Sourdough Thumbprint Cookies
Thumbprint cookies made with sourdough discard are a chewy, buttery cookie filled with your favorite jam or spread. A great addition to cookie platters and a new favorite recipe for your extra starter!
If you’re looking for a cookie that’s both delicious and versatile, these sourdough discard thumbprint cookies are just what you need!
They have a soft and chewy texture and rich buttery flavor (with just a hint of sourdough). These cookies are simple to make and a great way to use up your sourdough discard. Whether you’re baking for a crowd or just want a cozy snack, these thumbprints are bound to be a hit.
The best part? You can fill the centers with whatever jam, jelly, or spread you like—mix and match for a variety of flavors in one batch! I used seedless raspberry jam, but you can use any fruit jam or preserve you want. You could even use apple butter or pumpkin butter or even nutella!
Making cookies with sourdough is one of my favorite ways to use discard – I mean, I have over a dozen sourdough cookie recipes, and I just can’t stop making them.
Whether you make classic cookies like a sourdough cowboy cookies or a fun new twist like sourdough lemon drop cookies adding discard to your cookie recipes is a delicious idea. Buy my sourdough cookie cookbook for over 20 sourdough cookie recipes!
Not only is it a great way to use discard, but it also improve both the texture and flavor of your cookies!
How to make these cookies
Here is a brief overview of how to make these cookies. For the full recipe, please make sure to scroll down to the recipe card below.
- Preheat the oven to 350 and line two baking sheets with parchment paper or a silpat mat.
- In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy, 3-5 minutes.
- Mix in the egg and mix until combined.
- Add in the discard and vanilla extract and mix until combined.
- In a medium mixing bowl, whisk together the flour, salt, and baking powder.
- Add the flour mixture to the butter mixture and mix until just combined. The dough should be slightly tacky but manageable.
- Scoop out a scant 1 Tablespoon worth of dough and roll into a ball, and then roll in granulated sugar.
- Place the balls of dough 2″ apart on the prepared baking sheet.
- Use your finger to gently depress a hold into the center of the cookie. You don’t want to go all the way through the cookie, but enough to make a nice sized well for the jam.
- Spoon in about 1/2 teaspoon worth of jam into the hole. You don’t want to overfill, it won’t take much.
- Bake the cookies for 12-14 minutes, until the edges are just starting to turn golden.
- Allow to cool on the sheet for 10 minutes before transferring to a wire rack to cool completely.
Storage information:
These cookies will keep well for 3-5 days when stored in an air tight container at room temperature.
They also freeze well for up to 6 months. You can also freeze individual scoops of unbaked cookie dough.
Sourdough is better when shared
If you try this recipe, let me know! Leave a comment and rating below.
Love and links are always appreciated! If you’d like to share this recipe, please link to the post directly for the recipe, please do not copy and paste or screenshot. Thank you so much for supporting me. XOXO – Jenni
Sourdough Thumbprint Cookies
Ingredients
Method
- Preheat the oven to 350 F.
- Line two baking sheets with parchment paper or a silpat mat.
- In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy, 3-5 minutes.
- Mix in the egg and mix until combined.
- Add in the discard and vanilla extract and mix until combined.
- In a medium mixing bowl, whisk together the flour, salt, and baking powder.
- Add the flour mixture to the butter mixture and mix until just combined. The dough should be slightly tacky but manageable.
- Scoop out a scant 1 Tablespoon worth of dough and roll into a ball, and then roll in granulated sugar.
- Place the balls of dough 2″ apart on the baking sheet.
- Use your finger to gently depress a hold into the center of the cookie. You don’t want to go all the way through the cookie, but enough to make a nice sized well for the jam.
- Spoon in about 1/2 teaspoon worth of jam into the hole. You don’t want to overfill, it won’t take much.
- Bake the cookies for 12-14 minutes, until the edges are just starting to turn golden.
- Allow to cool on the sheet for 10 minutes before transferring to a wire rack to cool completely.