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Discard Gingerbread Grahams (Shortbread Cookies)

Joselyn Buehler
These Discard Gingerbread Grahams are a delightful twist on traditional gingerbread cookies, combining the warm, spiced flavors of the holidays with the buttery richness of a shortbread cookie. The addition of cocoa powder and molasses deepens the taste, while cornstarch gives them a tender, melt-in-your-mouth texture. Perfectly crisp yet tender, these cookies are versatile enough to enjoy plain for a less sugary option, with a cup of tea, or dressed up with a drizzle of brown butter icing. They’re also easy to make ahead, making them a perfect treat for holiday gatherings or gift-giving.
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Ingredients
  

For the Cookies:

  • 1 cup (230g) unsalted butter, room temperature
  • 1/4 cup (60g) sourdough discard (cold, unfed)
  • 1/2 cup (60g) powdered sugar
  • 1/2 cup (85g) brown sugar, lightly packed
  • 2 tsp vanilla extract
  • 2 1/2 cups (300g) all-purpose flour
  • 1/4 cup (30g) cornstarch
  • 2 teaspoons ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamom (optional, or substitute 1/4 tsp lemon peel)
  • 1/4 tsp ground nutmeg (1/2 tsp if you love nutmeg)
  • 2 tbsp (30g) dark molasses
  • 3/4 tsp fine sea salt
  • 1 tbsp (6g) cocoa powder

For the Brown Butter Icing (Optional):

  • 3 tbsp (45g) unsalted butter, browned
  • 1 1/2 cups (180g) powdered sugar
  • 1–2 Tablespoons milk (adjust for consistency)
  • 1/4 tsp vanilla extract
  • Optional: 1 tsp meringue powder for extra stability

Instructions
 

Prepare the Dough

  • Cream Butter & Sugar: In a stand mixer or with hand beaters, beat the butter, sourdough discard, and powdered sugar until smooth and creamy. Add brown sugar, vanilla extract, and molasses. Mix until well combined.
  • Mix Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, spices, cocoa powder, and salt. Gradually add the dry mixture to the wet ingredients. Mix on low speed until a firm dough forms.
  • Chill Dough: Divide the dough into two discs, wrap in plastic wrap, and chill for at least 1 hour or up to 24 hours.

Bake:

  • Preheat Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  • Roll Dough: Roll the dough on a lightly floured surface to 1/4-inch thickness. Keep the dough cold while working. Flour as needed to prevent sticking.
  • Cut Out Shapes: Lightly flour cookie cutters and cut out shapes (I used this gingerbread cookie cutter (https://amzn.to/41IyJc7). Transfer to the prepared baking sheet. Gather and reroll scraps as needed. Use a fork to poke decorative “buttons” into the grahams.
  • Bake: Bake for 15 minutes, or until the edges are lightly golden. For crispier cookies, bake an additional 1–2 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Prepare the Icing: (Optional)

  • Brown Butter: Brown your butter in a small pot on low heat until golden, whisking occasionally. In a medium bowl, whisk the browned butter until cooled but still warm. Gradually add powdered sugar and whisk until smooth. Use hand beaters if desired for this (makes it much easier).
  • Adjust Consistency: Add the vanilla extract and 1 Tablespoon milk, mixing well. Add more milk, 1/4 tsp at a time, until the icing reaches a piping consistency. For extra stability, stir in meringue powder.
    Transfer to a piping bag and cut off 1/4 in of tip when ready to decorate. 

Decorate & Enjoy

  • Pipe or drizzle icing over the cooled grahams. Allow icing to set before serving or storing.
  • Store cookies in an airtight container for up to 1 week.
Course Baked Goods, Cookies