Using a cookie scoop, scoop the dough out into about 1-inch balls, then drop them 2 inches apart on the prepared cookie sheet. (For big cookies you can roll the dough into 50 gram balls)
  9. Bake at 350°F for 12-15 minutes until the cookies are set on the edges
  10. Allow to cool completely on the pan.
  11. Decorate the cookies with icing or powdered sugar or leave them plain.*

Notes

*You can refrigerate the dough for just 1 hour and bake sooner, but then the cookies won’t be as fermented.

*To make icing, mix 1/2 cup powdered sugar with 1 to 2 tsp milk. You only need to add enough milk for your desired icing consistency. Add a tiny bit of milk to the sugar at a time to see how thick it is before adding more milk.

Keywords: sourdough, cookies, gingerbread