Sourdough Gingerbread Crinkle Cookies

Sourdough gingerbread crinkle cookies are a delectable fusion of tangy sourdough starter and warm, spicy gingerbread. These cookies boast a delightful crackled surface, offering a soft and chewy indulgence with every bite.

Course Dessert, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 20

Cook Time 12

Fermentation Time 2

Total Time 2 32

Servings cookies

Calories 105kcal

Equipment

Cookie Scoop
2 Cookie Sheets or Baking Trays (lined with parchment paper)

Ingredients

170 g Butter (softened at room temperature)
200 g Brown Sugar (use either light or dark brown sugar)
1 Egg
85 g Molasses (not blackstrap molasses)
100 g Sourdough Starter (active starter or sourdough discard)
10 g Baking Soda
2 teaspoon Dried Ginger (ground)
1 teaspoon Cinnamon (ground)
1 teaspoon Nutmeg (ground)
300 g All Purpose Flour
75 g Powdered Sugar (for rolling the dough balls in)

Instructions

Making the Cookie Dough

In a medium size bowl, cream butter and brown sugar together until well combined.
Now add the egg, molasses and sourdough starter. Whisk together until the batter is light and fluffy.
Now, add the cinnamon, ginger and nutmeg, baking soda and all purpose flour and stir to create a thick cookie dough. The dough will be a bit wetter than a regular cookie dough.
Cover the bowl of cookie dough with a plastic food cover and place into the fridge for at least 2 hours. This dough can be left in the fridge overnight to ferment with no issues.

When You're Ready to Bake

Preheat the oven to 200C (390F). Prepare two large cookie sheets with parchment paper.
Using a cookie scoop, scoop large balls of dough and roll them into balls. Roll the balls into the powdered sugar until they are completely coated and then place onto the prepared cookie sheet. You want to leave a space between each one as they do spread out.
Bake the cookies for 10 to 12 minutes at 200C (390F) or until they are crinkly and just set in the middle. Remove from the oven and allow to cool on the tray for around 10 minutes before transferring to a wire rack to cool completely.

Notes

Dried Ginger - I've used 2 teaspoon of dried ground ginger in this recipe. If you like a really spicy gingerbread flavor, increase this to 4 teaspoon of dried ginger.

Dough Balls - I've used a cookie scoop to create evenly sized dough balls that are 30g in size.

Sourdough Starter or Discard - you can use either sourdough starter or sourdough discard for this recipe.

Nutrition