Looking for Sourdough? 
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 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 cool completely before dusting 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 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.
Sourdough Thumbprint Cookies Recipe
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)
- â…“ cup strawberry jam
- â…“ 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.
PREVIOUS
Jillian says
I just started baking with a sourdough starter a few weeks ago, and hated that all my discard was going to waste when I came across this recipe - it was fantastic!!
I didn't have jam so I decided to put apple butter I'd made in the center. I also added a teaspoon of cinnamon and a few grates of nutmeg to the batter, just because. I actually found that I liked them better the day after they were baked - they were a little softer then. I've had so many people ask for this recipe. Thanks for helping me waste less!!
Erikka says
INCREDIBLE. HOLY CRAP. these were LIFE CHANGING. A hit!! I will be making them again!
Marissa says
So yum!!! Thank you for this delicious recipe.
Ranjani says
Hi .. I tried these cookies and loved the taste. But are they suppose to be soft and chewy on the inside?
Christina says
Can this recipe be used for high altitude baking? If not, what else do we add? Thank you!
Merryn says
Baking is very new to me....always been the cook never the baker ...this christmas we are in a new house (30 years in the last house)in a new city and I like my neighbors so decided to make food for gifts I made lemon bread (an italian in my kitchen) and these cookies and a sourdough garlic and rosemary loaf....everyone LOVED EVERYTHING ....but these cookies were a hit...I used homemade plum jam in the center ....just wonderful....I am not a sweets person I would take pizza over a cookie anytime , but these were GREAT not to sweet and great with a cup of coffee or tea, will definitely be making these again Thank you
Caelen says
forgot to give my rating! 🙂
definitely recommend a tart jam!
Heather says
These were very delicious and only a slight hint of the sourdough taste, which is the perfect amount. Another great thing about these cookies is how easy they were to make, which actually might be a little dangerous for me 🙂 haha. Love that I have another recipe to use the sourdough discard. Thank you!
Andresina Sengebau McManus says
Hafa Adai Amy, thank you for your blog, so helpful. Made these cookies today with my 6 year old grandson Kody as part of his math lesson. He loved it and the cookies were a hit. We have been on lockdown here on Guam since March. Your recipes have helped us create happy times here in our home. Si Yu’os Ma’ase
mahnaz says
Hi dear Amy
I made Thumbprint cookies
So good and tasty.
My sons thought that I prepared them with Almond flour.
It's texture was very good.
Thank you very much.