A classic cookie during the holidays, these Sourdough Gingerbread Cookies are the perfect cookie for cookie cutters. It's also a great use for the sourdough starter you have left in the refrigerator!
Carefully add the dry ingredients to the wet ingredients in the stand mixer. Mix for 1 minute on low speed until the dough comes together into a ball..
Wrap the dough ball in plastic wrap and make the dough ball into a disc. Place the cookie dough in the refrigerator for at least an hour, or up to overnight.
With your favorite cookie cutters, cut the dough, and place the cut outs onto a parchment lined baking sheet. Bake for 8-12 minutes depending on the thickness of your cookies.