Sourdough Gingerbread Cookies

Looking for a fun and festive way to use up your sourdough discard during the holidays? These sourdough gingerbread men are packed with cozy spices, deep molasses flavor, and just enough chew to make them stand out from the classic crisp version.

Made with sourdough discard for a slightly tangy twist, these cookies are perfect for decorating, dunking in cocoa, or sneaking straight from the cooling rack. Whether you’re baking with kids or just want something playful and nostalgic, this recipe turns discard into pure holiday magic.

What you’ll love about this recipe

• Kid-approved and decorating-ready. These cookies are sturdy enough to hold their shape but soft enough to enjoy eating — no jawbreaker gingerbread here.
• Full of festive flavor. A generous amount of cinnamon, ginger, cloves, and molasses makes every bite taste like December.
• Perfect for cookie trays, swaps, and traditions. This recipe makes plenty for gifting or starting a new family baking tradition.

If you’re building a festive cookie tray or just want more sourdough-inspired treats, don’t miss these favorite cookies! My sourdough thumbprint cookies are buttery, tender, and filled with jammy goodness. Sourdough peppermint cookies are made with white chocolate chips and crushed candy canes for a minty crunch. Sourdough chocolate cut out sugar cookies are a really fun way to celebrate any season.

How to make these cookies

Here is a brief overview of how to make this recipe so you know what to expect For the full set of written directions, please scroll down to the recipe card blow.

Step One: Mix the dough

In a large mixing bowl, whisk together the dry ingredients. In a separate bowl or stand mixer, beat the butter and brown sugar until light and fluffy (about 3 minutes). Add the sourdough discard, molasses, egg, and vanilla, and mix until smooth. Add in the dry ingredients and mix just until the dough comes together—don’t overmix.

Step Two: Chill the dough

Divide the dough in half and shape into two flat discs. Wrap each in plastic wrap and refrigerate for at least 4 hours or overnight. This helps the cookies keep their shape while baking.

Step Three: Roll and cut

When ready to bake, let the dough rest at room temperature for 10–15 minutes to soften slightly. Preheat the oven to 325°F and line baking sheets with parchment or silicone mats. Roll one disc at a time to about ¼-inch thick. Use cookie cutters to cut out shapes and place them 1 inch apart on the baking sheet.

Step Four: Bake

Bake for 10–15 minutes depending on the size of your cookies. They should look just set and lightly puffed—not dark or overly browned. Let cool for 5 minutes on the pan, then transfer to a wire rack.

Step Five: Decorate

Once the cookies are fully cooled, decorate as you like! We kept it simple with white icing, but royal icing, buttercream, or powdered sugar glaze all work beautifully.

Note: You can use any cookie cutter shape you like for this recipe. We went classic with gingerbread men, but stars, trees, hearts, or whatever you have on hand will work perfectly. We kept our decorating simple with white icing, but you can have fun with royal icing, buttercream, or even a powdered sugar glaze—whatever brings you joy!