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Sourdough Little Debbie Gingerbread Cookie with Icing

A healthier take on the traditional Little Debbie Christmas snack cakes.

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Cook Time 12 minutes
Chilling Time 12 hours

Ingredients

  • 3 cups all-purpose flour
  • 1/4 tsp nutmeg
  • 2 tsp cinnamon
  • 2 tsp ground ginger
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup butter room temperature
  • 1 cup sugar
  • 1/3 cup molasses
  • 1 egg
  • 3 tsp vanilla extract
  • 1/3 cup active sourdough starter

For the Icing

  • 1 ½ Cups Powdered Sugar
  • 1 teaspoon Clear vanilla regular vanilla is fine but your icing won't be as white
  • Splash of Milk

Instructions

For the Gingerbread Cookies

  • In a stand mixer equipped with a paddle attachment, or by using a hand mixer, blend the softened butter, cane sugar, and molasses until they are thoroughly mixed.
  • Scrape down the sides of the mixing bowl and introduce the egg, vanilla extract, and sourdough starter. Continue to mix until the mixture becomes light and fluffy.
  • In a separate bowl, sift together the flour, baking soda, various spices, and salt.
  • Combine the dry ingredients with the wet ingredients, gently folding them together using a spatula until a uniform dough forms.
  • Cover the bowl with plastic wrap or an eco-friendly beeswax wrap and refrigerate the dough for 12 hours, preferably overnight.
  • When it's time to bake, begin by preheating your oven to 350°F and lining a baking sheet with parchment paper. Set it aside.
  • Take half of the dough and place it between 2 pieces of plastic wrap. Roll out the dough to about 1/2 inch thick using a rolling pin.
  • Shape with your cookie cutter and carefully place the cookies on the baking sheet.
  • Bake the cookies at 350°F for 12-15 minutes, or until they are firm along the edges.
  • Once they are done baking, allow the cookies to cool completely on the baking sheet.

For the Icing

  • Place the powdered sugar into a medium-sized bowl.
  • Add the vanilla and milk and beat until smooth. You want the consistency to be of syrup.