Sourdough Gingerbread Cookies
Sourdough Gingerbread Cookies
“Grandma Mary's Gingerbread Cookies were my favorite at Christmas time.” - Bailey S.
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These Gingerbread cookies were created especially for Bailey. When she asked me to convert Grandma Mary's recipe to sourdough, I couldn't say no. Grandma Mary texted her photos of the original recipe and my creation began. This was such a fun project and I ended up with a tasteful delight. The first batch didn't even make it to the frosting stage. 😂
Prep Time: 30 minutes
Cook Time: 8 min
Servings: 48 cookies
Ingredients
For the Cookies:
226 g butter, (1 cup)
170 g molasses, (3/4 cup)
2 tsp baking soda
90 g hot coffee, (6 Tbsp)
100 g sourdough starter
5 g salt, (1 tsp)
1 g nutmeg, (1/2 tsp)
2 g cloves, (1/2 tsp)
450 g AP flour, (3 1/4 cup)
1 egg
100 g sugar, (1/2 cup)
For the Marshmallow Frosting:
1 envelope Knox gelatin
150 g granulated sugar, (3/4 cup)
180 g water, (3/4 cup)
75 g powdered sugar, (3/4 cup)
1/4 tsp baking powder
1 tsp vanilla
Preparation Steps
1. For the cookies:
2. Cream together butter and molasses.
3. Combine baking soda and hot coffee.
4. Add the remaining ingredients. Mix well and chill the dough.
5. Roll out to 1/4” thick. Use cookie cutters to cut into shapes.
6. Bake at 350º F. for 6-8 minutes.
7. For the Frosting:
8. In a medium sized saucepan, soak the gelatin in water. Add the granulated sugar. and bring it to a boil. Simmer on low for 10 minutes without stirring.
9. Stir and add powdered sugar, vanilla and baking powder.
10. Beat until it’s thick. About 10 minutes or more.
11. When cool, frost the underside of half of the cookies. Place another cookie bottom on the frosted side to form a cookie sandwich.
NOTE
These sourdough gingerbread cookies are so yummy! I ate several before I even had a chance to frost them.
*This is a Sourdough Living original recipe.
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