Description
These soft sourdough gingerbread cookies are a delightful twist on a classic, featuring warm spices and a soft, chewy texture thanks to sourdough discard.
Ingredients
- 1 cup granulated sugar (240g)
- 8 tablespoons unsalted butter, room temperature (113g)
- 1/4 cup molasses (90g)
- 3/4 teaspoon salt (5g)
- 1 large egg
- 1 large egg yolk
- 1/2 cup sourdough discard (125g)
- 1 teaspoon baking soda (6g)
- 2 teaspoons ground ginger (6g)
- 1 teaspoon ground cinnamon (3g)
- 1/4 teaspoon nutmeg (1g)
- 1/4 teaspoon ground cloves (1g)
- 2 1/2 cups all-purpose flour (325g)
- 1/4 cup granulated sugar, for coating
Instructions
- In a mixing bowl, cream together the unsalted butter and granulated sugar until light and airy.
- Add the molasses, salt, egg, egg yolk, and sourdough discard. Mix until fully combined.
- In a separate bowl, whisk together the baking soda, ground ginger, ground cinnamon, nutmeg, ground cloves, and all-purpose flour.
- Gradually incorporate the dry ingredients into the wet mixture, mixing just until combined.
- Chill the dough for at least 30 minutes to make it easier to roll.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop out portions of dough and roll them into balls, then roll each ball in granulated sugar before placing it on the prepared baking sheet.
- Bake for 10-12 minutes, until the edges are set and the tops look slightly cracked.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For consistent cookie sizes, use a cookie scoop. If the dough becomes too soft, refrigerate it for a bit longer.
