Sourdough Gingerbread Graham Crackers
These Sourdough Gingerbread Graham Crackers take the classic graham and give it a festive glow up with molasses, warm gingerbread spices, and just the right amount of sweetness. They’re crisp, cozy, and so easy to roll and cut into whatever shapes you love most (although if you ask me, tiny gingerbread men are always the right answer). They’re perfect for snacking right out of the jar, tucking into holiday cookie boxes, and turning into the best homemade graham cracker crust.
Why You’ll Love This Recipe
- Classic Gingerbread Flavor- these little gingerbread graham crackers are full of warm spices and nostalgic flavor, just like the gingerbread men we grew up loving. The fun shapes make them extra special, and they’re a hit with adults and kids alike.
- Fun to Make with Kids- Rolling, cutting, and decorating these crackers makes this a perfect bake for little helpers on slow winter afternoons.
- Perfect for sourdough discard– Have discard sitting in the frig? This recipe is an easy delicious way to use it up. You can even let the dough rest overnight for extra flavor and fermentation.
- Great for Gifting and Make-Ahead Baking- these little crackers are perfect for holiday gifting and stay crisp up to a week, making them ideal for cookie boxes or cozy snacking all season long.
Why Should I Add Sourdough Starter to my Graham Crackers?
Incorporating sourdough starter discard into your graham cracker 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:
- Large mixing bowl or stand mixer bowl- for mixing your dough.
- Electric mixer (stand or hand-held)– for combining dough.
- Spatula– for scraping down bowl.
- Parchment paper or silicone mats– to line cookie sheet to avoid burning.
- Baking sheets– to bake graham crackers.
- Fork- to dock the graham crackers.
- Rolling pin- to roll the dough out.
- Knife or pizza wheel- to cut the graham crackers into traditional squares.
- Cookie cutters (optional)- if you’d like to cut these crackers into festive shapes, you’ll need your favorite Christmas cookie cutters. I used these gingerbread men cookie cutters linked here.
Next, Gather Your Ingredients:
- Unsalted Butter – Makes graham crackers crispy and snappy.
- 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.
- Brown sugar – Adds sweetness and helps the crackers crisp without spreading.
- Vanilla extract – Adds depth and warmth to crackers.
- All-purpose flour – Provides structure for the graham crackers. You can substitute bread flour but I like the softness all-purpose gives the crackers.
- Baking Soda – Creates the perfect lift without over puffing the cookies.
- Sea salt – Enhances overall flavor.
- 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.
- Cornstarch- keeps the crackers light and crisp.
- Cocoa Powder- adds a touch of color to give the crackers that traditional graham appearance.
- Ground Ginger, Cinnamon, Cardamom, and Cloves- the perfect blend of spices for your gingerbread graham crackers.
Now let’s bake some Sourdough Gingerbread Graham Crackers!
INSTRUCTIONS
Step 1: Mix the Dough
In a large mixing bowl, add the butter and brown sugar. Using an electric or stand mixer on medium speed, cream together for approximately 2 minutes until the mixture is light and fluffy.
Add the sourdough discard, molasses, and vanilla to the bowl. Combine the rest of the wet ingredients on medium/high speed until everything is smooth and light.
In a separate mixing bowl, whisk together the flour, cornstarch, ginger, cinnamon, cloves, cardamom, salt, cocoa powder, and baking soda.
Add the dry ingredients to the wet, and mix on low until the dough is combined and forms a ball. Remember to scrape down the sides of the bowl and mix everything at the bottom. This insures all your crackers come out evenly. This is a stiff dough, so get it mixed best you can until no flour streaks remain. Don’t overmix the dough or the crackers will be tough.
Wrap the dough in plastic wrap, and pat down to form a cube of dough. Transfer to the refrigerator to chill a minimum of 2 hours, or for a longer fermentation you can chill the dough overnight.
Step 2: Shape and Bake the Crackers
Preheat your oven to 325°F (165°C). Line baking sheets with parchment paper (or my preference) silicone mats. I use these silicone mats all the time linked here.
Lightly flour a clean work surface, and gently roll out your dough to about 1/4 inch thickness. You can either cut the dough into the traditional squares familiar to graham crackers, or cut the dough into fun and cut festive shapes using cookie cutters. I used gingerbread men cookie cutters!
Line your crackers onto the prepared baking sheets, and using a fork or a toothpick poke holes into the crackers to dock them. This helps the crackers bake flat.
Transfer the cracker to the oven, and bake for 20 minutes until the edges look dry and lightly golden.
Allow the crackers to cool fully on a wire rack, they’ll crisp up fully as they cool. Once crackers are cooled they’re ready for snacking or for packaging and gifting!
Yields 24 crackers
How to Store:
Room temperature- Keep in an airtight container for 6-7 days.
FAQ’S:
Why is there cocoa powder?
It deepens the color and enhances the gingerbread flavor without adding a chocolate taste.
Can I use fed starter?
Yes, fed starter may add slight lift, but they will still crisp nicely.
Can I make the dough ahead?
Absolutely. The dough chills beautifully, and chilled dough is easier to roll.
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 Sourdough Gingerbread Graham Crackers in a festive cookie box!
Sourdough Gingerbread Graham Crackers
Equipment
- Large mixing bowl or stand mixer bowl – for mixing your dough.
- Electric mixer (stand or hand-held) – for combining dough.
- Spatula – for scraping down bowl.
- Parchment paper or silicone mats – to line cookie sheet to avoid burning.
- Baking sheets – to bake graham crackers.
- Fork – to dock the graham crackers.
- Rolling Pin – to roll the dough out.
- Knife or pizza wheel – to cut the graham crackers into traditional squares.
- Cookie cutters (optional) – if you'd like to cut these crackers into festive shapes, you'll need your favorite Christmas cookie cutters. I used these gingerbread men cookie cutters linked here.
Ingredients
Wet Ingredients:
- ½ (115g) cup 115g unsalted butter softened
- ¼ (60g) cup sourdough discard (cold or unfed)
- 1/3 (73g) cup brown sugar
- ¼ (60g) cup unsulphered molasses
- 1 tsp vanilla extract
Dry Ingredients:
- 2 (240g) cups all-purpose flour
- ¼ (30g) cup cornstarch
- 2 1/2 tsp ground ginger
- 1 1/2 tap ground cinnamon
- 1/8 tsp cardamom
- ⅛ tsp ground cloves
- ¾ tsp fine sea salt
- 1 (6g) tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
Instructions
Step 1: Mix the Dough
- In a large mixing bowl, add the butter and brown sugar. Using an electric or stand mixer on medium speed, cream together for approximately 2 minutes until the mixture is light and fluffy.½ (115g) cup 115g unsalted butter, 1/3 (73g) cup brown sugar
- Add the sourdough discard, molasses, and vanilla to the bowl. Combine the rest of the wet ingredients on medium/high speed until everything is smooth and light.¼ (60g) cup sourdough discard (cold or unfed), ¼ (60g) cup unsulphered molasses, 1 tsp vanilla extract
- In a separate mixing bowl, whisk together the flour, cornstarch, ginger, cinnamon, cloves, cardamom, salt, cocoa powder, and baking soda.2 (240g) cups all-purpose flour, ¼ (30g) cup cornstarch, 2 1/2 tsp ground ginger, 1 1/2 tap ground cinnamon, 1/8 tsp cardamom, ⅛ tsp ground cloves, ¾ tsp fine sea salt, 1 (6g) tbsp unsweetened cocoa powder, 1/2 tsp baking soda
- Add the dry ingredients to the wet, and mix on low until the dough is combined and forms a ball. Remember to scrape down the sides of the bowl and mix everything at the bottom. This insures all your crackers come out evenly. This is a stiff dough, so get it mixed best you can until no flour streaks remain. Don’t overmix the dough or the crackers will be tough.
- Wrap the dough in plastic wrap, and pat down to form a cube of dough. Transfer to the refrigerator to chill a minimum of 2 hours, or for a longer fermentation you can chill the dough overnight.
Step 2: Shape and Bake the Crackers
- Preheat your oven to 325°F (165°C). Line baking sheets with parchment paper (or my preference) silicone mats. I use these silicone mats all the time linked here.
- Lightly flour a clean work surface, and gently roll out your dough to about 1/4 inch thickness. You can either cut the dough into the traditional squares familiar to graham crackers, or cut the dough into fun and cut festive shapes using cookie cutters. I used gingerbread men cookie cutters!
- Line your crackers onto the prepared baking sheets, and using a fork or a toothpick poke holes into the crackers to dock them. This helps the crackers bake flat.
- Transfer the cracker to the oven, and bake for 20 minutes until the edges look dry and lightly golden.
- Allow the crackers to cool fully on a wire rack, they’ll crisp up fully as they cool. Once crackers are cooled they’re ready for snacking or for packaging and gifting!
- Yields 24 crackers
