Gingersnap Cracker (Sourdough Discard)

If you’ve tried my Graham Crackers made with sourdough discard, you have to try these seasonal version! These crackers are perfectly sweet and full of spices for a beautiful flavor.

This recipe is also an update from another version: Gingerbread Crackers

These would be delicious on a charcuterie board with some cheese but also perfect with coffee, milk, or ice cream!

I did a very simple diamond shape in the photos shown, but you can get more creative with shapes that you cut out.

Watch the bake time on the crackers so they do not overbake. The thin shape makes it very easy to overdo it.

Bake until no longer squishy when tested with a fingertip but don’t look for color as an indicator since they are dark in color from the molasses already and getting color could be a sign of burning.

If you’d like to learn more about sourdough discard and how to use it, store it, and more, you can check out these posts and videos:

I hope you enjoy this recipe! Let me know in the comments or tag me in your recipe on instagram @livingbreadbaker

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Print Recipe

Gingersnap Crackers with Sourdough Discard

This recipe is similar to our family favorite sourdough discard graham crackers, but has lots of holiday spices mixed in that smell amazing as they bake! It's also a great way to use up extra sourdough discard. If you have the patience, these would be fun to cut into holiday shapes with cookie cutters! One important tip is not to overbake these. They will crisp up as they cool but their thin shape can take them to perfectly bake to overdone. These ginger snaps are delicious with coffee, milk, or maybe some decadent ice cream!

Servings: 1 sheetpan

Author: Jenny Prior

Ingredients

• 30 grams melted butter cooled to warm
• 80 grams sourdough starter discard
• 80 grams all-purpose flour
• 20 grams molasses
• 25 grams brown sugar
• 1/8 teaspoon salt
• 1/8 teaspoon baking soda
• 1/4 teaspoon ginger ground
• 1/8 teaspoon cinnamon ground
• 1/16 teaspoon clove ground

Instructions

• Melt butter and set aside until it cools to 100°F or less.
• Add all ingredients into a mixing bowl. Add the butter last.
• Roll the dough out, shape it, and bake right away or cover the dough and allow to ferment 2-3 hours for better digestibility.
• Preheat oven to 350°F.
• Roll the dough out onto parchment paper until it is 1/16 to 1/8 inch thick. Make sure the thickness is even across the dough, as it will impact the bake time and texture.
• Cut dough into squares, strips, diamonds, or other cracker shapes. Use a fork to poke the tops of each cracker. Place parchment paper with shaped crackers onto a baking sheet.*
  
• Bake for 16-22 minutes or until all crackers are fully baked. The tops should NOT be squishy when tested with a fingertip.*
  
• Let cool on the pan to crisp up after baking.

Notes

Note 1: if you cut the dough into shapes and place spaced out on a baking sheet, reduce baking time to 12-16 minutes.
Note 2: Do NOT overbake; the crackers will crisp up as they cool. The thin cracker can go from perfect to over-baked quickly.