Sourdough Gingersnaps

Sourdough Gingersnaps

Recipe by Cat Morrow
Course: Dessert

A flavorful holiday staple. If you like a spicier cookie, be sure to be generous with the spices. If you can plan ahead, try to make your Sourdough starter a little dryer than usual. 


  • 1 cup Maine Grains Organic Whole Wheat Flour

  • 3/4 tsp sea salt

  • 2 tsp ground ginger

  • 2 tsp ground cinnamon

  • 3/4 tsp ground clove

  • fresh cracked black pepper to taste

  • fresh grated ginger to taste

  • orange zest to taste

  • 1/2 cup sourdough starter, preferably discard or unfed/cold

  • 1/3 cup molasses

  • 1/4 cup butter, very soft

  • 1/4 cup turbinado, sucanat or maple sugar

  • sugar to roll the cookies in


  • In a medium mixing bowl combine starter, molasses butter and sugar. Blend on medium low speed until combined and smooth.
  • Add remaining ingredients and refrigerate overnight, or at least 30 minutes, so they are easier to handle.
  • When you’re ready to bake, preheat the oven to 375℉. Line a baking sheet with parchment or a silicone baking mat.
  • Form teaspoon sized balls with the dough and roll it into the sugar, place each cookie on a sheet a few inches apart from one another. Flatten the cookies thin, if you would like them to be crisper, use the back of a measuring cup, or anything on hand, or just press them flat with your fingers.
  • Bake for about 12 minutes, or until golden brown around the edges. Bake them up to 15 minutes if you would like them to be crispy.
  • If you find that they still aren’t crisp, they can be baked five to ten minutes in a 325°F oven.

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By Cat Morrow
IG @legacyacres
Facebook @legacyacresfamilyfarmstead