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–+ servings
Sourdough Gingerbread Cookies on a white plate

Sourdough Gingerbread Cookies Recipe

By McKenna Pulda
Yield: 24 cookies
Prep Time: 15 minutes
Cook Time: 8 minutes
Chilling Time: 3 hours
Total Time: 3 hours 23 minutes
Welcome in the warmth of the holidays with these Sourdough Gingerbread Cookies, irresistibly soft, chewy, and bursting with festive spices, and of course, sourdough!
4.50 from 16 votes
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Equipment

Ingredients

  • 420 grams all-purpose flour 3 cups
  • 6 grams baking soda 1 teaspoon
  • 6 grams ground cinnamon 1 Tablespoon
  • 4 grams ground ginger 1 Tablespoon
  • 2 grams allspice 1/2 teaspoon
  • 2 grams cloves 1/2 teaspoon
  • 3 grams salt 1/2 teaspoon
  • 113 grams unsalted butter, room temperature 1/2 cup
  • 220 grams light brown sugar 1 cup
  • 1 egg room temperature
  • 90 grams dark molasses 1/4 cup
  • 140 grams sourdough discard heaping 1/2 cup

Royal Icing

  • 28 grams unsalted butter, room temperature 2 Tablespoons
  • 260 grams powdered sugar 2 cups
  • 30 grams milk 2 Tablespoons

Instructions

Dry Ingredients

  1. Whisk together the all-purpose flour, baking soda, cinnamon, ginger, allspice, cloves, and salt in a large mixing bowl. Set to the side.
    420 grams all-purpose flour, 6 grams baking soda, 6 grams ground cinnamon, 4 grams ground ginger, 2 grams allspice, 2 grams cloves, 3 grams salt

Wet Ingredients

  1. In a bowl of a stand mixer with the paddle attachment or in a bowl with a hand mixer, cream the butter and brown sugar on medium speed for 3-4 minutes, or until light and fluffy. 
    113 grams unsalted butter, room temperature , 220 grams light brown sugar
  2. Add the egg, molasses, and sourdough starter discard, and mix until combined. It may curdle, but that's okay.
    1 egg, 90 grams dark molasses, 140 grams sourdough discard

Combine and Chill

  1. Add the dry ingredients to the wet ingredients and mix on low speed until combined. It will be a rather thick and slightly sticky dough. A dry gingerbread dough will often lead to a crumbly and dry cookie.
  2. Divide the dough ball into two even pieces, roll until a smooth ball, and cover each with plastic wrap. Chill in the refrigerator for at least 3 hours or overnight. 
  3. Once the chill period time is complete, remove the dough from the fridge. 

Roll and Cut

  1. Preheat the oven to 350 degrees F and place parchment paper on a rimmed baking sheet. Set aside.
  2. Roll out one disc at a time on a floured work surface to 1/4 of an inch thick. Use cookie cutters of your choice, and place the unbaked cookie dough on the prepared pan. 
  3. Reroll the scraps and continue to cut out additional cookies.

Bake

  1. For cookies smaller than 4 inches, bake for 9 minutes. For cookies larger than 4 inches, bake for 11 minutes.
  2. Remove the cookies from the oven and cool completely on a wire rack. 

For Frosting:

  1. To a medium bowl, add room temperature butter, milk, and half of the powdered sugar to a bowl. Mix until smooth. Then, add the additional cup of powdered sugar and mix again. Add frosting to a piping bag, if desired.
    28 grams unsalted butter, room temperature, 260 grams powdered sugar, 30 grams milk
  2. Decorate the cookies, allow the frosting to dry and enjoy!

Notes

This recipe card was updated on February 24th, 2026. 

Recipe Tips

These sourdough ginger molasses cookies are soft and chewy. If you'd prefer crispier cookies, cook for additional time. Remember the cookies crisp up while they cool.
Leftover cookies can be stored in an airtight container for a couple of days at room temperature.

Nutrition

Serving: 1g | Calories: 204kcal | Carbohydrates: 38g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 126mg | Potassium: 97mg | Fiber: 1g | Sugar: 22g | Vitamin A: 160IU | Vitamin C: 0.04mg | Calcium: 26mg | Iron: 1mg
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