Sourdough Gingerbread Cookies

These gingerbread cookies are the perfect balance of sweet and gingery.

Did you know that ginger and molasses are a great source of nutrients?

I used fresh ginger in this recipe as opposed to ground but you can use either.

Ginger is great for inflammation, gut health, and antioxidants.

Molasses is also a better sweetener than refined sugar as it’s naturally rich in iron, calcium, magnesium, and more!

The use of sourdough discard in these cookies also helps boost the nutritional profile of these cookies by adding a great source of probiotics. I let this dough ferment in the refrigerator for about 24 hours.

Permission granted to eat alllllllll the gingerbread cookies.

My dough ended up being a more wet than I’d like so I added maybe 1/2 cup more of flour. Add more if needed!

INGREDIENTS:

• 8 tablespoons grass-fed butter,

• 1 cup brown sugar

• 1/2 cup molasses

• 1 flax egg (or 1 real egg)

• 1/2 cup sourdough discard

• splash of vanilla extract

• 3 cups organic flour

• 1 1/2 teaspoons baking soda

• 2 teaspoons cinnamon

• 1 tablespoon fresh grated ginger (or ground)

• 1/2 teaspoon ground cloves

• 1/2 teaspoon allspice

METHOD:

• Cream together butter, sugar, and molasses. Then add in the rest of the ingredients. I used a stand mixer for this!

• Check your dough, is it too wet? Add more flour if needed. It should resemble a softer cookie dough.

• Divide your dough in half and put each slab onto a piece of parchment paper. Flatten it out a bit and wrap it up in your parchment paper. Refrigerate for 30 minutes or until you’re ready to bake.

• Before you use your dough, take it out for about 20 minutes so it’s not so firm and cold.

• On a floured surface, roll out your dough to about 1/4 inch thick. Use your desired cookie cutters and place it on a baking sheet lined with parchment paper. At 350 degrees, cook for 7 minutes or until they’re at your desired texture.

• Enjoy!!!