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Sourdough thumbprint cookies are easy to make with your sourdough discard. These soft and tender cookies are topped with your favorite flavor jam and dusted with powdered sugar for a festive holiday cookie!
Thumbprint cookies are a must-have holiday cookie. These delicious sugar cookies are rolled in granulated sugar and baked with homemade strawberry jam right in the center!
Either active sourdough starter or discard can be used in this recipe. The dough can be baked right away or mixed a day ahead of time to let the sourdough starter work its magic.
If you plan to let the dough chill in the fridge, I recommend shaping the cookies beforehand as the butter will harden the dough as it chills. If you don't shape first, you will need to let the dough come to room temperature before shaping.
Before you get started, make sure you bring the cold ingredients (starter, egg, and butter), to room temperature. This will ensure that they are easy to incorporate together without over-mixing the dough.
Step-by-step instructions
This dough for sourdough thumbprint cookies couldn't be easier to make, so let's dive straight into the details!
- Cream the butter and sugar together until fluffy. Next add the egg, vanilla, and sourdough starter and beat until combined. Add the flour, salt, and baking powder and mix until the ingredients have incorporated.
- Use a cookie scoop to measure out a 1-tablespoon portion of dough. Shape into a ball and roll in sugar to coat. Place the dough ball on a parchment-lined baking sheet. Repeat with the remaining dough.
- Press your thumb in the middle of the ball to make an indention. (You can use the back of a measuring spoon for a round indention.)
- Scoop ½ teaspoon of your favorite jam into the indention. Bake at 350°F (176°C) for 13-15 minutes. (The cookies will be very light in color when done.)
Once the cookies come out of the oven, allow them to cool on the baking sheet for about 10 minutes. Transfer them to a cooling rack and let them cool completely before dusting them with powdered sugar.
How to store
- To Store: Keep the cookies in a closed container for up to 7 days at room temperature.
- To Freeze: Place the cookies in a freezer-safe bag and keep them frozen for up to 3 months.
Sourdough discard dessert recipes
Cookie and dessert recipes are perfect for using leftover sourdough discard, don't throw it away! Check out some of our favorites.
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Sourdough Thumbprint Cookies Recipe
Sourdough thumbprint cookies are easy to make with your sourdough discard. These soft and tender cookies are topped with your favorite flavor jam and dusted with powdered sugar for a festive holiday cookie!
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5 from 58 votes
Print Pin Recipe
Prep Time: 10 minutes minutes
Cook Time: 4 minutes minutes
Servings: 30 cookies
Author: Amy
INGREDIENTS
Cookie Dough Ingredients
- 8 tablespoons (113 g) unsalted butter (room temperature)
- ¾ cups (150 g) granulated white sugar
- 1 large egg (room temperature)
- 1 teaspoon (5 g) vanilla extract
- ¼ cup (50 g) sourdough starter discard (room temperature)
- 2 ½ cups (300 g) all-purpose flour
- ½ teaspoon fine sea salt
- ½ teaspoon baking powder
Other ingredients needed
- ¼ cup granulated sugar (for rolling the cookies)
- ⅓ cup strawberry jam
- ⅓ cup powdered sugar (for dusting the cookies)
INSTRUCTIONS
Preheat oven to 350°F (176° C) and line a baking sheet with parchment paper or a silicone baking mat.
Mix wet ingredients: In a large mixing bowl, use an electric mixer to cream the butter and sugar until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract and sourdough starter discard and beat until combined.
Add dry ingredients: Add the flour, baking powder and salt to the wet ingredients and use the electric mixer to incorporate them until just mixed. Use a spatula to scrape the sides of the bowl, making sure all of the ingredients have been combined.
Shape the cookies: Place ⅓ cup of granulated sugar in a small bowl. Use a cookie scoop to measure out a 1 tablespoon size portion of cookie dough and shape into a ball. Roll it in the granulated sugar to coat. Place the dough ball on the baking sheet and use your thumb or the back of a measuring spoon to press an indentation into the dough ball. Spoon ½ teaspoon of jam into the indentation. Repeat with remaining dough.
Bake: Bake the cookies for 13-15 minutes. Remove them from the oven and allow them to cool on the baking sheet for 10 minutes before transferring to a cooling rack. Once cookies have cooled completely, dust the tops with powdered sugar.
NOTES
- The dough can be refrigerated before baking for up to 24 hours. Shape cookies prior to chilling or allow the dough to come to room temperature before shaping.
- To Store: Keep the cookies in a closed container for up to 7 days at room temperature.
- To Freeze: Place the cookies in a freezer-safe bag and keep frozen for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 99kcal | Carbohydrates: 16g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 43mg | Potassium: 22mg | Fiber: 1g | Sugar: 8g | Vitamin A: 102IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
