Discard Gingerbread Grahams (Shortbread Cookies)

Dec 8, 2024

3 min read

These Discard Gingerbread Grahams are a delightful twist on traditional gingerbread cookies, combining the warm, spiced flavors of the holidays with the buttery richness of a shortbread cookie. The addition of cocoa powder and molasses deepens the taste, while cornstarch gives them a tender, melt-in-your-mouth texture. Perfectly crisp yet tender, these cookies are versatile enough to enjoy plain for a less sugary option, with a cup of tea, or dressed up with a drizzle of brown butter icing. They’re also easy to make ahead, making them a perfect treat for holiday gatherings or gift-giving.

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Ingredients

For the Cookies:

• 1 cup (230g) unsalted butter, room temperature

• 1/4 cup (60g) sourdough discard (cold, unfed)

• 1/2 cup (60g) powdered sugar

• 1/2 cup (85g) brown sugar, lightly packed

• 2 tsp vanilla extract

• 2 1/2 cups (300g) all-purpose flour

• 1/4 cup (30g) cornstarch

• 2 teaspoons ground ginger

• 1 1/2 tsp ground cinnamon

• 1/4 tsp ground cardamom (optional, or substitute 1/4 tsp lemon peel)

• 1/4 tsp ground nutmeg (1/2 tsp if you love nutmeg)

• 2 tbsp (30g) dark molasses

• 3/4 tsp fine sea salt

• 1 tbsp (6g) cocoa powder

For the Brown Butter Icing (Optional):

• 3 tbsp (45g) unsalted butter, browned

• 1 1/2 cups (180g) powdered sugar

• 1–2 Tablespoons milk (adjust for consistency)

• 1/4 tsp vanilla extract

• Optional: 1 tsp meringue powder for extra stability

Instructions

Prepare the Dough

1. Cream Butter & Sugar: In a stand mixer or with hand beaters, beat the butter, sourdough discard, and powdered sugar until smooth and creamy. Add brown sugar, vanilla extract, and molasses. Mix until well combined.

2. Mix Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, spices, cocoa powder, and salt. Gradually add the dry mixture to the wet ingredients. Mix on low speed until a firm dough forms.

3. Chill Dough: Divide the dough into two discs, wrap in plastic wrap, and chill for at least 1 hour or up to 24 hours.

Bake:

1. Preheat Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

2. Roll Dough: Roll the dough on a lightly floured surface to 1/4-inch thickness. Keep the dough cold while working. Flour as needed to prevent sticking.

3. Cut Out Shapes: Lightly flour cookie cutters and cut out shapes (I used this gingerbread cookie cutter (https://amzn.to/41IyJc7). Transfer to the prepared baking sheet. Gather and reroll scraps as needed. Use a fork to poke decorative “buttons” into the grahams.

4. Bake: Bake for 15 minutes, or until the edges are lightly golden. For crispier cookies, bake an additional 1–2 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Prepare the Icing: (Optional)

1. Brown Butter: Brown your butter in a small pot on low heat until golden, whisking occasionally. In a medium bowl, whisk the browned butter until cooled but still warm. Gradually add powdered sugar and whisk until smooth. Use hand beaters if desired for this (makes it much easier).

2. Adjust Consistency: Add the vanilla extract and 1 Tablespoon milk, mixing well. Add more milk, 1/4 tsp at a time, until the icing reaches a piping consistency. For extra stability, stir in meringue powder.