Sourdough Gingerbread Cookies – Milk and Pop

Elements

Let’s go over the substances and their doable substitutions.

Sourdough Discard. This recipe is ideal for utilizing up leftover sourdough starter—we’re utilizing 220g of it! You can even use an energetic sourdough starter, however I don’t assume it would make a lot of a distinction. As soon as the dough comes collectively, it goes straight into the fridge, so there’s no prolonged fermentation time. In truth, I don’t advocate letting these cookies ferment on the counter, as that may develop gluten—and we don’t need that! (Powerful cookies, anybody?)

As with most of my sourdough discard recipes, you’ll want sourdough discard at 100% hydration, that means it comes from a starter fed with equal components water and flour. That’s actually essential! Utilizing a unique hydration degree might throw off the recipe, including an excessive amount of or too little liquid.

Butter. We’re utilizing melted, unsalted butter. When you solely have salted butter, that’s fantastic—simply skip the added salt.

For a vegan different, use vegan butter. I don’t advocate utilizing oils like avocado or olive oil as substitutes on this recipe. Once I tried utilizing oil, the cookies unfold an excessive amount of.

Molasses. Use 100% fancy molasses. When you don’t like molasses or want a substitution, honey or vegan honey works simply as effectively.

Sugar. Granulated sugar works completely—no want for brown sugar for the reason that molasses already provides that wealthy, caramelized taste.

Flour. Use all-purpose white flour for this recipe.

Baking Soda. Don’t skip this ingredient! Baking soda is important each for neutralizing the tangy sourdough taste and for serving to the cookies rise. With out it, you’ll find yourself with powerful cookies. And no, baking powder isn’t substitute right here.