Description
Sourdough gingerbread crinkle cookies blend the warm spices of gingerbread with the tangy flavor of sourdough. The crinkly, powdered sugar coating adds a delightful sweetness, making these cookies the perfect treat for any occasion.
Ingredients
Scale
- 170 g Butter (softened at room temperature)
- 200 g Brown Sugar (light or dark)
- 1 each Egg (for binding)
- 85 g Molasses (use regular for richness)
- 100 g Sourdough Starter (active or discard)
- 10 g Baking Soda
- 2 teaspoons Dried Ginger
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- 300 g All-Purpose Flour
- 75 g Powdered Sugar (for rolling)
Instructions
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the egg, molasses, and sourdough starter until all ingredients are well combined.
- In a separate bowl, whisk together baking soda, dried ginger, cinnamon, nutmeg, and all-purpose flour. Gradually add this dry mixture to the wet ingredients, stirring until a dough forms.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour.
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Scoop out tablespoon-sized portions of dough and roll them into balls, then roll in powdered sugar until well-coated.
- Place the sugar-coated balls on the prepared baking sheet with space between them and bake for 10-12 minutes.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to one week or freeze for up to three months.
- Prep Time: 60 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg