Sourdough Gingersnap Cookies (Soft + Chewy)
Last Updated on June 22, 2026 by Jamie Saechao
These old-fashioned sourdough gingersnap cookies are soft, chewy, and filled with Christmas flavors like molasses and ground ginger.
Cinnamon, cloves, molasses and sugar combine with sourdough tang to create a ginger-molasses cookie that is irresistible. I love baking with these rich spices- they bring cozy holiday cheer to the kitchen.
This popular cookie is a Christmas classic, but can be enjoyed anytime you are in the mood for chewy, spice-laden cookies.
Quick and easy to make, this holiday treat is the perfect way to use sourdough discard!
Love sourdough cookies? Try my famous sourdough chocolate chip cookies, double chocolate sourdough cookies, sourdough oatmeal cookies ,or sourdough snickerdoodles!
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Ingredients
- All purpose flour
- Baking soda
- Salt
- Ground ginger, ground cinnamon, ground nutmeg
- Ground cardamom (optional!)
- Butter (room temperature)
- White sugar
- Molasses
- Sourdough Discard
- Egg
Fun Ingredient Additions: To make these cookies extra shiny and sparkly, roll them in sanding sugar. For extra flavor and texture, add chopped candied ginger to the dough before baking.
How To Make Sourdough Gingersnap Cookies
Preheat oven to 350 degrees F and line two baking pans with parchment paper.
- Whisk together all dry ingredients in a medium bowl.
- Cream the butter and sugar in a large bowl. Add the egg, sourdough discard, and molasses and beat until well mixed.
- Add the dry ingredients to the wet and mix with a spatula until just combined.
- Scoop the dough into round balls using a 1.5 inch cookie scoop. Roll each dough ball in sugar and set on a baking sheet lined with parchment paper, 2 inches apart.
- Bake for 8-9 minutes or until the cookies are set on the top. Let cool on baking sheet for 5 minutes.
If you like soft and chewy cookies, remove them when they are just a tad underbaked, around 8 minutes. For firmer, crisp cookies, keep them in the oven until completely set!
Not into sourdough? Get my old fashioned gingersnap recipe here.
Recipe Tips
- For best results, scoop the flour out of the bag with a spoon, dump it into your measuring cup, and level off with a spoon. Or use a baking scale.
- The chopped ginger will affect the way the dough spreads, and it will not crackle as much-omit the ginger for a crackly appearance.
- Sourdough starter can be used in place of discard- just stir it down.
- The optional cardamom adds a rich depth of flavor (just a hint of spice!).
Refrigerating The Dough
This sourdough cookie dough can be refrigerated. This allows the dough to ferment longer for digestibility while saving time for holiday prep.
Simply cover the bowl with plastic wrap and refrigerate for up to 3 days.
How To Store
Store in an airtight container at room temperature for 5-7 days.
These cookies freeze well-put them in a freezer safe, air-tight container and freeze for up to 3 months. They are delicious frozen but can also be microwaved or set on the counter to thaw.
Easy Sourdough Gingersnap Cookies
Equipment
- 1 Large Mixing Bowl
- 1 Medium Mixing Bowl
- 1 Spatula
Ingredients
- 2 cups all purpose flour 280 grams
- 2 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1/4 tsp ground cardamom optional
- 1 cup sugar
- 1 egg
- 3/4 cup butter room temperature
- 1/3 cup sourdough discard flat and runny
- 1/4 cup molasses
- 1/2 cup sugar for rolling dough balls in
Optional
- 1/4 cup candied ginger chopped
Instructions
- Set the oven rack to the middle and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a medium bowl whisk together the flour, baking soda, ginger, cloves, cinnamon, salt and cardamom, if using.2 cups all purpose flour, 2 tsp baking soda, 2 tsp ground ginger, 1 tsp ground cinnamon, 1/2 tsp ground cloves, 1/2 tsp salt, 1/4 tsp ground cardamom
- In a large bowl cream together the butter and 1 cup sugar. Add the egg, butter, molasses and sourdough discard and mix until well combined.1 cup sugar, 1 egg, 3/4 cup butter, 1/3 cup sourdough discard , 1/4 cup molasses
- Pour the dry ingredients into the wet and stir until just combined. If using, add in the chopped ginger.1/4 cup candied ginger
- Use a 1.5 inch cookie scoop to scoop out dough balls, and roll them in the sugar. Set on the pre lined baking sheet, spaced about 2 inches apart.1/2 cup sugar
- Bake for 8-9 minutes or until the cookies are firm on the top. For soft and chewy cookies, underbake them just slightly (for me that was around 8 minutes).
- Let cool for five minutes on the pan, then transfer to a cooling rack.
Notes
- Adding chopped ginger may affect the way the dough spreads. It may not crackle as much-omit the ginger for a crackly appearance.
- Stirred down, active sourdough starter can be substituted for the discard.Â
- Optional cardamom adds a rich depth of flavor, but these cookies are excellent without it!
