Tis the season for treats and sweet and all kinds of yummy baked goods. What would the approaching holidays be without gingerbread cookies?
My eldest son, who is now five, has been obsessed with the story of the gingerbread man lately. So baking up these cookies will certainly be a treat for him. My only fear is, he may not allow us to eat them once they are done, but rather patiently sit, waiting, for the little gingerbread man to jump off the cookie tray. Thankfully we also have cut outs for Christmas trees, wreaths, and reindeers as well.
This recipe makes about 30 cookies, but if you would like to make more for friends and family you can always double the recipe.
If You Are Looking For More Cookie Recipes For Your Holiday Spread, Check Out These Yummy Sweet Treats!
- The Ultimate Peppermint Chocolate Christmas Cookie
- The Ultimate Browned Butter Oatmeal Cookie
- Sourdough S’mores Cookies, With Browned Butter And Rye
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Sourdough Gingerbread Cookies
Tis the season for treats and sweet and all kinds of yummy baked goods. What would the approaching holidays be without gingerbread cookies?
30
servings30
minutes10
minutesIngredients
- Gingerbread Cookies
3/4 cups butter
1 cup brown sugar
1 egg
1/4 cup molasses
1/2 cup sourdough starter discard
1 tsp vanilla
1 3/4 cup flour up to 2 cups.
1/2 tsp salt
1 tsp baking soda
1 1/2 tsp cinnamon
1 1/2 tsp ginger
1/2 clove clove
1/2 tsp all spice
1/3 tsp cardamom
- Buttercream Icing
1/2 cup salted butter (room temperature)
2 cups icing sugar
1 tsp vanilla
1/4 cup 18% cream
Directions
- Combine flour, baking soda, salt, and spices in bowl mix, and set aside.
- With hand held, or standard mixer whisk butter, sugar, egg, molasses, sourdough discard, and vanilla.
- Switch to paddle attachment and add flour, salt, baking soda, and spices, mix until well combined. About 2 minutes on medium low.
- Shape dough into a rough square and wrap in plastic wrap. Place in the fridge to chill for minimum two hours, however it will keep up to three days.
- Remove dough from fridge, cut it in half, and return half to keep it chilled.
- like to roll my dough out on flowered parchment paper, as it is easier to handle this way, as you can avoid getting the dough stuck to the counter. Roll the dough out to approximately 1/8 inch thick.
- Cut into desired shape with your favorite cookie cutter shapes.
- Place on lightly oiled parchment lined cookie sheet.
- Repeat with remaining dough, and bake at 325 for 10-12 minutes.
- Allow cookies to cool completely and decorate with your favorite icing, and sprinkles.
- My favorite icing is buttercream.
- buttercream
- Beat butter with paddle attachment in standard mixer for 3-4 minutes until creamy and smooth.
- Stop mixer, add icing sugar, and mix on LOW, for two minutes before increasing speed. I stress this for the obvious reason. The first time I made buttercream icing I failed to start my mixer on low, but rather turned it right up, and dusted my kitchen and face with icing sugar. If you have ever inhaled a cloud of icing sugar, you know it’s a mistake you don’t make twice.
- Continue to mix until light and fluffy, gradually adding cream
- Lastly add vanilla and mix until desired texture is reached. You want it a little thinner for decorating cookies than you would for icing a cake.
- Fill your piping bag, and decorate as desired.
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