7 Days of Sourdough Christmas: Peppermint Mocha Sourdough Cookies
Welcome to day 6 of 7 Days of Sourdough Christmas! I can’t believe we’re almost at the end already! If you're looking for a holiday cookie that combines the richness of espresso and mocha with the refreshing zing of peppermint, these soft Peppermint Mocha Sourdough Cookies are your answer. Perfectly chewy with a hint of sourdough tang, these cookies are a delightful treat for cookie swaps, holiday gatherings, or cozy evenings with a cup of hot cocoa. Plus, they’re made with wholesome, organic ingredients and can be long fermented or whipped up in a snap - a win for your holiday table and Christmas gifting!
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If you make this recipe, be sure to share your creation on Instagram or Pinterest! Tag us @SourdoughMamaTN so we can see your masterpiece!
Why You’ll Love This Recipe
Holiday flavor perfection: The combination of chocolate, espresso, and peppermint is irresistibly festive.
Unique twist: Sourdough starter adds depth and complexity to every bite.
Versatile: Enjoy them as-is, or dress them up with crushed candy canes or a drizzle of melted chocolate.
Easy to make: A straightforward recipe that even beginner bakers can tackle easily.
Ingredients
113 g grass-fed butter (softened)
75 g organic brown sugar
100 g organic coconut sugar
10 g espresso powder
25 g organic cacao powder
1 pastured egg
110 g sourdough starter (active or discard)
3 g Himalayan salt
2 g baking powder
170 g organic unbleached flour
Crushed candy canes for garnish (these are my favorite dye-free candy canes!)
Optional:
Chocolate chips for an extra chocolate-y boost
Melted dark chocolate for drizzling on top
Instructions
Cream butter and sugars: In a large bowl, beat the softened butter with the brown sugar and coconut sugar until light and fluffy (about 5 minutes).
Add wet ingredients: Mix in the egg and sourdough starter until fully incorporated.
Combine dry ingredients: In a separate bowl, whisk together the salt, baking powder, espresso powder, cacao, and flour. Gradually add this to the wet mixture, stirring until just combined.
Chill the dough: Cover the dough and refrigerate for at least 1 hour (or overnight) to enhance the flavor, improve the cookie texture, and make the dough easier to handle. (And because these are sourdough cookies, the longer you chill the dough, the longer the dough is fermenting, which is great for breaking down the gluten and helping with digestion.)
Preheat and prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Shape cookies: Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart.
Bake: Bake for 10-12 minutes, or until the edges are set and the centers still look slightly soft.
Cool and garnish: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Garnish with crushed candy canes or a drizzle of melted dark chocolate, if desired.
Tips for Making
Use fresh discard: If using sourdough discard, ensure it’s not too old to avoid an overly tangy flavor.
Chill the dough: This step is crucial for preventing the cookies from spreading too much during baking.
Customize the peppermint flavor: Add a few drops of peppermint extract to the dough for an extra minty kick.
Make ahead: The dough can be prepared and stored in the refrigerator for up to 3 days before baking. For longer storage, put shaped dough balls in the freezer to bake and enjoy whenever!
How to Store
Room temperature: Store baked cookies in an airtight container at room temperature for up to 5 days.
Freeze the dough: Scoop dough into balls and freeze on a baking sheet. Once frozen, transfer to a freezer bag and store for up to 3 months. Bake straight from frozen, adding 1-2 minutes to the baking time.
Freeze baked cookies: Allow cookies to cool completely, then store in an airtight container or freezer bag for up to 3 months.
Pairings
These cookies are delightful on their own, but here are a few pairing suggestions to elevate your holiday experience:
Hot chocolate: Dip a cookie into a creamy cup of peppermint or classic hot chocolate.
Coffee or espresso: Pair with a latte or a shot of espresso for a decadent mocha experience.
Ice cream sandwiches: Use these cookies to sandwich a scoop of peppermint or vanilla ice cream.
Why This Recipe Works
The sourdough starter enhances the flavor and texture of these peppermint mocha sourdough cookies, making them uniquely chewy and full of depth. The combination of espresso and cacao provides a bold, rich mocha base, while the peppermint adds a refreshing holiday twist. It’s a creative way to incorporate sourdough into your holiday baking repertoire and impress your friends and family with a standout treat.
Don’t miss a recipe - save this post and follow along all week for more sourdough holiday ideas!
Take Your Sourdough Skills to the Next Level
Looking for more ways to incorporate sourdough into your holiday baking? Check out our Sourdough Guide—it’s packed with tips, tricks, and recipes to help you make the most of your sourdough journey. Perfect for bakers of all levels!