Glazed Sourdough Gingerbread Cookies – Home Grown Happiness

These sour ginger cookies are filled with warming spices. They are slightly soft in the middle and above them a sweet glaze.

“This is the season for baking cookies and gingerbread cookies are one of my favorites of all time. This recipe is a great way to use a starter of sourdough.

The starter in sour gingerbread cookies

God First course of sourdough This recipe can be a tossed first course or a recently eaten first course. The dough will go through a long cooling time during which the bacteria in the starter begin to break down the carbohydrates and starches in the flour.

This slow fermentation can help digestion.

Component

For these sour gingerbread cookies, you will need –

• Butter – You can use salt or no salt.
• Soft brown sugar – Soft brown sugar helps to add moisture to the cookie. If you only have granulated sugar, you can replace it for that but remove one tablespoon of the granulated sugar and add another tablespoon of molasses instead.
• Non-sulfur or black molasses – Blackstrap molasses has a stronger taste than non-sulfur molasses, but you can use any of them in this recipe. The taste just comes a little more with a black strip.
• egg
• Vanilla – Good quality ointment if you can!
• Salt
• Flour for any purpose
• Sour toss
• Baking soda powder
• Ginger
• cinnamon
• English pepper
• cloves

Highlighted cookies

I chose to use an embossed roller for these cookies because it’s just so beautiful! Highlighted cookies take a little longer because the shaped cookies need to dry a few hours before baking. This helps ensure that the embossed mold does not swell and bake in the oven.

Etsy There is a huge variety of featured rolls!

To save time you can also use cookie cutters as standard! These can be baked immediately.

Step-by-step instructions

The dough

Start by whipping the butter, brown sugar and molasses together until it is thick and fluffy. Prey in the egg and the starter sours until combined.

In a separate bowl, whisk together the flour, baking soda, spices and salt. Add it to the butter mixture and mix it into a thick but sticky dough.

Flatten the dough into an airtight container or wrap it round and flat in cling film. If you do not roll all the cookies immediately, it can help to split the dough into two parts and wrap each part separately.

The dough should be refrigerated for at least 8 hours or up to 36 hours.

rolling

Flour the bench generously and place the chilled dough on it. Roll it to a thickness of a little more than ½ cm (¼ inches). The initial rolling will be harder and the dough will crack. It will be easier to roll each time the butter in the dough softens.

Use the amount of flour you need to flatten it without it sticking.

Once you are ready to cut the cookies or use an embossed roller, brush off the excess flour from the top of the dough.

Place embossed cookies on baking paper and let them dry in the refrigerator about 5 hours before baking. Cutting Cookies Cookies can be baked immediately.

baking

Bake the cookies for about 8-10 minutes, depending on their size. For crispier cookies, you can bake them for a few more minutes.

glazing

Let the cookies cool completely before glazing.

Mix together the powdered sugar, melted butter and milk to form a liquid glaze. Use a pastry brush to brush the cookies that have cooled in the glaze. The glaze will sink into the samples of the embedded cookies.

storage

Cookie residue can be stored in an airtight container for up to 7 days.

Unbaked cookie dough can be well wrapped and frozen for up to three months. Baked cookies can also be frozen, without the glaze.

Related recipes

Yield: 25-30

Glazed sourdough cookies

These sour ginger cookies are soft and full of warming spices.

Preparation time
10 minutes

Cooking time
10 minutes

extra time
8 hours

Total time
8 hours 20 minutes

Component

• 180 grams of soft brown sugar

• 150 grams of butter at room temperature

• 60 grams of non-sulfur or black molasses

• 1 large egg

• 1 teaspoon vanilla paste or extract

• 400 grams of flour for each purpose

• 100 grams of sourdough toss a first course

• 1 teaspoon baking soda

• ½ a teaspoon of salt

• 3 teaspoons ground ginger

• 2 teaspoons ground cinnamon

• ½ teaspoon ground allspice

• ¼ teaspoon ground cloves

glaze

• 80 grams of powdered sugar

• 1 tablespoon melted butter

• 1 tablespoon milk

Instructions

1. Cream the butter, brown sugar and molasses together with a hand mixer or blender until thick and fluffy.
2. Prey in the egg and the starter sours until combined.
3. In a separate bowl, whisk together the flour, baking soda, spices and salt. Add it to the butter mixture and mix it into a thick but sticky dough.
4. Flatten the dough into an airtight container or wrap it round and flat in cling film. If you do not roll all the cookies immediately, it can help to split the dough into two parts and wrap each part separately.
5. The dough should be refrigerated for at least 8 hours or up to 36 hours. Flour the bench generously and place the chilled dough on it.

rolling

1. Roll it to a thickness of a little more than ½ cm (¼ inches). The initial rolling will be harder and the dough will crack. It will be easier to roll each time the butter in the dough softens.
2. Use the amount of flour you need to flatten it without it sticking.
3. Once you are ready to cut the cookies or use an embossed roller, brush off the excess flour from the top of the dough.
4. Place embossed cookies on baking paper and let them dry in the refrigerator about 5 hours before baking. Cutting Cookies Cookies can be baked immediately.

baking

1. Preheat the oven to 180 degrees Celsius or 356 degrees Celsius in a standard oven
2. Bake the cookies for about 8-10 minutes, depending on their size. For crispier cookies, you can bake them for a few more minutes.

glazing

1. Let the cookies cool completely before glazing.
2. Mix together the powdered sugar, melted butter and milk to form a liquid glaze. Use a pastry brush to brush the cookies that have cooled in the glaze. The glaze will sink into the samples of the embedded cookies. Let it harden before eating.

Nutritional information:

yield:

30

Serving Size:

1

Quantity per serving:
Calories: 136Total fat: 5 gSaturated fat: 3 gtrans fat: 0 gUnsaturated fat: 2 gCholesterol: 18 mgsodium: 141 mgCarbohydrates: 21 gfiber: 1 gSugar: 9 gprotein: 2 g