Sourdough Thumbprint Cookies Recipe
Servings: 30 cookies
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.
Nutrition Facts
Sourdough Thumbprint Cookies Recipe
Amount Per Serving (1 cookie)
Calories 99
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Cholesterol 14mg5%
Sodium 43mg2%
Potassium 22mg1%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 8g9%
Protein 1g2%
Vitamin A 102IU2%
Vitamin C 1mg1%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Video
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.