These sourdough discard spice cookies are chewy reminiscent of snickerdoodles with an added depth of flavor thanks to the addition of brown sugar and honey. Warm notes of ginger, nutmeg and cloves make these perfect for snowy cold weather, but the thought of sandwiching scoops of vanilla ice cream between two of these cookies will have you longing for summer.
These cookies were such a triumph! I created them for an Instagram photography challenge I participated in, where I had to recreate one of my favorite food moments from a movie or show. I chose Mrs. Bean’s Apple Ginger Snaps from Fantastic Mr. Fox but the resulting cookie was so good, I knew I had to share it with all of you.
Cookie recipes are some of the most complicated to convert to sourdough because most cookies, especially chewy ones can’t handle added moisture. So adding sourdough discard to cookie recipes is a delicate balancing act of taking away “water” in certain parts of a recipe without compromising the final bake. For this reason many of my attempts at sugar cookies and snickerdoodles always fell flat. That’s why I was so excited when I finally produced a really good version of this cookie.
Tips for Success:
- Do not over bake or your cookies will turn out crispy. They will look slightly wet when they come out of the oven, but don’t let this worry you, as these will continue to bake due to the residual heat of your baking sheet.
- Don’t be tempted to bake these cookies straight away after mixing, skipping the chill period will result in super flat cookies.
- These cookies will flatten out as they bake, but following the baking instructions in this recipe will ensure that you have cookies with crispy edges and a nice chewy center.
- If you’re doing multiple batches, make sure your baking sheet cools before using it again or the residual heat will melt the butter in the cookies and they will flatten out excessively.
I used einkorn flour for this particular bake, but you can use a soft whole wheat flour or my personal favorite, spelt. You can also skip adding whole wheat entirely by using all all-purpose flour.
Sourdough Discard Chewy Spice Cookies
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Ingredients
- 220 grams all-purpose flour
- 40 grams whole wheat flour
- 7 grams baking soda
- 3 grams cinnamon ground
- ½ teaspoon cloves ground
- ¼ teaspoon nutmeg grated
- 5 grams fresh ginger grated
- 3 grams salt
- 169 grams unsalted butter softened
- 200 grams granulated sugar plus more for rolling
- 1 large egg
- 56 grams sourdough discard
- 30 grams brown sugar
- 30 grams honey
Click US Customary to view volume measurements
Instructions
- Whisk together flour, spices and salt until well combined, set aside.
- Using a hand mixer or your stand mixer, cream butter and granulated sugar and mix until it appears light and fluffy. Add egg until fully incorporated. Add in brown sugar, honey and sourdough discard and mix until well combined.
- Fold the flour mixture into the wet ingredients until no dry bits of flour remain.
- Place your dough for at least 30 minutes in the refrigerator. Meanwhile, preheat your oven to 375 F (190 C) and line your baking sheet with parchment paper.
- After your dough has chilled, portion out 1 ½ teaspoon sized balls and roll each in granulated sugar. Place the cookie dough balls spaced two inches apart on your cookie sheets.
- Bake cookies for 10 to 12 minutes or until the edges and bottom have browned but the top of the cookies appear dry but slightly soft.
- Remove your baking sheet from the oven and allow your cookies to cool on the baking sheet for 10 minutes. Place cookies on a wire rack to cool completely.
Tips
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
Nutrition
I am not a nutritionist or dietitian, any nutrition information provided is an estimate.
Now onto the bake!
Makes about 20 to 24 cookies
Ingredients
| Quantity | Ingredients |
| 220 grams | All-purpose flour |
| 40 grams | Einkorn flour |
| 7 grams (1 teaspoon) | Baking soda |
| 3 grams (1 teaspoon) | Ground cinnamon |
| ½ teaspoon | Ground cloves |
| ¼ teaspoon | Freshly grated nutmeg |
| 5 grams (1 teaspoon) | Grated fresh ginger |
| 3 grams (½ teaspoon) | Kosher salt |
| 169 grams | Unsalted butter (softened) |
| 200 grams | Granulated Sugar (plus more for rolling cookie dough balls) |
| 1 | Large egg |
| 50 grams | Sourdough discard |
| 30 grams | Brown sugar |
| 30 grams | Honey |
Instructions
Whisk together flour, spices and salt until well combined, set aside.
Using a hand mixer or your stand mixer, cream butter and granulated sugar and mix until it appears light and fluffy. Add egg until fully incorporated. Add in brown sugar, honey and sourdough discard and mix until well combined.
Stir flour mixture into wet ingredients until fully combined. Place your dough in the refrigerator for at least 30 minutes.
Meanwhile, preheat your oven to 375 F (190 C) and line your baking sheet with parchment paper.
After your dough has chilled, portion out 1 ½ teaspoon sized balls and roll each in granulated sugar. Place the cookie dough balls spaced two inches apart on your cookie sheets.
Bake cookies for 10 to 12 minutes or until the edges and bottom have browned but the top of the cookies appear dry but slightly soft.
Remove your baking sheet from the oven and allow your cookies to cool on the baking sheet for 10 minutes. Place cookies on a wire rack to cool completely.
Sourdough Discard Chewy Spice Cookies
This section may contain affiliate links
Ingredients
- 220 grams all-purpose flour
- 40 grams whole wheat flour
- 7 grams baking soda
- 3 grams cinnamon ground
- ½ teaspoon cloves ground
- ¼ teaspoon nutmeg grated
- 5 grams fresh ginger grated
- 3 grams salt
- 169 grams unsalted butter softened
- 200 grams granulated sugar plus more for rolling
- 1 large egg
- 56 grams sourdough discard
- 30 grams brown sugar
- 30 grams honey
Click US Customary to view volume measurements
Instructions
- Whisk together flour, spices and salt until well combined, set aside.
- Using a hand mixer or your stand mixer, cream butter and granulated sugar and mix until it appears light and fluffy. Add egg until fully incorporated. Add in brown sugar, honey and sourdough discard and mix until well combined.
- Fold the flour mixture into the wet ingredients until no dry bits of flour remain.
- Place your dough for at least 30 minutes in the refrigerator. Meanwhile, preheat your oven to 375 F (190 C) and line your baking sheet with parchment paper.
- After your dough has chilled, portion out 1 ½ teaspoon sized balls and roll each in granulated sugar. Place the cookie dough balls spaced two inches apart on your cookie sheets.
- Bake cookies for 10 to 12 minutes or until the edges and bottom have browned but the top of the cookies appear dry but slightly soft.
- Remove your baking sheet from the oven and allow your cookies to cool on the baking sheet for 10 minutes. Place cookies on a wire rack to cool completely.
Tips
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
Nutrition
I am not a nutritionist or dietitian, any nutrition information provided is an estimate.
Misha says
These are wonderful! They’re so flavorful, the texture is great, and they feel like something special and really stand out from my go-to chocolate chip, sugar, or oatmeal cookies. Coming back to make them for a second time this fall!
Hannah Dela Cruz says
So happy you love them!
Michealla says
Can I put the same amount of powdered ginger instead of fresh ginger?
Hannah Dela Cruz says
I would halve the ginger if you opt to use ground instead of fresh.
Mariah says
I have made these once before and they were so good! My niece requested them again, but I am at my mom’s without my starter. Is there a way to make these without the discard?
Hannah Dela Cruz says
You totally could! Just add 28 grams of flour and 28 grams of water to your dough.
Helen says
In the picture of the apple cookies, did you add the apple slices before or after cooking the cookies>
Make It Dough says
I put the apples on before baking. Although I have not perfected this apple cookie recipe and did not get the best results. If you really want to try it, I'd advice you to pre-bake the apple slices so that you can get some of the moisture out before adding them to your cookies. Good luck!
Julie says
Can I substitute the Einkorn flour with anything? I don't have that. Thanks!
Make It Dough says
Feel free to substitute with all-purpose!
Geri Lawhon says
Never heard of these, but they are definitely worth a try.
Joni Wilhelm says
These are delicious! I did notice in the directions that you didn't say to add the flour/spices after the honey/brown sugar/discard. You might want to edit that,
Make It Dough says
Good catch! Thank you, the recipe has been edited. I'm so glad you enjoyed them!
Ann says
this recipe doesn't say to add the flour/spices after the honey/brown sugar/discard. You're edit didnt update it.
Hannah Dela Cruz says
Thank you so much for letting me know! Sometimes things slip since I work all by myself. I really appreciate your patience and understanding.
Melissa Ann Ingram says
THese are to die for delicious! I made the dough last night and baked one batch then put the remainder in the fridge until this morning. Baked like a dream. Ice cream sandwich on the horizon!!! Changes I made only because I didn't have fresh nutmeg or ginger, I used Penzey's. Always have to use a bit less of Penzey's because their spices are very powerful. Yum.
Make It Dough says
I love Penzey's spices as well!
Gisela says
Do you think I can put the dough in the fridge for long fermentation like 72 hours before I bake it? Thank you.
Make It Dough says
Yes they will bake up just fine.
Jeanne says
Just mixed these up ! Baking after the chill 😃
Question is, why not brown the butter like in the oatmeal recipe?
Make It Dough says
The butter gets creamed with the sugar in this recipe so it should be softened and not melted! Although I would love to try out another recipe using that method in the future.
happygourmand says
You had me at “ice cream sandwiches”!