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Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Sourdough Discard- Using sourdough starter discard in gingerbread cookies is a fantastic way to use up what you have in the fridge. The discard mainly adds moisture to the dough since the spices overpower its flavor.
• Molasses- Molasses give gingerbread cookies their signature flavor. For this recipe, choose unsulphured molasses, such as Grandma's Original Molasses.
• Brown Sugar- Adds moisture and a rich flavor to the cookies. You can use light or dark brown sugar.
• Ground Spices- These cookies are packed with spices, mainly ginger and cinnamon, along with a bit of allspice, cloves, and nutmeg for extra warmth and flavor.
• All-Purpose Flour- Gingerbread cookies need a higher ratio of flour to keep their shape while baking, so it’s essential to measure it accurately. I recommend weighing the flour with a food scale or lightly spooning it into a measuring cup and leveling it off for the best results.
• Butter- This recipe uses just the right amount of butter to keep the cookies moist while preventing them from spreading too much in the oven.
• Egg Yolk- I call for only the egg yolk in this recipe because the sourdough discard already contains water. This helps keep the cookie dough from becoming too wet.
• Vanilla Extract- A little vanilla adds warmth and rounds out the flavor of the cookies.
• Kosher Salt- I use Diamond Crystal Kosher Salt. You may want to use a little less if you’re using a different type (like table salt or Morton’s).

How to Make Sourdough Gingerbread Cookies

Here is how to make gingerbread cookies with sourdough discard.

Step 2: Mix wet ingredients. In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and brown sugar until light and fluffy. Add the molasses, egg yolk, sourdough discard, and vanilla extract to the butter mixture. Beat together until everything is well combined.

Step 4: Chill the dough. Divide the dough in half and place each half onto a large piece of plastic wrap. Shape each half into a rectangle about one inch thick. Wrap the dough tightly and refrigerate for at least 3 hours or up to 2 days for convenience.

Step 5: Preheat oven. When you're ready to bake, preheat your oven to 350°F and line a baking sheet with parchment paper.

Step 6: Roll out and cut cookie dough. On a lightly floured surface, roll out one piece of dough at a time to about ¼ inch thick. Be careful not to use too much flour, as this can dry out the cookies. Use your favorite cookie cutters to cut the dough into shapes. Gather and re-roll any scraps to make more cookies.

Step 7: Bake cookies. Place the cut-out cookies on the prepared baking sheet, spacing them about 1 inch apart. If the dough feels warm, refrigerate the cut cookies for about 20 minutes before baking to help prevent spreading. Bake for 7-9 minutes or until the edges are just slightly brown.

Step 8: Cool. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. It’s essential to let them cool completely before icing to avoid melting the decoration.

How to Make Royal Icing for Decorating

Decorating gingerbread cookies with royal icing is a fun way to add a festive touch to these classic Christmas cookies. Here’s an easy step-by-step guide for making a basic royal icing. You can customize the icing with different flavor extracts and food coloring if desired.

• Whisk egg whites. In a mixing bowl, beat the egg white until frothy.
• Add powdered sugar. Gradually add powdered sugar, about ¼ to ½ cup at a time, to prevent lumps. Once fully incorporated, add vanilla extract.
• Adjust consistency. Adjust the icing consistency as needed, using more powdered sugar to thicken or water to thin.
• Decorate. Once the cookies are completely cool, decorate them as desired with the royal icing.

How to Store

Sourdough gingerbread cookies can be stored in an airtight container at room temperature for up to 3 days. After that, they may start to dry out.

For longer storage, freeze the cookies in a freezer-safe plastic bag or container for up to 3 months. Thaw at room temperature before eating.

More Sourdough Recipes

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Sourdough Discard- Instead of the usual cream of tartar, these snickerdoodle cookies get their signature tang from sourdough discard. It’s a fun twist that uses up excess starter and adds a unique layer of flavor.
• Cinnamon Sugar- Rolling each dough ball in cinnamon sugar gives these cookies their classic warm and cozy snickerdoodle flavor.
• All-Purpose Flour- To keep the cookies soft (not dry), measure the flour carefully by weighing it or gently spooning it into your measuring cup and leveling it off.
• Butter- Browned butter takes these cookies up a notch, adding a rich, nutty flavor. It also removes excess moisture from the dough, creating a chewier texture.
• Granulated Sugar- This sweetens the cookies and also helps give them a soft, chewy bite.
• Baking Soda + Powder- This combination helps the cookies spread and rise just right, creating that beautiful, cracked top while keeping them light and tender.
• Kosher Salt- I use Diamond Crystal Kosher Salt. If you're using table salt, use about half the amount.

How to Make Sourdough Snickerdoodle Cookies

Here is how to make snickerdoodle cookies with sourdough discard.

Step 1: Brown the butter. In a small saucepan over medium-low heat, melt the butter. Keep whisking it frequently as it continues to cook. After a few minutes, the butter solids will turn a deep golden brown and develop a nutty aroma. Transfer the browned butter to a small bowl to prevent it from overcooking. Let it cool completely until solidified. For faster cooling, place the bowl of butter in an ice bath, stirring until solid.

Step 2: Mix dry ingredients. In a separate bowl, whisk together the flour, baking soda, baking powder, and kosher salt. Set aside.

Step 5: Prepare cinnamon sugar. While the dough is chilling, combine ¼ cup of granulated sugar with the cinnamon in a small bowl. Set aside.

Step 6: Preheat oven. When ready to bake, preheat your oven to 375°F and line a baking sheet with parchment paper.

Step 7: Portion and roll in cinnamon sugar. Scoop heaping tablespoons of chilled dough and roll them into balls. Roll each ball in the cinnamon sugar mixture until fully coated. Place them about 2 inches apart on the prepared baking sheet.

Step 8: Bake cookies. Bake for 9–11 minutes or until the edges are golden, centers are set, and tops are slightly cracked.

Step 9: Cool and enjoy. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

How to Store

Store your sourdough snickerdoodles in an airtight container at room temperature for up to one week. For longer storage, you can freeze them in a freezer-safe container for up to 6 months - just thaw at room temperature when you’re ready to serve.

You can also make the dough ahead! Either keep it in the fridge for up to 2 days or freeze it for up to 2 months. For easier baking later, I recommend rolling the dough into balls before freezing.

More Sourdough Cookie Recipes

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Sourdough Discard- Adding sourdough discard helps use up extra starter and prevent waste. The chocolate and peppermint flavors in the cookies mostly mask the sourdough taste.
• Dutch-Processed Cocoa Powder- Dutch-processed cocoa is less acidic than natural cocoa, giving the cookies a smoother, more balanced chocolate flavor.
• White Chocolate Chips- I used white chocolate chips for this recipe, but feel free to swap in white chocolate chunks or chopped baking chocolate for a different texture.
• Peppermint Candy- You can use either crushed peppermint starlight candies or candy canes - both add the perfect holiday crunch and minty flavor.
• Butter- Make sure your butter is softened so it mixes easily into the dough.
• All-Purpose Flour- All-purpose flour provides structure and a soft, chewy texture. For best results, measure it by weight or use the spoon-and-level method.
• Granulated & Brown Sugar- Combining both sugars gives the cookies a balanced sweetness and a chewy texture.
• Baking Soda- Baking soda helps the cookies spread and creates a soft, chewy center with slightly crisp edges.
• Kosher Salt- I use Diamond Crystal Kosher Salt. If substituting with Morton's or table salt, use a bit less or weigh it in grams to avoid over-salting.

How to Make White Chocolate Peppermint Sourdough Cookies

Here is how to make peppermint white chocolate cookies with sourdough discard.

Step 1: Mix dry ingredients. In a small bowl, whisk together the flour, cocoa powder, baking soda, and kosher salt. Set aside.

Step 2: Combine wet ingredients. In a large mixing bowl, use a hand mixer (or stand mixer) to cream together the softened butter, brown sugar, and granulated sugar until well combined. Add the eggs, beating well until light and fluffy. Mix in the sourdough discard, vanilla extract, and peppermint extract until smooth.

Step 3: Mix cookie dough. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a thick dough forms and no dry flour remains visible. Gently fold in the white chocolate chips until evenly distributed throughout the dough.

Step 4: Chill the dough. For the best flavor and texture, cover the dough and refrigerate for at least 1 hour (or up to 48 hours). If you’re short on time, you can bake the dough immediately as long as it’s not overly soft.

Step 5: Portion cookie dough. When ready to bake, preheat your oven to 350°F and line a baking sheet with parchment paper. Use a tablespoon or small cookie scoop to drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Step 6: Bake the cookies. Bake the cookies for 9-11 minutes or until the centers are just set. While the cookies are still hot, sprinkle them with crushed peppermint candy so it sticks.

Step 7: Cool. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

How to Store

Store sourdough white chocolate peppermint cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies for up to 6 months. Thaw at room temperature before serving.

If you want to make the dough ahead, you can keep it in the fridge for up to 2 days or freeze it for up to 2 months. For easy baking later, I suggest freezing the dough in pre-portioned balls.

More Sourdough Cookie Recipes

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Sourdough Discard- The sourdough discard adds a unique, tangy flavor to these shortbread cookies. Of course, it’s also just a great way to use your extra starter, so nothing goes to waste.
• Butter- Butter is what makes shortbread cookies so rich and delicious. Make sure it’s softened before you start so it mixes easily with the sugar.
• Powdered Sugar- Powdered sugar is used in shortbread cookies for a soft, tender, melt-in-your-mouth texture. These cookies are not meant to be too sweet, which is why there’s only ¾ cup of powdered sugar in the dough. They’re perfect for those who prefer a less sugary treat.
• All-Purpose Flour- It's best to weigh the flour with a scale. However, if you’re using cups, spoon it into the cup and level it off to avoid using too much.
• Vanilla Extract- A little vanilla adds warmth and rounds out the flavor of the cookies.
• Kosher Salt- I use Diamond Crystal Kosher Salt. You may want to use a little less if you’re using a different type (like table salt or Morton’s).

How to Make Sourdough Shortbread Cookies

Here is how to make shortbread cookies with sourdough discard.

Step 1: Cream butter and sugar. In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and powdered sugar together until the mixture is smooth and creamy.

Step 2: Add wet ingredients. Add the sourdough discard and vanilla extract to the bowl, mixing until fully combined.

Step 4: Shape and chill dough. Lay a piece of plastic wrap on your counter. Transfer the dough to the center of the wrap and use the wrap to shape the dough into a log or disc. The size of the log will determine how big your cookies will be (mine was about 2 inches in diameter). If using cookie cutters, you can shape the dough into a disc for rolling out instead. Wrap the dough tightly and refrigerate for at least 1 hour, or up to 2 days, to firm it up.

Step 5: Preheat oven. When ready to bake, preheat the oven to 350℉ and line a baking sheet with parchment paper.

Step 6: Cut cookie dough. If you shaped the dough into a log, unwrap it and cut it into ¼-inch thick slices with a sharp knife. If using cookie cutters, roll the dough out on a lightly floured surface to about ¼-inch thick, and use the cookie cutters to create your desired shapes. Re-roll any scraps to cut out additional cookies. Use a fork or skewer to dock each cookie, which helps prevent them from puffing up too much while baking and adds a decorative touch.

Step 7: Bake cookies. Transfer the cookies to the prepared baking sheet, leaving about an inch of space between each one. Bake in the preheated oven for 15-17 minutes, or until the edges are deeply golden brown and the tops are just starting to brown.

Step 8: Cool. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. The cookies will continue to crisp up as they cool.

How to Store

Store sourdough shortbread cookies in an airtight container for 5-7 days at room temperature.

For longer storage, freeze cookies for up to 3 months. Thaw at room temperature.

More Sourdough Cookie Recipes

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Sourdough Discard- Adding sourdough discard to thumbprint cookies reduces food waste while giving them a unique, subtly tangy flavor.
• Raspberry Jam- Raspberry jam is a classic choice and pairs beautifully with the almond extract. However, feel free to experiment with other jam flavors you enjoy, such as strawberry, apricot, or cherry.
• Almond Extract- Almond extract adds the signature flavor to these thumbprint cookies, but remember that a little goes a long way! If you’re not a fan of almond, you can easily substitute it with extra vanilla extract.
• All-Purpose Flour- Use a scale or spoon the flour into the measuring cup and level it off for best results. Too much flour can result in dry, crumbly cookies.
• Granulated Sugar- Sweetens the cookies and creates a slightly crunchy, sparkly exterior when rolled before baking - perfect for the holidays!
• Butter- Make sure the butter is softened before making the dough so everything mixes together easily.
• Kosher Salt- I use Diamond Crystal Kosher Salt. If you're using table salt, use about half the amount.

How to Make Sourdough Thumbprint Cookies

Here is how to make raspberry almond thumbprint cookies with sourdough discard.

Step 1: Cream butter and sugar. In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy.

Step 2: Add wet ingredients. Mix in the sourdough discard, vanilla extract, and almond extract until everything is well combined.

Step 5: Portion cookie dough. Scoop tablespoon-sized portions of the chilled dough and roll them into balls. Roll each ball in the granulated sugar, then place them evenly spaced on the prepared baking sheet, leaving about 2 inches between each cookie.

Step 6: Fill with jam. Use your thumb or the back of a wooden spoon to make a small indentation in the center of each cookie dough ball. If any cracks form around the edges, gently press them together as best you can. Fill each indentation with about ¼ teaspoon of jam, being careful not to overfill to prevent leaks during baking.

Step 7: Bake cookies. Bake the cookies for about 13-15 minutes or until the edges start to turn golden brown.

Step 8: Cool. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The jam will set as the cookies cool.

How to Store

Store sourdough thumbprint cookies in an airtight container for up to 5 days at room temperature.

For longer storage, freeze cookies for up to 3 months. Thaw at room temperature before enjoying.

More Sourdough Cookie Recipes

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Sourdough Discard- Using sourdough discard in these cookies not only helps reduce food waste, but also adds moisture and gives them a unique twist that sets them apart from traditional peanut butter blossoms.
• Natural Peanut Butter- Choose natural peanut butter made with just peanuts and salt. Smooth peanut butter works best because chunky can make the cookies crumbly. I like Teddie Peanut Butter since it's made in my home state of Massachusetts.
• Hershey's Kisses- I used classic Hershey's Milk Chocolate Kisses, but you can switch it up with different flavors or any chocolate candy you like.
• All-Purpose Flour—This flour gives the cookies a soft texture while providing enough structure for the Hershey’s Kiss. Measure carefully using a scale or the spoon-and-level method to avoid dry cookies.
• Granulated Sugar- Rolling the dough in granulated sugar gives the cookies a sweet, crispy coating and a little sparkle - perfect for the holidays.
• Butter- Make sure the butter is softened before making the dough so everything mixes smoothly.
• Kosher Salt- I use Diamond Crystal Kosher Salt. If you're using table salt, use half the amount.

How to Make Sourdough Peanut Butter Blossom Cookies

Here is how to make peanut butter blossom cookies with sourdough discard.

Step 1: Whisk dry ingredients. In a small bowl, whisk together the flour, baking soda, and kosher salt. Set aside.

Step 2: Combine wet ingredients. In a large mixing bowl, use a hand mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg until fully combined. Then add the peanut butter, sourdough discard, and vanilla extract, mixing until smooth.

Step 4: Preheat oven. When ready to bake, preheat your oven to 350°F and line a baking sheet with parchment paper. Fill a small bowl with about ¼ cup of granulated sugar.

Step 5: Portion cookie dough. Scoop out tablespoon-sized portions of dough, roll them into balls, and then roll each ball in the granulated sugar. Place the dough balls on the baking sheet, spacing them about 2 inches apart. Press a Hershey’s Kiss into the center of each dough ball, gently flattening them.

Step 6: Bake cookies. Bake the cookies for 9-11 minutes, or until the edges are just starting to turn golden brown.

Step 7: Cool. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

How to Store

Store sourdough peanut butter blossoms in an airtight container at room temperature for up to 5 days.

For longer storage, freeze for up to 3 months. Thaw at room temperature before eating.

More Sourdough Cookie Recipes

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Sourdough Discard- Using extra sourdough starter in molasses cookies is a great way to add moisture and a subtle sourdough flavor.
• Unsulphured Molasses- You can find unsulphured molasses at most grocery stores. My favorite is Grandma's Original Molasses for its mild, sweet flavor.
• Ground Spices- A blend of primarily ground ginger and cinnamon with a pinch of clove and nutmeg.
• All-Purpose Flour- Provides enough structure to create a soft yet chewy cookie.
• Butter- Adds moisture and a rich flavor while helping create crispy edges.
• Neutral-Flavored Oil- Keeps the cookies soft and chewy since it stays liquid at room temperature. Use a neutral oil like avocado, canola, sunflower, or vegetable oil.
• Brown Sugar- Adds moisture and a richer molasses flavor.
• Granulated Sugar- Contributes to the sweetness and helps create the crackled surface when the cookie dough balls are rolled in it.
• Egg Yolk- I use only the yolk to reduce moisture in the dough since the sourdough discard already adds water.
• Kosher Salt- I use Diamond Crystal Kosher Salt. Consider using a little less if you use Morton's or table salt.

How to Make Sourdough Molasses Cookies

Here is how to make molasses crinkle cookies with sourdough discard.

Step 4: Preheat oven. About 20 minutes before you’re ready to bake, preheat your oven to 375°F and line a baking sheet with parchment paper.

Step 5: Roll cookie dough sugar. Add a ¼ cup of granulated sugar to a shallow bowl or plate. Scoop about a tablespoon of cookie dough and roll it into a ball. Roll each dough ball in the granulated sugar until fully coated. Arrange the sugared dough balls on the prepared baking sheet, leaving about two inches of space between each to allow for spreading.

Step 6: Bake the cookies. Bake the cookies for 8-9 minutes, or until the edges are just set and beginning to brown, and the tops look crackled.

Step 7: Cool. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

How to Store

You can store sourdough molasses cookies in an airtight container for up to one week at room temperature.

For longer storage, transfer cookies to a freezer-safe plastic bag or container and freeze for up to 3 months. Thaw at room temperature before serving.

More Sourdough Cookie Recipes