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Sourdough Gingerbread Cookies with Buckwheat

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Sourdough Gingerbread Cookies: Adding a Healthy Twist

At Juice of Seven Lemons, we are all about adding wholesome elements to classic recipes. Our Sourdough Gingerbread Cookies with Buckwheat are a testament to this ethos. We took an old Swedish gingersnap recipe and modified it to reduce sugar and include whole grains. Buckwheat is the perfect compliment to warm spices and molasses depth. And soft wheat lends an earthiness to taste and texture. We believe you will love making and eating these as much as we do.

Sourdough Buckwheat Gingerbread Healthy Additions

These sourdough gingerbread cookies with buckwheat and soft wheat flours offer not only the cozy flavors of the holidays but also an array of healthy choices:

🌾 Nutrient-Rich Grains: Buckwheat and soft wheat contribute significantly to the cookies’ nutritional value. Buckwheat, despite its name, is not a type of wheat but a pseudo-cereal seed rich in protein, fiber, and minerals like manganese, magnesium, and phosphorus. This nutrient powerhouse offers antioxidants and aids in heart health, digestion, and blood sugar control. Soft wheat, lower in gluten than regular flour, is excellent for pastries and brings additional fiber and micronutrients to the table.

🍞 Sourdough’s Magic: Incorporating sourdough discard in our recipes isn’t just about minimizing waste. It’s a health-conscious choice! Sourdough fermentation helps break down gluten and phytic acid, making the nutrients in grains more accessible for absorption. It also promotes gut health by fostering beneficial bacteria and aiding digestion.

Molasses & Spice: Molasses, a byproduct of sugar production, isn’t just for sweetness—it’s also a rich source of iron, calcium, magnesium, and potassium. Alongside the warm spices like ginger, cinnamon, cloves, and allspice, it creates a delightful flavor profile with added health perks.

Shape Choices and Optional Icing

We like to make traditional gingerbread men and women with this recipe. Additionally, our kiddos enjoy using any other Christmas cookie cutters to add some variety. For the perfect icing accompaniment, check out this low-sugar cream cheese icing from Busy Little Kiddies blog to complete your holiday cookie experience! Whether cut into festive Christmas shapes or simple rounds, made with or without icing, these cookies are delicious any which way.

Healthy Festivity

Add some fun to your holiday celebrations with these nutritious and flavorful treats. They’re perfect for sharing or gifting to loved ones or savoring alongside a warm beverage or cold dark beer. Please let us know how the recipe goes for you in the comments below. And you can find more sourdough discard and buckwheat recipes throughout our blog.

photo of sourdough buckwheat gingerbread cookie cut into a reindeer shape

Buckwheat & Sourdough Swedish Gingerbread Cookies

This unique recipe combines the timeless essence of ginger, cinnamon, and cloves with sourdough discard, and nutty buckwheat and soft wheat flours. This recipe was adapted with the addition of buckwheat and soft wheats and less sugar to make a more wholesome gingerbread cookie. Each bite offers a perfect balance of spicy sweetness and subtle tanginess, making these cookies an irresistible treat during the festive season or any time you crave a comforting indulgence.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: Swedish
Keyword: cookies, healthy, high fiber, reduced sugar, sourdough, sourdough discard
Prep Time: 30 minutes
Cook Time: 12 minutes
Resting Time: 1 hour
Total Time: 1 hour 42 minutes
Servings: 4 dozen 2 inch cookies
Author: juiceofsevenlemons


  • 227 g butter 1 cup
  • 100 g sugar 1/2 cup
  • 110 g brown sugar 1/2 cup
  • 1 egg
  • 80 g sourdough discard unfed, scant 1/3 cup
  • 10 grams baking soda 1 1/2 teaspoons
  • 30 ml boiling water 1 ounce
  • 230 g all-purpose flour 2 1/3 cups
  • 100 g buckwheat flour heaping 3/4 cup
  • 100 g soft wheat flour heaping 3/4 cup
  • 4 grams cinnamon 2 teaspoons
  • 3 grams fine sea salt 1/2 teaspoon
  • 2 grams ginger 1 teaspoon
  • 2 grams allspice 1 teaspoon
  • 1 gram cloves 1 teaspoon
  • 1/2 teaspoon black pepper
  • 2 pinches cardamom
  • 15 ml molasses 1/4 ounce


  • Cream butter, sugar, and brown sugar until light and fluffy.
  • Beat in the egg and then gently mix in sourdough starter.
  • Mix baking soda with boiling water and add molasses (mixture will fizz).
  • In a separate bowl, whisk together all-purpose flour, buckwheat flour, soft wheat flour, spices, salt, pepper, and cardamom.
  • Add dry ingredients alternately with the soda-water, molasses mixture to the butter mixture, mixing until combined.
  • Chill dough for at least an hour (or overnight).
  • Let the dough sit out to warm until it’s pliable enough to roll.
  • Preheat your conventional oven to 375°F (190°C) or a convection oven to 350°F (175°C).
  • Roll out the dough to 1/4 inch thickness and cut into desired shapes.
  • Place the cookies on a baking sheet and bake in the preheated convection oven for about 10 minutes in a convection or 14 minutes in conventional or until golden brown.
  • Let cool on a wire rack before consuming or decorating.


  • Sticky Dough: The dough will be fairly sticky. Dust with more AP flour if it does not seem to come together to make a brick of dough for chilling; after chilling the dough should be easier to manage, but will require more flour to roll.
  • Sourdough Flavor: The sourdough discard adds depth of flavor and subtle tanginess to the cookies. Chilling the dough overnight will further ferment and add more sourdough flavor to your dough.
  • Sourdough Substitute: If you do not have discard, substitute equal amounts of flour and water.
  • Re-Soften Dough Time: If the dough is thoroughly chilled overnight, it might take 1-2 hours for it to soften enough for rolling so be sure to plan accordingly. 
  • Cookie Softness: Adjust the baking time according to your oven and desired cookie texture.

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