Name: Sourdough Thumbprint Cookies Recipe
Prep time: 10 min
Cook time: 4 min
Ingredients: 8 tablespoons unsalted butter (room temperature); 3/4 cups granulated white sugar; 1 large egg (room temperature); 1 teaspoon vanilla extract; 1/4 cup sourdough starter discard (room temperature); 2 1/2 cups all-purpose flour; 1/2 teaspoon fine sea salt; 1/2 teaspoon baking powder; 1/4 cup granulated sugar (for rolling the cookies); 1/3 cup strawberry jam; 1/3 cup powdered sugar (for dusting the cookies)

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!

Baked sourdough thumbprint cookies on a plate.

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.)

Four pictures showing how to shape the cookies.

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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