Sourdough Gingerbread Cookies with the Perfect Snap
There’s something magical about baking sourdough gingerbread cookies during the holiday season. The warm spices, the blackstrap molasses, and that buttery brown sugar goodness all come together and basically scream “it’s Christmas!
I still vividly remember taking my first bite of a gingerbread cookie—one bite was all it took. I was hooked! Now I’ve put together my own version using sourdough starter and I’ve let the dough ferment for a slightly healthier twist that’s just as delicious—maybe even more so!
These cookies are sturdy enough for building a gingerbread house, yet still delightful to eat, with the perfect satisfying “snap”.
This gingerbread cookie recipe uses a touch of active sourdough starter for deeper flavor and a nostalgic, old-fashioned texture. Whether you’re cutting out gingerbread men, decorating with royal icing, or assembling a homemade gingerbread house, this dough holds its shape perfectly.
Why Add Sourdough to Gingerbread Cookies?
Adding an active sourdough starter or sourdough discard enhances the flavor of traditional classic cookies like gingerbread. Sourdough starter is essentially flour and water, common ingredients found in many recipes, so it’s easy to work into many recipes.
Using sourdough is also a great way to use up starter, making it a great option to reduce kitchen waste.
If you enjoy the slight tang of sourdough, you will love my soft sourdough ginger cookies dipped in white chocolate, Lofthouse style sourdough sugar cookies and sourdough thumbprint cookies too!
I like to use a 100% hydration starter in this crispy gingerbread cookie recipe. This helps balance the wet ingredients and dry ingredients, giving a firm yet slightly chewy finish and that unmistakable classic gingerbread flavor.
Hard Sourdough Gingerbread Cookie Recipe
Ingredients:
- 2 ¼ teaspoons ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda (reduced from 2 tsp for denser, crisper cookies)
- 2 ½ to 2 ¾ cups all-purpose flour (add more for a rollable dough)
- ½ teaspoon salt
- ½ cup white sugar
- ½ cup dark brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ¼ cup blackstrap molasses (reduced from ⅓ cup for a firmer dough)
- 1 ½ sticks (12 tablespoons) softened butter
- ½ cup sourdough starter (100% hydration starter, fed 1:1 ratio or discard)
Instructions:
- In the bowl of a stand mixer, cream the softened butter, white sugar, and dark brown sugar together using the paddle attachment (or a hand mixer) until light and fluffy.
- Add the egg, vanilla extract, blackstrap molasses, and sourdough starter. Mix until well combined. These wet ingredients will bring together the warm flavors and make your dough rich and aromatic.
- In a separate bowl, whisk together your dry ingredients: flour, baking soda, spices, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until a firm piece of dough forms. If it feels sticky, add a bit more flour (1–2 tablespoons at a time) until it has a good texture for rolling.
- Wrap the dough tightly in plastic wrap and chill for at least 2 hours. A long chill period time (24–48 hours) deepens the flavor and makes the texture of the cookie even better. This long ferment helps with structure and prevents spreading during bake time.
- Roll the dough on pieces of parchment paper to about ¼ inch thick. Use cookie cutters to cut shapes or trace my free gingerbread house template with a knife to make each piece of dough for your holiday masterpiece.
- Place on a prepared baking sheet and bake at 350°F (175°C) for 10–12 minutes for a softer, chewy texture or 13–15 minutes for crispier cookies. I find 13-14 minutes to be the optimal time for sturdy gingerbread cookies that can hold up to the pressure of building gingerbread houses!
- Cool on a wire rack or cooling rack completely. The cookies will firm up as they cool to room temperature.
Tips for the Perfect Cookie Texture
The secret to achieving that perfect cookie with a nice “snap” lies in two key steps:
- Roll thin: About ¼ inch is ideal for that traditional gingerbread men texture.
- Bake long enough: Around 13 minutes is the sweet spot in my oven for crispier cookies that will hold up to constructing your dream gingerbread abode.
A long chill period time also ensures your cookies don’t spread and hold their shape beautifully for decorating.
Printable Recipe Card:
Hard Sourdough Gingerbread Cookies
Equipment
- 1 Stand Mixer
Ingredients
- 2 ¼ teaspoons ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 2 ½ to 2 ¾ cups all-purpose flour
- ½ teaspoon salt
- ½ cup white sugar
- ½ cup dark brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ¼ cup blackstrap molasses
- 1 ½ sticks 12 tablespoons softened butter
- ½ cup sourdough starter 100% hydration, fed or discard
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, white sugar, and dark brown sugar until light and fluffy.
- Add the egg, vanilla extract, blackstrap molasses, and sourdough starter. Mix until well combined.
- In a separate bowl, whisk together the flour, ground ginger, pumpkin pie spice, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a firm dough forms. If the dough feels sticky, add up to 2 tablespoons more flour for a rollable consistency.
- Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours, or up to 48 hours for deeper flavor and better texture.
- On a lightly floured surface or between pieces of parchment paper, roll the dough to ¼ inch thick.
- Use cookie cutters or your gingerbread house template to cut out shapes. Transfer to a prepared baking sheet.
- Bake at 350°F (175°C) for 10–12 minutes for a firm but slightly chewy texture, or 13–15 minutes for crispier cookies.
- Cool completely on a wire rack before decorating with royal icing or assembling your gingerbread house.
Notes
Store leftover cookies in an airtight container at room temperature for up to one week. Optional Glaze:
For a glossy finish, brush freshly baked cookies with a mix of 1 tablespoon molasses and 1 teaspoon hot water.
FAQ: Troubleshooting Sourdough Gingerbread Cookies
Why aren’t my cookies crispy?
If your cookies turned out too soft, you likely rolled them too thick or shortened the bake time. Roll thinner and bake a minute or two longer for that classic little crunch.
Why did my cookies spread in the oven?
The dough may not have been chilled properly. Keep it wrapped in plastic wrap in the fridge until it’s firm — cold butter equals less spread and sharper edges.
What icing should I use for decorating?
Royal icing is the best choice for decorating gingerbread men or building a gingerbread house. It sets firm, dries shiny, and pipes beautifully through a piping bag.
How should I store leftover cookies?
Keep leftover cookies in an airtight container at room temperature for up to a week. You can also store decorated cookies in a glass jar or metal tin lined with parchment for gifting.
How to Build a Sourdough Gingerbread House
Making your own gingerbread house is a timeless family tradition — and this dough is sturdy enough to hold up to the task.
Download my free gingerbread house template and lay it over the rolled dough. Use a knife to cut around each section and make two of every template piece. Bake, cool, and assemble with royal icing or stiff butter cream frosting.
Break out the frosting and candy stash, and let everyone decorate their own gingerbread masterpiece. The more color (and laughter), the better!
Other Sourdough Cookie Recipes You May Enjoy:
Once you have a delicious cookie made with sourdough, it’s a given that you will be hungry for more! No worries, I’ve got you covered:
- Sourdough Lofthouse-Style Sugar Cookies – soft, fluffy, and topped with creamy frosting. Ridiculously better than store bought!
- Sourdough Thumbprint Cookies – buttery, delicate, and filled with your choice of jam, chocolate, or my favorite- icing.
- Sourdough Cut-Out Sugar Cookies – perfect for royal icing decorations and holiday gifting!
- Soft and Chewy Ginger Molasses Cookies– the soft and chewy version of my gingerbread cookies. Dipped in white chocolate and dusted with edible shimmer frosting — they look like they’ve been dusted with snow. These make one of my top favorite cookies to gift during the Christmas season.
