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iced gingerbread cookies in the shape of men and trees on a baking sheet on a marble counter

Hard Sourdough Gingerbread Cookies

Crisp, sturdy, and full of warm spices, these sourdough gingerbread cookies are perfect for gingerbread houses, decorating with royal icing, or gifting during the holiday season. The sourdough starter adds a subtle depth of flavor and a beautiful texture with just the right snap.
Prep Time 20 minutes
Cook Time 13 minutes
Chill time 2 hours
Total Time 2 hours 33 minutes

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

Tips for the Best Cookie Texture:
Roll thin – About ¼ inch is ideal for that classic gingerbread snap and perfect cookie texture.
Bake long enough – Around 13 minutes is the sweet spot for crispier cookies that still have a touch of chew.
Chill the dough – A long chill period (at least 2 hours, up to 48) gives the best texture and prevents cookies from spreading during bake time.
Storage:
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.