Chewy Sourdough Gingerbread Cookies

If you’re tired of trying to roll and cut gingerbread men that lose an arm or a leg, then you’re in the right place. These Chewy Sourdough Gingerbread Cookies are everything a gingerbread cookie should be with warm spices, deep molasses flavor, chewy centers, and crisp edges. Brown butter contrasts perfectly with the ginger, and a pinch of espresso adds the perfect kick to bring out the molasses. And the vanilla bean glaze? It sets up glossy, firm, and perfect for stacking in cookie boxes or styling for your winter bakes. They’re not just easy – they’re chewy, cozy, and ridiculously festive. You’re going to want these in your holiday rotation permanently.

Why Should I Add Sourdough Starter to my Cookies?

Incorporating sourdough starter discard into your cookie dough not only adds a unique depth of flavor but also introduces a fermentation process that enhances the dough’s complexity. Allowing the dough to rest in the refrigerator overnight facilitates this fermentation, as the natural bacteria and yeasts in the sourdough starter continue to develop the dough’s fermentation.

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Tools You’ll Need:

1. Medium sized pot- for browning the butter.
2. Large mixing bowl or stand mixer bowl- for mixing your cookie dough.
3. Electric mixer (stand or hand-held)– for combining dough.
4. Spatula– for scraping down bowl.
5. Parchment paper or silicone mats– to line cookie sheet to avoid burning.
6. Baking sheets– to bake cookies.
7. 2-ounce (approximately 2 tablespoons) cookie scoop– for shaping large cookies linked here.
8. Large circular cookie cutter (optional)– for perfectly shaped cookies. I use this set linked here. You can also use a small bowl for this.
9. Pastry Bag or Ziplock- to pipe the icing. I like these pastry bags linked here.
10. Wire cooling rack- for allowing cookies to rest properly.

Next, Gather Your Ingredients:

1. Unsalted Butter – Creates your brown butter to make that nutty toffee taste.
2. Eggs – Adds richness and moisture to the cookie.
3. Sourdough discard– Adds tangy flavor and moisture and is the magic that ferments your dough. Can be used fed, past peak, or straight from the fridge.
4. White Granulated Sugar- Sweetens cookies. Helps give cookies that crackly top and crisp edge.
5. Brown sugar – Adds sweetness and caramel notes to cookies.
6. Vanilla extract – Adds depth and warmth to cookies.
7. All-purpose flour – Provides structure and lift to the cookies. You can substitute bread flour but I like the softness all-purpose gives the cookies.
8. Baking powder – Helps with lift and rise with too much doming in the center.
9. Baking Soda – Creates the perfect lift without over puffing the cookies.
10. Sea salt – Enhances overall flavor.
11. Espresso Powder (optional)- this pinch of espresso brings out the flavors of the cookie, I love the espresso powder from King Arthur linked here.
12. Molasses- I like to use the brand Grandma’s linked here, it’s unsulphured and works beautifully. I don’t recommend using blackstrap for this recipe.
13. Ground Ginger, Cinnamon, Clove, and Cardamom- the perfect blend of spices for your gingerbread cookie. I love the kick cardamom gives these cookies, it’s very citrusy and adds that bright kick.
14. Powdered Sugar- for the glaze. Do not use granulated white sugar!
15. Vanilla Bean Paste or Vanilla Bean Pods- I like to use a vanilla bean paste to easily add to the glaze, but you could also use a powder or a pod. Don’t like vanilla? Skip it and add maple, orange, or lemon extract to the glaze to customize your cookies. I recommend using 1/2 teaspoon of extract for a single batch of this frosting.
16. Milk- to thin the glaze so its pipeable.
17. Meringue Powder (optional)- meringue powder can be added to this glaze so it sets up extra well and hardens for packaging and stacking. This is entirely optional but if you plan to sell or stack these I would add it. I use this meringue powder linked here.
18. Holly Sprinkles (optional)- I added these little holly sprinkles and it made these cookies so cute and festive. I have them linked here for you if you want to add them too!

Now let’s bake some Chewy Sourdough Gingerbread Cookies!

INSTRUCTIONS

Step 1: Brown the Butter

In a medium saucepan, melt the butter over low heat. Continue cooking, stirring frequently, until the butter foams and turns a rich amber color with brown specks at the bottom, emitting a nutty aroma. Remove from heat immediately. This process typically takes about 5-7 minutes. I like to do this the night before. 

Once butter is browned, remove the saucepan from heat and transfer the butter to a the stand mixer bowl to room temperature.

Step 2: Prepare the Dough

In a large mixing bowl, combine the cooled browned butter, brown sugar, and granulated white sugar. Using an electric mixer on medium speed, cream together for approximately 2 minutes until the mixture is light and fluffy. It’ll be a bit crumbly, that’s okay!

Add the eggs, sourdough discard, vanilla extract, molasses and espresso powder to the bowl. Continue to mix on medium speed for another 2 minutes, ensuring all ingredients are well incorporated and fluffy. Remember to scrape down the sides of the bowl and mix everything at the bottom. This insures all your cookies come out evenly.

Step 3: Incorporate Dry Ingredients

In a separate bowl, sift together with a whisk the all-purpose flour, baking soda, baking powder, salt, ginger, cinnamon, clove, and cardamom. This is important to make sure your ingredients are evenly distributed.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to ensure a tender cookie texture.

Step 4: Chill the Dough

Chilling of this dough is key to a a perfect cookie. Cover the mixing bowl with plastic wrap or a lid and refrigerate the dough for at least 3 hours. You can scoop and bake after this chilling period, but don’t skip the chill or your cookies won’t hold their shape.

Overnight Fermentation Option: For optimal fermentation, consider chilling the dough overnight. If chilling overnight, allow the dough to rest at room temperature for about 10 minutes before baking to make scooping easier and ensure the right consistency of your cookies.

Note about refrigerating dough: If you want to scoop and refrigerate dough as balls, I recommend chilling 1-2 hours then scooping. Gram weight for these cookies is roughly 60-70 grams. Refrigerate scooped cookie balls up to 2 days before proceeding with baking.

Note about freezing dough: If you choose to freeze the cookie dough, I recommend refrigerating the dough after mixing until it firms up (about 1-2 hours). Scoop your cookies and refrigerate overnight to achieve optimal fermentation. If you wish, you can skip this refrigeration step, but your dough won’t ferment as long. After dough has refrigerated, transfer to airtight containers or zip locks with air removed and freeze. When ready to bake cookies, allow cookie dough to rest 20 minutes at room temperature and bake cookies as directed below.

Step 5: Bake the Cookies

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper (or my preference) silicone mats. I use these silicone mats all the time linked here.

Using a 2-ounce (approximately 2 tablespoons) cookie scoop, portion out your cookie dough and roll into balls.

Fill a shallow bowl with white sugar, and roll the cookie dough balls in sugar to give them a crunchy exterior.

Line the cookies on the cookie sheets in 2 rows of 3, to make 6 large cookies. Bake cookies on center racks for 15 minutes.

Immediately upon removing from the oven, slap the baking sheets on the countertop to achieve a crinkly appearance on the cookies. You may need to return cookies to the oven for an additional five minutes at this point if baking larger cookies, mine usually require another 4-6 minutes. Cookie edges should be golden and centers should be soft and just set when cookies are done. These visual cues are key to achieve a perfect cookie.

While the cookies are still warm, use a large circular cookie cutter or small soup bowl to make the cookie perfectly round by placing the cookie cutter or bowl over the cookie and moving the cutter in a circle that will nudge any irregular edges and make a perfectly shaped cookie.

Allow cookies to cool completely before icing on a wire cooling rack.

Step 6: Ice the Cookies

Melt the butter for the icing in a microwave safe bowl.

Add the powdered sugar, vanilla bean paste or seeds of one vanilla bean pod, and meringue powder (if using).

Add 1 Tablespoon of milk at a time, and whisk to combine the icing. I used exactly 2 Tablespoons of milk to thin the icing, and that was perfect consistency for me. If you need or want to add more than do so at this time.

Whisk the icing until it’s completely smooth and there are no lumps or streaks. Transfer the icing to a Ziplock or pastry bag.

Snip a small piece of off the end of the pastry bag or Ziplock, and pipe the icing on half of the cookie.

Add the little holly berry leaves and sprinkles if you’re using them, and allow the icing to fully set up (to fully harden it’s best to allow the icing the to set up for several hours).

Serve fresh or package cookies for gifting for later!

Yields 15 large cookies (2 oz)

How to Store:

Room temperature- Keep in an airtight container for 6-7 days. Place a slice of bread in the container to keep them soft.

FAQ’S:

Do I really need to chill the dough?

Yes! Chilling helps the butter firm up and prevents spreading, giving you thick, chewy cookies.

Do these cookies taste like sourdough?

Not strongly. The discard just adds a subtle complexity and balances sweetness without tasting “sour”.

Can I make this recipe without sourdough discard?

Yes! Replace the sourdough discard with 1/4 cup whole milk instead. You’ll add it in at the same step as you would the discard, and mix it into the wet ingredients.

Do I have to use vanilla paste in the glaze?

No. You can substitute the vanilla bean paste for the inside of one vanilla bean pod or 1/2 teaspoon vanilla bean powder. If you don’t like vanilla or want more flavor, use 1/2 teaspoon maple, orange, or lemon extract to make these cookies exactly how you want them!

If you loved this recipe, drop a comment and leave a star review and don’t forget to checkout my Sourdough Cranberry Bliss Bars or my Sourdough Butter Pecan Toffee Cookies that would pair excellently with these Chewy Sourdough Gingerbread Cookies in a festive cookie box!

Chewy Sourdough Gingerbread Cookies

Chewy Sourdough Gingerbread Cookies with crisp edges, thick bakery-style centers, warm spices, molasses, and a firm-setting vanilla bean glaze. The perfect holiday cookie, it's easy and so festive!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Fermentation time 8 hours hrs

Servings 15

Ingredients

  

1x2x3x

Wet Ingredients:

• 1 (227g) cup unsalted butter
• 1 (200g) cup brown sugar
• ½ (100g) cup granulated white sugar
• ½ (120g) cup sourdough discard
• ⅓ (110g) cup molasses
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon espresso powder optional

Dry Ingredients:

• 3 (400g) + 2 Tablespoons cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon sea salt
• 1 Tablespoon ground ginger
• 2 tsp cinnamon
• ¼ teaspoon cloves
• 1/4 teaspoon cardamom

Sugar Coating:

• 1/2 (100g) cup granulated white sugar

Vanilla Bean Glaze:

• 1 ½ (180g) cups powdered sugar
• 1 (14g) tablespoon unsalted butter melted
• 1 tablespoon vanilla bean paste or seeds from 1 bean
• 1-2 Tbsps whole milk
• 1/8 tsp sea salt
• 2-3 tsp meringue powder optional, helps the glaze set

Instructions

 

Step 1: Brown the Butter

• In a medium saucepan, melt the butter over low heat. Continue cooking, stirring frequently, until the butter foams and turns a rich amber color with brown specks at the bottom, emitting a nutty aroma. Remove from heat immediately. This process typically takes about 5-7 minutes. I like to do this the night before.
  1 (227g) cup unsalted butter
• Once butter is browned, remove the saucepan from heat and transfer the butter to a the stand mixer bowl to room temperature.

Step 2: Prepare the Dough

• In a large mixing bowl, combine the cooled browned butter, brown sugar, and granulated white sugar. Using an electric mixer on medium speed, cream together for approximately 2 minutes until the mixture is light and fluffy. It’ll be a bit crumbly, that’s okay!
  1 (200g) cup brown sugar, ½ (100g) cup granulated white sugar
• Add the eggs, sourdough discard, vanilla extract, molasses and espresso powder to the bowl. Continue to mix on medium speed for another 2 minutes, ensuring all ingredients are well incorporated and fluffy. Remember to scrape down the sides of the bowl and mix everything at the bottom. This insures all your cookies come out evenly.
  ½ (120g) cup sourdough discard, ⅓ (110g) cup molasses, 2 large eggs, 2 teaspoons pure vanilla extract, 1/4 teaspoon espresso powder

Step 3: Incorporate Dry Ingredients

• In a separate bowl, sift together with a whisk the all-purpose flour, baking soda, baking powder, salt, ginger, cinnamon, clove, and cardamom. This is important to make sure your ingredients are evenly distributed.
  3 (400g) + 2 Tablespoons cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon sea salt, 1 Tablespoon ground ginger, 2 tsp cinnamon, ¼ teaspoon cloves, 1/4 teaspoon cardamom
• Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to ensure a tender cookie texture.

Step 4: Chill the Dough

• Chilling of this dough is key to a a perfect cookie. Cover the mixing bowl with plastic wrap or a lid and refrigerate the dough for at least 3 hours. You can scoop and bake after this chilling period, but don’t skip the chill or your cookies won’t hold their shape.
• Overnight Fermentation Option: For optimal fermentation, consider chilling the dough overnight. If chilling overnight, allow the dough to rest at room temperature for about 10 minutes before baking to make scooping easier and ensure the right consistency of your cookies.
• Note about refrigerating dough: If you want to scoop and refrigerate dough as balls, I recommend chilling 1-2 hours then scooping. Gram weight for these cookies is roughly 60-70 grams. Refrigerate scooped cookie balls up to 2 days before proceeding with baking.
• Note about freezing dough: If you choose to freeze the cookie dough, I recommend refrigerating the dough after mixing until it firms up (about 1-2 hours). Scoop your cookies and refrigerate overnight to achieve optimal fermentation. If you wish, you can skip this refrigeration step, but your dough won't ferment as long. After dough has refrigerated, transfer to airtight containers or zip locks with air removed and freeze. When ready to bake cookies, allow cookie dough to rest 20 minutes at room temperature and bake cookies as directed below.

Step 5: Bake the Cookies

• Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper (or my preference) silicone mats. I use these silicone mats all the time linked here.
• Using a 2-ounce (approximately 2 tablespoons) cookie scoop, portion out your cookie dough and roll into balls.
• Fill a shallow bowl with white sugar, and roll the cookie dough balls in sugar to give them a crunchy exterior.
  1/2 (100g) cup granulated white sugar
• Line the cookies on the cookie sheets in 2 rows of 3, to make 6 large cookies. Bake cookies on center racks for 15 minutes.
• Immediately upon removing from the oven, slap the baking sheets on the countertop to achieve a crinkly appearance on the cookies. You may need to return cookies to the oven for an additional five minutes at this point if baking larger cookies, mine usually require another 4-6 minutes. Cookie edges should be golden and centers should be soft and just set when cookies are done. These visual cues are key to achieve a perfect cookie.
• While the cookies are still warm, use a large circular cookie cutter or small soup bowl to make the cookie perfectly round by placing the cookie cutter or bowl over the cookie and moving the cutter in a circle that will nudge any irregular edges and make a perfectly shaped cookie.
• Allow cookies to cool completely before icing on a wire cooling rack.

Step 6: Ice the Cookies

• Melt the butter for the icing in a microwave safe bowl.
  1 (14g) tablespoon unsalted butter
• Add the powdered sugar, vanilla bean paste or seeds of one vanilla bean pod, salt and meringue powder (if using).
  1 ½ (180g) cups powdered sugar, 1 tablespoon vanilla bean paste, 1/8 tsp sea salt, 2-3 tsp meringue powder
• Add 1 Tablespoon of milk at a time, and whisk to combine the icing. I used exactly 2 Tablespoons of milk to thin the icing, and that was perfect consistency for me. If you need or want to add more than do so at this time.
  1-2 Tbsps whole milk
• Whisk the icing until it’s completely smooth and there are no lumps or streaks. Transfer the icing to a Ziplock or pastry bag.
• Snip a small piece of off the end of the pastry bag or Ziplock, and pipe the icing on half of the cookie.
• Add the little holly berry leaves and sprinkles if you’re using them, and allow the icing to fully set up (to fully harden it’s best to allow the icing the to set up for several hours).
• Serve fresh or package cookies for gifting for later!

Notes

Do I have to use vanilla paste in the glaze?

No. You can substitute the vanilla bean paste for the inside of one vanilla bean pod or 1/2 teaspoon vanilla bean powder. If you don’t like vanilla or want more flavor, use 1/2 teaspoon maple, orange, or lemon extract to make these cookies exactly how you want them!

Course Cookies

Cuisine American

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