The Best Sourdough Spiced Gingerbread Cookies

There is something magical about the first bite of a sourdough spiced gingerbread cookie. It’s a perfect blend of warmth and spice that tastes like Christmas in cookie form.

These cookies are soft and tenter in the center with slightly crispy edges around the outside. They’re enhanced with a rich molasses and combined with a medley of spices like cinnamon, nutmeg and cloves.

Because they’re fully fermented, these cookies have a distinctive sweetness and digestible texture that sourdough lovers crave.

They bring together everything we love about the season from the warmth of spice to the comfort of tradition. And they’re the kind of cookie that makes your kitchen smell like pure holiday joy.

So if you’re looking for a way to fill your home with the scent of Christmas, make these cookies today and all season long! Your future self (and everyone you share them with) will thank you 🙂

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Still need a sourdough starter?

Before we get started you will need a sourdough starter. If you do not have one yet, here is a Day by Day Guide to help you make your own Sourdough Starter. I also have more details on how to feed your sourdough starter, especially if you’re a beginner. Or if you have any questions about your sourdough starter, I have a great guide that helps answer any questions that may leave you confused called “I have a sourdough starter, now what?” And if you’d like to learn more about the benefits of sourdough, check out my “Why Sourdough?“.

Ingredients to make The Best Sourdough Spiced Gingerbread Cookies

• Browned Butter (see post below for how to make)
• All Purpose Flour
• Active Sourdough Starter
• Brown Sugar
• Sugar
• Vanilla
• Egg
• Molasses
• Spices: Cinnamon, Cardamom, Ginger, Nutmeg, Cloves
• Baking Soda
• Baking Powder
• Sea Salt
• Chocolate Chips (optional)

How to Make Browned Butter:

Browned Butter: Melt one cup of butter on stove in a medium size pan over low heat. Bring butter to a slow boil. The butter will appear foamy and grow slightly, that’s why I suggest using a medium sized pan.

After about 5 minutes, whisk the butter. It will still be foamy, but as you keep mixing you will slowly start to see the color change from yellow to brown. There should be some brown specks at the bottom.

The smell will change and become nutty flavored. Once you’ve reached this browned butter status, remove from heat. Add this to the flour and sourdough starter to ferment.

How to make The Best Sourdough Spiced Gingerbread Cookies

• In a medium sauce pan, brown butter and cool slightly. (See post above for how to) Add flour and starter to a large bowl then add in cooled brown butter. Mix together until well incorporated and starter is no longer clumpy. Cover and ferment 2-12 hours.

2 Fermenting options:

1. Ferment the dough for 2-12 hours at room temperature to allow the grains to break down. After fermenting, the dough ball will look expanded and cracked. Mix in the rest of the ingredients. Scoop and bake at 375 degrees F for 10-12 minutes.
2. Long, cold ferment. Mix all ingredients together until well combined. Add dough to a bowl or container. Cover tightly and refrigerate for 12 to 72 hours for the cold ferment. Remove and let dough come to room temp. Scoop dough and drop onto baking sheet.
3. Bake at 375 degrees F for 10-12 minutes or until slightly golden brown around the bottom of cookie.

Why use sourdough in gingerbread cookies?

Sourdough adds a complexity and depth to the flavor of these cookies. The natural fermentation enhances the favor of the spices and molasses creating a rich, well rounded taste. It also improves the texture and makes the cookies easier to digest. Wins all around!

What do you mean by “fully fermented” and do I have to do that?

Fully fermented means the dough is allowed to rest and ferment for an extended period of time. This slow fermentation allows the sourdough starter to break down the anti nutrients in the grains making them easier for our bodies to digest. Read my “Why Sourdough” for more details.

No, you do not have to fully ferment this cookie dough. You can simply mix all the ingredients together and bake immediately.

Will the cookies taste sour because of the sourdough starter added in?

Not at all! The fermentation softens the tang of the sourdough that compliments the molasses and spice perfectly.

Can I make the dough ahead of time?

Absolutely! In fact, it’s encouraged! The longer the fermentation improves both taste and digestibility.

Making the dough a day or two ahead of time, and chilling it in the fridge for a “cold ferment” is my favorite way to make these cookies. Then you can make them fresh whenever you want to!

Just don’t forget to bring the dough to room temperature first before baking. The butter hardens the batter and may need to be mixed some before scooping your cookies to bake.

What spices make these cookies taste like Christmas and can I omit any?

The classic gingerbread spices I use are: cinnamon, cardamom, ginger, nutmeg and cloves. But if you’re not a fan of a certain spice, it’s okay, just omit that one! They will still taste delicious with even just a few of these classic spices.

How can I store these cookies?

Keep them in an airtight container at room temperature for up to a week. Their flavor and softness improves after the first day so it’s okay to bake them ahead of time. However they will begin to dry out after a few days, but I’m guessing yours won’t last that long 😉

Can I freeze these cookies?

Absolutely! They freeze very well and make for a tasty treat straight from the freezer. Anyone else love a good frozen cookie?!

Let’s make The Best Sourdough Spiced Gingerbread Cookies

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